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Salad Nicoise

good reasonably healthy vege dish
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Ingredients Method

Ingredients
  

Vegetables
  • 6 new potatoes (cooked, peeled and diced)
  • 2 cups green beans (fresh, cooked and drained)
  • 1 head romaine lettuce
  • 2 tomatoes (cut in wedges)
  • 1 boiled eggs (quartered)
  • 1 can artichoke hearts (drained)
  • 12 black olives (pitted)
  • 1 tbsp capers
  • ½ tsp salt
  • pepper (fresh-ground to taste)
  • parmesan cheese (slivered or fresh ground or package)
Vinaigrette Dressing
  • ½ cup olive oil
  • 1 tbsp parsley (minced)
  • 3 tbsp vinegar (tarragon)
  • 1 tsp salt
  • 1 tsp mustard (dijon)
  • 1 clove garlic (crushed)
  • ⅛ tsp pepper

Method
 

Vegetables
  1. This is very "free form".
    Sometimes I use asparagus.
    If I have fresh good tomatoes I use more.
    If I have no meat with it I'll use more eggs.
Vinaigrette Dressing
  1. In small jar shake to mix well. Makes about 3/4 cup.
  2. This is one of the times I highly recommend using a garlic press.
    You really want that garlic taste but not a chunk when you're eating this.
  3. Refrigate!
    Do not mess with garlic in olive oil (botulism).
    Just run warm water over the container prior to serving.
Mushrooms
  1. Cut in half a package of mushrooms.
    Put 1/2 to 3/4 cup of the dressing and marinate for at least a day.
    Very good.
Directions
  1. ''In order of how much time before eating you need to prepare.''
    '''Do the dressing ahead of time.'''
    I usually do 3x or 4x of the dressing and store in the frig cause I like it on other things.
    That garlic needs time to get the love of the salad dressing or it's over powering and crunchy.
    Get a big pot of bowling water going. Here's the order I go in:
    *Eggs (5 minutes)
    *Potatoes
    *Green beans
    '''Lightly blanche''' the veges.
    Do not overcook.
    They will soften up more from "carry over" heat and marinating.
    Get the dressing on the veges while still warm.
    Do not use all the dressing!
    Reserve some of the dressing for when you serve it.
    Refrigate.
    The longer this marinates the better, it's really good about day 3 or 4 :)
Serving
  1. Get some of the romaine as a bed.
    Put on the salad.
    Add more dressing if desired.
    Top with the parmesan cheese.
    Traditionally with tuna and excellent.
    Often I substitute cotto salami (or summer sausage).
    Serve with crusty bread and you've got a meal.
    Good on a hot summer night when you don't want to cook.