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Rustic French Home Cooking
Salade Niçoise
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 nother integral part of the French country meal is the salad. A variety of fresh greens in a light vinaigrette is always
served after the main course and before dessert.
The more sophisticated "composed salads" consisting
of preserved meats, marinated vegetables and leafy greens,
are featured as first courses. These entrée courses contain poultry, fish or meat.
Together with a crusty loaf of bread and a nice wine, dinner is complete. Bon appétit.
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Ingredients
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½
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Pound haricots verts or other green beans
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½
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Pound red potatoes
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6
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Tablespoons extra virgin olive oil
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1
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Tablespoon red wine vinegar
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Salt and pepper to taste
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12
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Ounces yellowfin tuna steaks
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5
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Cups mixed salad greens
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2
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Small red onions
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½
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Each red, yellow and green peppers
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10
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Niçoise or Calamata olives
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1
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Large tomato, diced
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Process
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1
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Blanch beans in water until al dente. Plunge into an ice water bath to stop cooking and set aside.
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2
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Cook potatoes uncovered in boiling water for 15 minutes. Drain under cold running water and set aside.
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3
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For the vinaigrette, mix together olive oil, vinegar salt and pepper.
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4
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Grill tuna under broiler or barbecue until opaque.
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5
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To assemble the salad, mix salad greens, onion, peppers, capers, olives and tomatoes with the viniagrette. Mound on a plate and place tuna on top.
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Serves four
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