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Salad Niçoise

Salad Nicoise
Step-by-step photo directions  

From chef Jonathan Schwenk of Brasserie Le Coze in Atlanta

4 servings

Ingredients:

  • 1 1/2 cups canned white tuna packed in water
  • 6 cups mesclun greens, loose-packed
  • 1 cup cherry tomatoes cut in half
  • 4 red bliss potatoes sliced 1/8" thick, blanched in boiling salted water
  • 1/2 cup red pepper julienne
  • 1/2 cup green pepper julienne
  • 1 cup haricot vert (baby green beans)
  • 4 red radishes sliced 1/8" thick
  • 2 hard-boiled eggs cut in half
  • 2 tablespoons capers
  • 4 tablespoons black olives cut in half
  • 2 tablespoons chives
  • salt & pepper
Method:

Combine all ingredients in a mixing bowl. Season with salt and pepper. Add 3/4 cup vinaigrette and toss together. Serve immediately.

Vinaigrette

Ingredients:

  • 1 shallot, chopped
  • 1/4 cup balsamic vinegar
  • 1/8 cup sherry vinegar
  • 1/8 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 cup vegetable oil
  • 1 teaspoon dijon mustard
Method:

Marinate the balsamic vinegar with the chopped shallot for 2 days. Strain vinegar.

Whisk the vinegars and oils with the mustard, alternating oils and vinegars. Season with salt and pepper.

*Any standard vinaigrette is 3 parts oil to 1 part vinegar.


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