Eagle River
The Northwoods
St. Germain
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Print Recipe Buffy's Northwoods Kitchen: Salad Nicoise'
Posted 05/01/2019

Lettuce greens torn into bite sized pieces, spread out onto a platter

1/2 cup thin red onion, sliced into half moons
1/2 cup bell pepper slices (I prefer a colored pepper)
1 cup mixed olives. (I like a mix of brined olives, Kalamata, etc)
1 cup fresh green beans, blanched and shocked
1 cup, washed grape tomatoes
1 cup of fairly thin cucumber slices
2 cups small red potatoes, boiled til just done sliced while still warm
2 hard boiled eggs peeled and sliced
5 or 6 anchovy fillets, drained (if desired)
1 can very good white albacore tuna drained (water or oil packed, is completely your preference

Dijon Mustard Vinaigrette
2-3 cloves garlic, finely minced
2 Tablespoons Dijon Mustard
big pinch salt
big grind black pepper
1/3 cup red wine vinegar
1 cup good tasting olive oil

Combine the vinaigrette ingredients in a jar with a tight fitting lid. Cover and shake very well. Set aside.

Neatly lay out the different vegetables in sections on the platter of greens. Once arranged, evenly top the ingredients with about 2/3's of the vinaigrette, setting aside the rest for service.

Traditionally, Salad Nicoise' is what is called a composed salad, that is laid out neatly in sections. Sort of the opposite of a tossed salad.
This salad makes a phenomenal entree during the hot days of summer. It will feed 4-6 people as a main course
Buffy's Northwoods Kitchen
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