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Salade Nicoise   

4 servings

  • 1 head Boston lettuce, broken into pieces
  • 2 tomatoes, ripe red, cut into wedges
  • 8 small red potatoes, cold, cooked with
       skins left on, thick sliced
  • 20 green beans, cold that have been
       lightly steamed
  • 1 cucumber, finely cut
  • 2 6 oz. cans light tuna in water, drained
  • 3 egg whites, hard boiled with yolks
       discarded, sliced
  • 12 pitted black olives, drained
  • 2 teaspoons capers, drained
  •    4 sliced anchovies
  •    fresh ground black pepper

  • 1/2 cup sherry vinegar
  • 1/4 teaspoon dry mustard
  • 1 to 6 teaspoon walnut oil
  •    salt and pepper, to taste

Mix Vinaigrette and chill.

Place eggs (I cook up an extra in case of breakage) in saucepan; add enough cold water to come to at least one inch above the eggs. Heat rapidly to boiling. Remove from heat; cover; let stand 12 to 14 minutes (let stand 1 1/2 to 2 minutes for soft-boiled; 2 to 2 1/2 minutes for medium-boiled). Immediately plunge into ice-water to stop further cooking. Tap egg to crack shell; roll egg back and forth to loosen shell. Peel off eggshell.

Place lettuce, tomato, potato, green beans, cucumber, tuna, egg whites and black olives in bowl. Sprinkle with capers, anchovies and black pepper. Pour Vinaigrette over all and toss.

If making for company, put all on a bed of Romaine lettuce

Nutrition Facts (6 points)
Amount Per Serving: Calories 283 - Calories from Fat 31
Percent Total Calories From: Fat 11%, Protein 44%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 15mg, Sodium 592mg, Total Carbohydrate 32g, Dietary Fiber 2g, Protein 31g, Vitamin A 606 units, Vitamin C 35 units, Calcium 0 units, Iron 5 units

Bon appetit!

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Barricks Insurance Services
276 N El Camino Real #6, Oceanside, CA 92058
Phone:   (310) 678-6315

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