Recipe for cooking le coq au vin salade nicoise

Super Salad Recipes :: Copy-Cat Salads

Le Coq au Vin Salade Nicoise

Posted by GayleL at recipegoldmine.com 7/8/01 9:35:52 pm

Source: orlandosentinel.com - Published June 7, 2001

Yield: 6 servings.

4 sm. potatoes
1/4 lb. green beans
1/4 lb. green bell peppers, julienned
1/4 lb. red bell peppers, julienned
3 plum tomatoes
3 hard-cooked eggs
2 heads Bibb lettuce
1 (7 oz.) can water-packed white tuna, drained well
6 anchovy fillets, halved and drained
1 sm. red onion, thinly sliced
6 pitted black olives, preferably Kalamata

Vinaigrette
3 Tbsp. red-wine vinegar
3 Tbsp. extra virgin olive oil
1/2 Tbsp. chopped fresh basil

Trim, cook potatoes. When cool, cut potatoes into qt.ers. Cook beans in boiling, salted water until crisp-tender. Qt.er tomatoes and eggs.

Mix together vinaigrette ingredients. Add potatoes and beans to vinaigrette. Remove potatoes and beans from vinaigrette mixture, reservings liquid.

On a lrg. shallow servings bowl, create a bed with lettuce. Mound potatoes and green beans in center. Flake tuna over potatoes and beans. Arrange anchovies on top. Arrange onion slices and peppers around mixture. Circle presentation with tomato wedges and egg qt.ers. Spoon remaining vinaigrette over all. Garnish with olives.

Nutrition information per servings: Cal. 275; Fat 12 g (2 sat.); Carbohydrate 27 g; Fiber 5 g; Sodium 306 mg; Protein 17 g