Recipe

Nicoise Salad Recipe

	Chefmeow / All my dishes 2 years, 5 months ago This is another estate sale obtained recipe. I got this from the Durham Estate in Ellis, Texas in 1991. Tried and true. Worth the effort. It's colorful, elegant, unique and very impressive. Prep:10m Cook:30m Servings:4	Chefmeow
	elegant unique impressive main side salad tuna garlic herbs beans green bell pepper olives cherry tomatoes potatoes anchovies eggs

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Ingredients

1/2 pound fresh ahi or albacore tuna cut into chunks

3 cups extra virgin olive oil

3 garlic cloves

1 bay leaf

1 fresh rosemary sprig

1 fresh thyme sprig

1 teaspoon salt

1 teaspoon freshly ground black pepper

1/2 pound green beans trimmed blanched and cooled in ice water

1 red bell pepper seeded deribbed and julienned

1/2 cup niçoise olives pitted

1/2 pint cherry tomatoes halved

2 medium potatoes boiled and quartered

1/2 red onion thinly sliced

2 bunches arugula picked over

1/2 cup olive oil

1/4 cup balsamic vinegar

10 anchovy fillets

4 hard cooked eggs halved or quartered

Directions

In a small saucepan over medium low heat combine tuna with the olive oil, garlic, bay leaf, rosemary and thyme. Simmer until the tuna is cooked through about 9 minutes. Transfer the tuna to a small bowl and shred. Cover the tuna with a little of the cooking oil and season with salt and pepper. Refrigerate until ready to serve. Let the tuna stand at room temperature for a few minutes before serving. In a large mixing bowl combine the beans, bell pepper, olives, tomatoes, potatoes, red onion, arugula, olive oil, vinegar, salt and pepper and toss to mix. Transfer the salad to a platter. Using a slotted spoon remove tuna from the oil and arrange over the salad. Garnish with the anchovy fillets and eggs and serve immediately.

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