SALAD NIGOISE
Serves :
4
Preparation Time :
Preparation Method :
- Place the tomatoes and green pepper in a salad bowl. Separate the onion into rings.
- Wash and dry the lettuce. Drain and flake the tuna. Cut the anchovy fillets in half.
- Add half the dressing to the salad bowl with the lettuce and beans. Toss until well coated.
- Arrange the tuna on top with the onion rings, olives, eggs and anchovy fillets, and sprinkle the remaining dressing over.
- Serve at room temperature (do not chill).
INGREDIENTS
- 4 ripe tomatoes, skinned and quartered
- 2 green pepper, cored, seeded and sliced
- 2 large onion, thinly sliced
- 4 lettuce leaves, shredded
- 200 gram tuna in oil
- 2 small can anchovy fillets
- French dressing
- 200 gram green beans, cooked
- 16 black olives, stoned
- 4 hard-boiled eggs, quartered
8 comments for “Salad Nigoise”
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