Subj : Salad Bar - 16
To   : All
From : Dave Drum
Date : Tue Oct 07 2025 02:54:23

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Nicoise Salad w/Basil & Anchovy-Lemon Vinaigrette
 Categories: Vegetables, Seafood, Potatoes, Herbs, Citrus
      Yield: 4 servings
 
      1 lg Garlic clove; minced
      2    Anchovy fillets; chopped
    1/4 ts Salt; as needed
      2 tb Lemon juice
    3/4 ts Grated lemon zest
    1/2 ts Dijon mustard
    1/3 c  Olive oil; more as needed
    1/4 lb Baby red potatoes
    1/2 lb Haricots verts or green
           - beans
      1 tb Fine chopped basil
      8    Radishes; in wedges
           +=OR=+
      1    Slender cucumber; peeled,
           - sliced
      2 lg Ripe tomatoes; into wedges
           +=OR=+
      1 pt Cherry tomatoes; halved
     14 oz (2 cans) tuna packed in
           - olive oil; drained
      4 lg Hard-boiled eggs; (opt)
    1/2 c  Pitted kalamata olives;
           - sliced
           Black pepper; for serving
           Flaky sea salt; for serving
           Torn basil leaves; for
           - serving
 
  Make the vinaigrette: Using the flat side of a knife,
  smash garlic clove, anchovy fillets and salt into a
  paste. Transfer to a small bowl and stir in lemon juice,
  zest and mustard. Using a whisk, slowly pour in olive
  oil while stirring constantly. Adjust seasoning as
  needed.
  
  Place potatoes in a medium pot and cover them with 2 or
  3 inches of cold water. Salt the water and bring to a
  boil. When water comes to a boil, continue cooking
  potatoes until fork tender, 10 to 15 minutes more. Add
  haricots verts during the last 1 minute of cooking (if
  using regular green beans, add them during the last 2 to
  3 minutes of cooking depending on how thin they are).
  Drain vegetables and let sit until cool enough to handle
  but still quite warm. Halve potatoes, transfer to a
  small bowl along with the haricots verts and dress
  everything to coat with some (but not all) of the
  vinaigrette. When completely cool, toss in chopped
  basil.
  
  On a large platter or four individual plates, arrange
  potatoes and haricots verts, radishes or cucumbers,
  tomatoes and tuna, and hard-boiled eggs, if using.
  Scatter olives over the top and drizzle with remaining
  vinaigrette. Serve garnished with black pepper, flaky
  sea salt and torn basil leaves.
  
  By: Melissa Clark
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Flavoured yogurt is highly processed milk with jam in it.
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