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Thursday, October 30, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

MODIFIED SALAD NICOISE
Entrees
Contributed by: Annelle Williams
Ingredients:
  • 1â�„2 lb. young green beans with ends trimmed
  • Salt to taste
  • 4 small new potatoes
  • 1â�„3 cup extra virgin olive oil
  • Juice from one fresh lemon
  • Zest of one lemon
  • 1â�„4 a sweet onion, finely diced
  • 1 tsp. Dijon mustard
  • 1 tsp. mixed dried herbs
  • Salt and pepper to taste
  • 12 grape tomatoes, halved
  • 2 (6oz.) cans tuna packed in oil, drained
  • 1â�„2 cup pimento stuffed Spanish olives
  • 3 boiled eggs, peeled and quartered
  • 1 head of Romaine lettuce, separated into leaves
Cook the green beans in boiling salted water for about 4 minutes, just until crisp-tender. Remove beans to a bowl of ice water to cool. Drain the green beans and pat dry with paper towel. Scrub and slice potatoes into one-fourth inch rounds and add them to the boiling bean water. Cook until they are just fork-tender, about 6 minutes. Remove potatoes to the ice water to cool. Drain the potatoes and dry.
Whisk together olive oil, lemon juice, lemon zest, onions, mustard, dried herbs and salt and pepper. Combine potatoes and green beans. Add dressing and stir gently to completely coat. Gently mix tomatoes, tuna and olives.
Arrange lettuce on large platter. Top with beans and potatoes. Add tuna mixture to center. Surround tuna by quartered eggs and serve.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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