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Salade Nicoise

Originated in the vicinity of Nice

Ingredients:
1 head romaine lettice, broken into 1-inch pieces
4 tablespoons olive oil
1 tablespoon red wine vinegar
Salt and pepper to taste
1/2 teaspoon Dijon mustard
1 tablespoon chopped parsley
2 small tomatoes, cut in half and sliced
6 anchovy fillets, cut in small pieces
1/2 pound cooked string beans
1/2 cup small pitted black olives
1 small red onion, cut in half and sliced
1 (6-once) can light tuna in olive oil, drained cut in small chunks
2 hard-cooked eggs, quartered
1 boiled potato, sliced

Wash and dry the romaine lettuce. Wrap it in a dish towel or paper towels, and refrigerate.
For the dressing: In a salad bowl combine oil, vinegar, salt, pepper, Dijon mustard and parsley; mix well.
Toss the romaine lettuce, tomatoes, anchovies, bean, olives, potato and onion; mix well.
Divide into 4 partions, top with tuna and garnish with egg quarters and onions.
Makes 4 servings.

Courtesy of Executive Chef Mario Rotti, Dawn Princess, Princess Cruise
Chef Rotti is a "Chaine de Rotissier" medal winner of Culinary Competition in San Francisco.

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