Salad Niçoise for Two

Ingredients

Vinaigrette:

Makes a little more than a cup
1/2 cup lemon juice
1/2 cup olive oil
1 medium shallot, minced
2 teaspoons minced fresh basil leaves
2 teaspoons minced fresh oregano leaves
1 teaspoons minced fresh thyme leaves
1 teaspoon Dijon mustard
1/8 teaspoon salt
pinch freshly ground black pepper

Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season with the salt and pepper and set aside.

For the Salad

1 cup spring salad mix or other soft salad greens, divided
1/2 cup albacore tuna, flaked
1 small ripe tomato
1 hard cooked egg
1 teaspoon capers
2 boiled red potatoes, quartered or 4 marinated mushrooms, halved
2 tablespoons sliced red onion
a few cooked green beans
a few olives

Directions

Take two plates and arrange half of the salad greens on each plate. Place the tuna in the center of the greens.

Cut the tomato in 1/2 then in 1/3’s, cut the egg in 1/2 then in 1/3’s.

Arrange all of the ingredients around the tuna and then drizzle with 2 tablespoons of the dressing, adding more if desired.
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