MAKE-AHEAD NICOISE GREEN BEAN SALAD
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Green beans are king right now, abundant and priced right. They pass their prime quickly, so use them soon after purchase.

For a good, fresh taste, create never-canned, never-frozen fresh French-cut green beans. They easy! Simply snip off the stem end and place them horizontally in the hopper above your food processor’s the slicing blade. In a flash, they’re Frenched!

Blanch the cut beans for about five minutes. Taste for your doneness preference. They should still crunch some. Plunge into ice water.

Now you are ready to make a Make-ahead Nicoise Salad:

COMBINE IN LARGE BOWL:

French-cut green beans

Cooked, sliced red potatoes

Tuna fish

Chopped fresh tomatoes

Green and black olives, halved

Chopped red onion

Dress lightly (recipe below), mix all gently and refrigerate at least an hour.

SERVING:

Arrange on a bed of lettuce.

TOP WITH:

Sliced hard-boiled egg

Chopped fresh parsley

Anchovies (optional)

DRESSING:

2/3 c.            Olive oil

¼   c.             Lemon juice

½    t.             Dijon mustard

Whisk together with your favorite herbs, salt and pepper to taste.

 

 

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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