Nicoise Salad - cooking recipe

Ingredients
    1 (20 ounce) package frozen roasted red potatoes
    1 (12 ounce) package frozen whole green beans
    4 large eggs
    3/4 cup dry-packed sun-dried tomatoes, halved
    3 tablespoons white balsamic or white wine vinegar
    1 tablespoon Dijon mustard
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    1/4 teaspoon dried thyme
    1/3 cup olive oil
    2 (5 ounce) cans solid-packed tuna in oil, drained
    1/2 cup pitted kalamata olives
Preparation
    Cook potatoes and beans according to package directions.
    Meanwhile, put eggs in a saucepan, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand 12 minutes. Drain, run eggs under cold water, and peel. Halve each lengthwise.
    Blanch tomatoes in a pot of boiling water to soften, 30 seconds. Drain well.
    Whisk together vinegar, mustard, salt, pepper, and thyme in a bowl. Gradually add oil, whisking until combined well.
    Arrange potatoes, beans, tomatoes, eggs, tuna, and olives on a platter and drizzle dressing over top.

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