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Full Online Book HomeLearning KitchenSalads And Dressings - Potato - Salade Nicoise By Nikki
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Salads And Dressings - Potato -  Salade Nicoise By Nikki Post by :kencash Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1497

Click below to download : Salads And Dressings - Potato - Salade Nicoise By Nikki (Format : PDF)

Salads And Dressings - Potato - Salade Nicoise By Nikki

8-10 tiny red-skinned potatoes
1 Tb each olive oil & salt
1 lb thin, tender green beans
3 tomatoes, cut into 6 wedges each
6 hard-cooked eggs, chilled & cut into wedges
2 bell peppers, any color, cut into thin strips
2 (7 oz) cans white albacore tuna, chilled
1 bunch red radishes
Basil Vinaigrette (see below)
1/2 c tiny black olives
2 oz rolled anchovy fillets, with capers


Slice potatoes into rounds 1/4" thick and steam til tender. Cool. Cook green beans in boiling salted water with olive oil, uncovered for 3-5 min. Chill. Prepare dressing and chill.

To assemble salad platter, arrange the various ingredients in mounded sections. Place 2 separate bundles of green beans at either end of platter, tomato wedges all around, and mound the potatoes, eggs, peppers, tuna, and radishes separately. Whisk the dressing until smooth and drizzle over entire salad. Finally scatter the olives and anchovies over top (leave out the anchovies, if you don't like them). Serve chilled, serving a portion of each ingredient to your guests, with a spoonful of dressing. Serve with crusty bread


Basil Vinaigrette:

1 c olive oil
1/4 c red wine vinegar
2 cloves garlic pressed
1/2 tps each sugar, salt, pepper
1/3 c fresh basil leaves, finely minced


Whisk until smooth, chill, whisk again before using
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8 potatoes 4 tomatoes 4 eggs 1 green pepper 20 green olives 225 gr (1/2 lb) tuna flesh (canned is ok) 12 anchovy fillets 1 shallot 1 teaspoon French hot mustard 5 Tablespoons olive oill / 3 Tablespoons vinegarsalt & pepper Cook the potatoes in salted boiling water (reckon 20 minutes depending on the potatoes size) ; hard boil the eggs for 10 minutes. Meantime prepare the sauce : peal and mince the shallot ; mix the mustard with the vinegar, then incorporate the olive oil ; add the shallot, salt & pepper. When potatoes are cooked, cool them under
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2 lbs. new potatoes1/4 lb. red onions, minced 1/4 cup plus 1 Tbl. white wine vinegar 1 1/2 tsp. fresh rosemary, crumbled and chopped 1 Tablespoon Dijon mustard 1/2 cup olive oil 1/4 cup roquefort or feta cheese 1/4 lb. toasted and largely chopped walnut pieces Rinse the new potatoes well and place in cold salted water. Bring to boil and boil til tender about 15 minutes. Drain and transfer to a large bowl and toss with 1/4 cup white wine vinegar and rosemary. Combine the 1 tablespoon vinegar, Dijon and salt and pepper. Whisk or using
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