Name: Salad Niçoise
Yield: Yield: 8 to 10 main dish servings.
Ingredients: 1 medium sweet onion, halved; 1 lb (500 g) yellow beans, trimmed; 2 lb (1 kg) tiny new potatoes, well scrubbed; 1 lb (500 g) green beans, trimmed; 4 cans (6 oz/170 g each) solid white tuna, drained; 1 can anchovy fillets, drained (optional); 4 or 5 hard-cooked eggs, quartered; 2 cups flat-leaf parsley, loosely packed; 2 cloves garlic; ¾ cup mixture of tarragon and chervil leaves, loosely packed; 6 medium red and yellow tomatoes, quartered; 1 cup plus 2 Tbsp extra-virgin olive oil; 1 cup olives (niçoise or kalamata); salt and pepper to taste; 3 Tbsp cider vinegar; 1 Tbsp Dijon mustard; ½ yellow bell pepper, halved and seeded; ½ red bell pepper, halved and seeded

Preparation info

Yield:
8 to 10
main dish servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

This composed salad is my adaptation of a classic recipe that Judge Robert Carr of Winnipeg shared with me. He uses fresh tuna, but canned tuna makes for an easy alternative. Prepare everything in advance and assemble just before serving. Delicious? You be the judge!

Ingredients

Dijon Vinaigrette

2 cloves garlic
2 cups flat-leaf parsley, loosely packed
¾

Method

Steel Blade: Drop garlic through feed tube while machine is running. Process until minced. Add parsley, tarragon and chervil; process until minced. Scrape down sides of bowl, add remaining dressing ingredients and process until blended, about 10 seconds. Refrigerate in a covered container.

Slicer: Slice peppers, using medium pressure. Slice onion, using light pressure. Tra