Salad Nicoise

Submitted by Becky3001

"This is my mother-in-law's recipe, and it is a big hit in the summer. Serve with french bread and wine and you have a wonderful, tasty meal. Cooking and prep time does not include marinating of potatoes and green beans."

 

• Ready In: 1hr 1min
• Ingredients: 17
• Yields: 1 cup
• Serves: 4

ingredients

• 5 medium potatoes, peeled, cooked, sliced
• 1⁄2 lb fresh green beans, cooked
• 2 tomatoes, cut in wedges
• 1 small red onion, cubed
• 1 (4 ounce) jar black olives, halved
• 3 hard-boiled eggs, sliced
• 1 (2 ounce) can anchovies (optional)
• 1 (12 ounce) can tuna fish (drained)
• 1⁄2 head romaine lettuce

• salad dressing

• 2⁄3 cup vegetable oil
• 1⁄3 cup red wine vinegar
• 2 garlic cloves, diced fine
• 1 tablespoon prepared mustard
• 1 tablespoon parsley
• 1⁄2 teaspoon minced onion
• 1 teaspoon salt
• 1⁄4 teaspoon ground pepper

directions

1. Mix together the salad dressing ingredients and chill.
2. Cook potatoes and beans, then let cool.
3. Drizzle 1/2 cup of salad dressing over the sliced potatoes, cover and refrigerate.
4. Drizzle 2 TBS of salad dressing over cooked green beans, cover and refrigerate.
5. Leave potatoes, beans, and salad dressing in the refrigerator for 4-8 hours (or overnight).
6. Just before serving, line a glass bowl with romaine lettuce.
7. Layer potatoes, beans, onion, green pepper, olives, eggs, tomatoes, and anchovies in the bowl. You should have enough for 2 layers.
8. Arrange drained tuna on top.
9. Serve the salad with the remaining salad dressing, french bread, and wine.