Green Bean Salad With Nicoise Vinaigrette
Servings: 6
Ingredients:
-
1 lb (500 g) new red potatoes (unpeeled)
1 lb (500 g) green beans, trimmed
1-1/2 lb (750 g) fresh tuna fillet, sliced 1/4-inch thick (or 3 cans white tuna packed in water)
5 plum_tomatoes cut_into sixths
1/2 small red onion, sliced
4 hard-cooked eggs, quartered
Vinaigrette:
1/4 cup (50 mL) red_wine_vinegar
1 tbsp (15 mL) dijon mustard
1 clove garlic, minced
2 tsp (10 mL) anchovy paste
1/4 tsp (1 mL) each salt and pepper
1/2 cup (125 mL) extra virgin olive oil
Preparation:
Dressing: In bowl, whisk together vinegar, mustard, garlic, anchovy paste, salt and pepper. Gradually whisk in oil. Set 2 tablespoons (25 mL) aside.
In pot of boiling salted water, cook potatoes for 10 to 15 minutes or just until tender. Remove with slotted spoon; let cool slightly. Quarter and set aside.
In same pot, cook green beans for 5 to 7 minutes or until tender crisp. Drain; refresh under cold running water.
On greased grill, cook tuna for 3-4 minutes, turning once and basting with reserved dressing. Remove from grill and tent with foil to keep warm.
Assembly: On big serving platter arrange mounds of potatoes, green beans, quarters of tomatoes, eggs, red onion and olives. Fan tuna in centre of plate. Drizzle remaining dressing over top.
Additional Information
Tags:
Salads and Salad Dressings; Eggs; Vegetables; Fish; BBQ/Grill;
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