Salade Nicoise
Ingredients
- 2 red onions, thinly sliced
- 2 stalks celery, sliced
- 5 Tbs. olive oil
- 1/4 cup minced fresh flat-leaf parsley
- 3 cloves garlic, minced
- 2 Tbs. minced fresh basil
- 1 to 2 Tbs. red wine vinegar
- 1/4 tsp. dried oregano
- 1/4 to 1/2 cup good-quality black olives, whole or pitted
- 5 small new potatoes, quartered
- 2 cups green bean|string beans, sliced into 1-inch pieces
- 2 cups wax beans, sliced into 1-inch pieces
- Red leaf, radicchio or Boston lettuce
- Optional garnishes:
- 1 cup canned white beans, rinsed
- and drained
- 1/2 lb. fried tempeh
- 2 or 3 hard-boiled eggs, quartered
- cherry tomatoes
- Sliced avocado
1. Combine onions, celery, oil, parsley, garlic, basil, vinegar, oregano, , salt and freshly ground pepper in shallow serving dish. Allow mixture to marinate while you prepare the rest of the salad.
2. Bring large pot of water to a boil. Add potatoes; simmer 5 minutes. Add string and wax beans; simmer until beans and potatoes are tender, about 5 minutes. Drain well and set aside.
3. An hour or so before serving, combine the bean-Potato mixture with marinated vegetables. Add more oil or vinegar if desired and toss well. Serve on bed of lettuce and garnish with one or more optional ingredients.
2. Bring large pot of water to a boil. Add potatoes; simmer 5 minutes. Add string and wax beans; simmer until beans and potatoes are tender, about 5 minutes. Drain well and set aside.
3. An hour or so before serving, combine the bean-Potato mixture with marinated vegetables. Add more oil or vinegar if desired and toss well. Serve on bed of lettuce and garnish with one or more optional ingredients.
This article uses material from the "Salade Nicoise" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
