Studio 5 - Weekdays at 11am on KSL 5

Classic Salad Nicoise

By Marguerite Henderson
Summer salad can be a refreshing break from burgers and fries.

Marguerite Henderson shares her recipe for the French Salad Nicoise.

Method:

Classic Salad Nicoise

Ingredients:

  • 1 head butter or Bibb lettuce, washed and dried
  • 1 lb. asparagus spears, blanched
  • 4 hard-boiled eggs, cut into quarters
  • ½ cup Nicoise olives (little black olives with pits)
  • 1 cucumber, thinly sliced
  • ½ lb. fresh green beans, blanched
  • 1 cup baby heirloom tomatoes, halved
  • 1 lb. tuna fillets, brushed with olive oil and grilled for 2-3 minutes per side, rare is best
  • fresh sardines, grilled or good quality anchovy fillets
  • ¼ cup extra virgin olive oil
  • Kosher salt
  • Ground black pepper
  • 2 T. red wine vinegar
  • 1 T. Dijon mustard
  • 1 teaspoon capers
  • Garnish: Fresh parsley, mint, chives or basil leaves

Method:

Place the lettuce in a large serving bowl. Lay the asparagus on top of lettuce. Place eggs around perimeter. Sprinkle with olives, place cucumber slices around edges, along with green beans and tomatoes. Top with sliced tuna fillets, sardines or anchovies. In a bowl, whisk together ¼ cup olive oil, ½ tsp. kosher salt, ground pepper to taste, 2 T. red wine vinegar, mustard and capers. Pour over salad just before serving. Garnish with herbs. Serves 3-4.

Leave your comments...

comments powered by Disqus