RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4062
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| Recipe Name: |
Salad Niçoise - Copy - Copy - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Entree Salad |
Used in Baskets: |
No |
| Base: |
Fish |
Kosher: |
No |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$8.91
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 to taste salt and pepper
1 Cup oil, olive
1 Head lettuce, Boston
2 Ounce(wt)s capers
0.33 Cup vinegar, red wine
1 Bunch basil, fresh
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Directions:
Dressing: Crush 2/3 of the garlic cloves, chop the drained capers and add to vinegar. Whisking constantly, add 3/4 of the olive oil until thick. Season with salt & pepper and set aside.
For fresh tuna, drizzle with oil, salt & pepper and place in a non-aluminum baking dish. Pour juice on 1/2 lemon over tuna and allow to marinate for 15 minutes. Bake at 375 for 8 minutes or until still pink in the middle.
For canned tuna, drain and sprinkle lemon juice over.
Wash and dry all vegetable salad components.
Slice potatoes into 1/2 inch think rounds. Place in cold water and bring to boil. Cook until just done (10-15 minutes). Drain and rinse with cool water. Set aside.
Slice green beans in 1/2 of 1/3. Cook green beans in boiling salted water for 3-5 minutes. Drain and rinse and set aside to cool.
Quarter and core tomatoes. Slice green pepper into 1/2 inch slices. Thinly slice green onions to make 1 cup.
Chiffinade the basil. Use 1/3 the garlic, bay leaf, 2 Tbsp of olive oil and olives in small bowl to marinate.
Combine potatoes, bell pepper, green onions and 1/2 the basil into a bowl. Add a few tablespoons of dressing and toss. Combine tomatoes and remaining basil with 1 Tbsp dressing. Pour 1 Tbsp over green beans.
Line platter with greens. Mound tuna in center and place veggies around. Drizzle more dressing as needed. Place olives mixture on top. |
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| Nutrition per Serving: |
| Calories: |
431 |
Total Carbs: |
25.2 |
Net Carbs: |
19.7 |
| Cholesterol: |
78.0 |
Fat: |
14.4 |
Protein: |
49.19 |
| Fiber: |
5.54 |
Sodium: |
503.86 |
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