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Ruth Daniels’ Salade Nicoise

Ruth Daniels' Salade Nicoise
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Ingredients

Salade Nicoise

2
romaine hearts, roughly chopped or torn
4
hard boiled eggs, quartered *
4-5
new potatoes, boiled and halved *
7oz/190g
tuna ( I used Alleggia solid tuna packed in olive oil)
Grilled marinated artichoke hearts, quartered
Handful of pitted Kalamata olives
½
English cucumber, cut into chunks
Italian salami, julienned (Genoa or spicy Calabrese)
3-4
Sun dried tomatoes, sliced (I like ones that are packed in oil)
Red onion, sliced (as much or as little as you like)
Fresh Parmesan cheese, coarsely grated

Dressing

2
cloves of garlic, minced
Oil from the tuna plus extra virgin olive oil to equal ¼ cup
¼
cup white wine vinegar
1-2
tsp Worcestershire sauce
Freshly ground black pepper and sea salt to taste
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Directions

Step 1

*Make sure to boil the potatoes and eggs earlier in the day

if you want them to be cold for the salad. Although, boiling

them for 20 minutes and serving them while they’re hot is a

delicious alternative.

Step 2

Combine all the dressing ingredients in a small bowl.

Step 3

Add the rest of the ingredients, to a large serving bowl,

add the dressing, toss, taste for seasoning and serve.

Rate Recipe

My rating for Ruth Daniels’ Salade Nicoise
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