Salad Niçoise

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

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

Fish course
Preserve
Pescatarian
Gluten-free

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