Salade Nicoise Original Recipe. Drizzle with olive oil and add extra anchovies. Bring to a boil reduce to a simmer and cook until tender about 15 minutes.
12 teaspoon kosher or sea salt. Halve the cherry tomatoes. It adds a sweet tang that is refreshing on a hot day.
12 pound white potatoes scrubbed 14 pound fresh green beans trimmed 4 cups salad greens either baby greens or larger greens torn into bite-sized pieces 1 large 12-oz can tuna drained 4 hard boiled eggs peeled and quartered 23 cup brine-cured pitted black olives eg.
In a small bowl sprinkle a little salt over the tomato slices and let stand 10 minutes. Remove the potatoes from any leftover salade niçoise. To make the dressing or marinade whisk together the red wine vinegar olive oil parsley chives garlic salt and pepper. In a second pot boil the pierced eggs for 8-12 minutes waxy to hard cool in cold water.
