MENU CONCEPTS
| PREPARATION TIME | NO. OF SERVINGS | APPLICATION | |
| Salad Nicoise | 90 minutes | 4 | Full Service Catering Hotel Buffet Health Care |
Description
A savory salad that makes a great light meal.
Ingredients
| Vinaigrette | |
| 1/2 cup | Extra Virgin Olive Oil |
| 1/4 cup | White Wine Vinegar |
| 1 oz. | Fresh basil leaves, minced (Tarragon is a nice substitute here) |
| 1/4 tsp | Salt |
| 1/4 tsp | Ground Mustard |
| 1/4 tsp | Black Pepper |
| Salad | |
| 3/4 lb. | Fresh Green Beans |
| 6 cups | Salad Greens |
| 4 each | Plum Tomatoes, cut into wedges |
| 4 each | Salad Statements!® Chef Grade Hard Cooked Eggs, cut into quarters |
| 1 can | Tuna, drained |
| 1 cup | Black Olives, pitted |
| Anchovies |
Preparation
- Combine vinaigrette ingredients in blender or food processor and pulse until well-blended. Reserve.
- Steam green beans until crisp-tender. Rinse under cold water to stop cooking and drain.
- Line 4 salad plates with greens. Divide tuna equally among plates, in the center of greens.
- Arrange beans, tomatoes, and eggs around salads and garnish with olives and anchovies, if desired.
- Drizzle vinaigrette over salads and serve.
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