Salad Nipoise Recipe

Salad Nipoise Recipe

You will need for 4 servings:

1 small clove garlic 4 lettuce

1 head chicory

2 tomatoes, peeled and quartered small pieces cucumber, sliced

2 hard-boiled eggs, sliced

1 7-oz. can tuna fish French dressing (82)

1 small can anchovy fillets few black olives, optional

1 Rub round the salad bowl with the cut clove of garlic.

2 Shred the lettuce, divide the spears of chicory and put into the salad bowl with the tomatoes, cucumber and eggs.

3 Drain excess oil from the fish, divide into 4 portions and put on top of the salad.

4 Pour over the dressing and garnish with anchovy fillets and olives.

You will need for 4 servings:

1 can tuna fish 8 oz. cooked French 3-4 olives beans pepper 3-4 tomatoes, peeled lemon juice and sliced 8 oz. cooked new 1 head chicory potatoes, sliced For the dressing: 1 level teaspoon dry 2 tablespoons oil mustard salt and pepper

1 tablespoon white vinegar

1 Drain excess oil from fish, flake finely and mix with the chopped olives. Add lemon juice and pepper to taste.

2 Arrange the potatoes, beans and tomatoes in layers on a serving dish.

3 Pile the fish on top.

4 Mix the mustard smoothly with the vinegar, add the oil and seasoning and pour this dressing over the fish.

5 Divide the chicory into spears and use to garnish the salad.

Salad Nipoise Recipe

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