Salade Niçoise

Ingredients:
1 head Boston lettuce, broken into pieces
1 lb/450 g fresh string beans, steamed, cooled, in half lengths
4 hard-boiled eggs, cooled, quartered
8 red potatoes, boiled, cooled, halved and sliced
2 tomatoes, cut into wedges
2 (6 oz/170 g) cans solid olive oil-packed tuna, drained
24 Niçoise or other brine-cured ripe olives, pitted
4 oil-packed anchovy fillets, drained, chopped

Vinaigrette:
1/2 tbsp/7.5 mL German-Style Mustard
1/4 cup/60 mL red wine vinegar
2 tsp/10 mL Italian Salad Dressing Blend
3/4 cup/180 mL Garlic & Parsley Grapeseed Oil
Sea Salt to taste

Whisk vinegar and seasoning into mustard. Slowly whisk in oil. Let stand 30 minutes to allow flavors to develop. Season with salt as needed.

Arrange salad ingredients nicely atop lettuce leaves (or toss, if you prefer). Pass dressing or toss with salad.

Serves 4.

This delicious recipe was published in a Watkins catalog.   For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.

Go Top   Contact
Home | Products | Catalog | Recipes | Health Tips | Hints & Tips | Earn from Home | Fund Raising | Forum | Search | Contact 
The statements made and opinions expressed on this Website are those of the Independent Watkins Associates, Bess & Floyd Metcalf,  who are the publishers of this document, and are not to be construed as the statements or opinions of Watkins Incorporated.  Sponsoring or selling of Watkins products outside of the United States and Canada is strictly prohibited. 


WebSite by Bess W. Metcalf 
The Sneaky Kitchen
Copyright 2000-2008