Salad Nicoise

1. 1

   Blanch green beans in water with salt and white pepper. Place in an individual bowl with a lid. Add 1 tbl Herbs de Provence.

2. 2

   Boil potatoes and let cool. Place in an individual bowl with herbs and vinaigrette

3. 3

   Half cherry or grape tomatoes. Place in an individual bowl with herbs and vinaigrette

4. 4

   Store three bowls in refrigerator for at least 2 hours or overnight.

5. 5

   Assemble Salad:

6. 6

   Traditionally this is served on 1 large platter. But you can also do individual plates.

7. 7

   At the bottom of the plate lay out Boston Lettuce. Make two piles of each on opposite side of the plate:

8. 8

   --Tomatoes

9. 9

   --Potatoes

10. 10

    --Green Beans

11. 11

    --Olives

12. 12

    Decorate the outside of the plate with hard boiled egg quarters.

13. 13

    Rub tuna steaks with olive oil and crust with Herbs de Provence. Heat a skillet on high. Once hot, place steaks and cook 2 - 4 minutes on each side depending on your desired temperature. Let the tuna steaks rest for about 5 minutes and chop. Place tuna in center of the plate. Do a sprinkle of herbs de Provence and vinaigrette on the salad and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.