Summer salad can be a refreshing break from burgers and fries.
Marguerite Henderson shares her recipe for the French Salad Nicoise.
Classic Salad Nicoise
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
Ground black pepper
2 T. red wine vinegar
1 T. Dijon mustard
1 teaspoon capers
Garnish: Fresh parsley, mint, chives or basil leaves
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.