Summer Salad Nicoise With Whole Wheat Croutons
- Ready In:
- 45mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 2 large eggs
- 4 slices whole wheat bread
- 8 tablespoons extra virgin olive oil
- 1 (6 ounce) jar marinated artichoke hearts
- 1 (6 1/2 ounce) can tuna
- 1 cup canned chick-peas
- 1 small summer squash
- 1 small zucchini
- 1 medium red bell pepper
- 1⁄2 head romaine lettuce
- 4 anchovy fillets
- 6 sun-dried tomatoes packed in oil
- 6 -8 sprigs fresh parsley
- 2 tablespoons fresh lemon juice
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 8 oil-cured black olives
directions
- Heat oven to 375 degrees.
- Place eggs in small saucepan and add water to cover by 1 inch. Heat to boiling, then let stand covered 15 minutes. Drain and cool in cold water.
- Meanwhile, place bread on cookie sheet and brush 2 T. oil over both sides of bread. Bake, turning once, until golden brown, about 12 minutes. Let cool, then cut into triangles.
- Drain artichoke hearts and tuna. Rinse chick peas and pat dry. Scrub yellow squash and zucchini, then cut into matchsticks. Stem and seed bell pepper and cut into thin strips.
- Line large platter with romaine leaves. Arrange artichokes, tuna, chick peas, squashes, and bell pepper on romaine.
- Rinse anchovies, pat dry, and chop fine. Chop sun-dried tomatoes. Mince enough parsley to measure 2 T. Combine anchovies, tomatoes, and parsley in mixing bowl. Whisk in remaining 6 T. oil, the lemon juice, salt, and pepper. Drizzle dressing over salad.
- Peel and quarter hard-cooked eggs. Garnish salad with eggs and olives.
- Serve salad with croutons.
- Note: To arrange the salad on the platter, I do a pinwheel effect. I put the tuna in the center, surrounded alternately by chick peas, and artichokes. I then make spokes of squash & zucchini strips alternating with pepper strips, with eggs stuffed in between. I then sprinkle the olives over the top.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!