Niçoise Salad
| Ingredients | Measures |
|---|---|
| Tuna, oil packed | 12 oz. |
| Baby lettuces, should include frisée | 6 cups |
| Niçoise olives | ¼ cup |
| Cherry tomatoes, halved | 16 ea. |
| Haricot vertes, cooked | 1 lb. |
| New potatoes, boiled, quartered lengthwise | 12 ea. |
| Eggs, hard boiled, quartered | 4 ea. |
| Vinaigrette | ¼ cup |
| Aïoli | ¼ cup |
Method
Arrange the various components of the salad on 8 individual serving plates or 1 large platter. Always compose the components so as to create a dish that is both pleasing to the eye and, at the same time, easy to eat.
Note: This salad should be an expression of what is best and brightest in the produce market. This recipe is a fairly classic Niçoise salad, but feel free to add or subtract vegetables as they come in and out of season. For continuity always include the Niçoise olives, the tuna, the potatoes, and the delicious garlic mayonnaise.
Yield: 8 portions
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