Salad Niçoise
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 341. Vision transcription from the scanned page; needs review.
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Ingredients
- 2 cups torn romaine
- 2 cups torn Boston or Bibb lettuce
- 6 1/2-ounce can chunk white tuna (water pack), chilled
- 1 cup frozen cut green beans, cooked, drained, and chilled
- 3 hard-cooked eggs, chilled and cut into wedges
- 1 medium potato, cooked, chilled, and sliced
- 10 cherry tomatoes, halved
- 1 small green pepper, cut into strips
- small onion, sliced and separated into rings
- 1/4 cup pitted ripe olives, chilled
- 4 anchovy fillets, drained, rinsed, and patted dry (optional)
- Vinaigrette (see recipe, page 358) or other oil and vinegar salad dressing
Instructions
- Toss together romaine and lettuce. Arrange greens on a large platter. Drain tuna; break tuna into chunks. Mound in center of greens. Arrange around tuna: green beans, hard-cooked eggs, potato slices, cherry tomatoes, green pepper, onion, olives, and, if desired, anchovies around tuna. Drizzle with Vinaigrette.
- Salmon Salad Niçoise: Prepare as above, except substitute one 7 3/4-ounce can chunk salmon, drained, flaked, and skin and bones removed, for the tuna.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Salade niçoise at restaurant Allun Grilli.jpg" by JIP; license: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0); source: https://commons.wikimedia.org/wiki/File:Salade_ni%C3%A7oise_at_restaurant_Allun_Grilli.jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.