This beautifully prepared French Salad is the perfect entrée for lunch or a light dinner. The vibrant colours and textures especially make this an appealing meal for summer.
The salad ingredients can be prepared early in the day, kept in the refrigerator, and assembled when needed. The tangy lemon dressing can also be prepared hours ahead of time. Drizzle it over the salad just before serving. A loaf of crusty French bread is all that’s needed to complete this delicious meal.
Serves 3 to 4
Salad ingredients:
500 g (1 lb) new baby red or white potatoes, cleaned
500 g (l lb) green beans, trimmed and halved
1 to 2 medium-size head butter or Boston lettuce
3 eggs, hard boiled and quartered
2 tins 375 g (12 oz) white meat tuna packed in water, drained and broken into chunks
8 cherry tomatoes, sliced in half
1/2 small red onion, thinly sliced and cut into to 5-cm (1/2-in) pieces
125 ml (1/2 cup) Niçoise olives
30 ml (2 tbsp) capers, drained
Dressing ingredients:
80 ml (1/3 cup) lemon juice
5 ml (1 tsp) Dijon mustard
1 medium shallot, finely diced
15 ml (1 tbsp) fresh basil, finely chopped
5 ml (1 tsp) anchovy paste
160 ml (2/3 cup) extra-virgin olive oil
Salt and pepper to taste
Directions:
To make the dressing, in a small bowl combine the lemon juice, mustard, shallot, basil, and anchovy paste. Whisk in olive oil. Season with salt and pepper and refrigerate until ready to use.
To make the salad, steam the potatoes for about 20 minutes until tender. Drain and cool and cut into bite-size pieces.
Cook the green beans 5 to 7 minutes in boiling salted water. Drain and immediately immerse in a bowl of ice water to stop the cooking. Drain well.
Arrange a bed of lettuce on a serving platter. Mound the tuna in the centre and arrange the potatoes, beans, eggs, tomatoes, onions, olives, and capers around the tuna. Pour dressing evenly over the salad and serve.
The salad ingredients can be prepared early in the day, kept in the refrigerator, and assembled when needed. The tangy lemon dressing can also be prepared hours ahead of time. Drizzle it over the salad just before serving. A loaf of crusty French bread is all that’s needed to complete this delicious meal.
Serves 3 to 4
Salad ingredients:
500 g (1 lb) new baby red or white potatoes, cleaned
500 g (l lb) green beans, trimmed and halved
1 to 2 medium-size head butter or Boston lettuce
3 eggs, hard boiled and quartered
2 tins 375 g (12 oz) white meat tuna packed in water, drained and broken into chunks
8 cherry tomatoes, sliced in half
1/2 small red onion, thinly sliced and cut into to 5-cm (1/2-in) pieces
125 ml (1/2 cup) Niçoise olives
30 ml (2 tbsp) capers, drained
Dressing ingredients:
80 ml (1/3 cup) lemon juice
5 ml (1 tsp) Dijon mustard
1 medium shallot, finely diced
15 ml (1 tbsp) fresh basil, finely chopped
5 ml (1 tsp) anchovy paste
160 ml (2/3 cup) extra-virgin olive oil
Salt and pepper to taste
Directions:
To make the dressing, in a small bowl combine the lemon juice, mustard, shallot, basil, and anchovy paste. Whisk in olive oil. Season with salt and pepper and refrigerate until ready to use.
To make the salad, steam the potatoes for about 20 minutes until tender. Drain and cool and cut into bite-size pieces.
Cook the green beans 5 to 7 minutes in boiling salted water. Drain and immediately immerse in a bowl of ice water to stop the cooking. Drain well.
Arrange a bed of lettuce on a serving platter. Mound the tuna in the centre and arrange the potatoes, beans, eggs, tomatoes, onions, olives, and capers around the tuna. Pour dressing evenly over the salad and serve.
Friends Read Free