Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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MODIFIED SALAD NICOISE
Contributed by: Annelle Williams
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.)