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Ingredients Jump to Instructions ↓

  1. Tuna 1 Can (10 oz) , crush (Skipjack tuna used)

  2. Anchovies 1 Flat Can (10oz)

  3. Capers 3 Tablespoon

  4. Arugula leaves 1 Pound

  5. Tomatoes 4 Medium , seeded and chopped

  6. Haricots verts 14 Pound , whole

  7. Baby potatoes 14 Pound , cut in half

  8. Niçoise olives 14 Cup (4 tbs) , halved

  9. Red onion 14 Cup (4 tbs) , sliced

  10. French feta cheese 2 Ounce , crumbled

  11. Dijon mustard 14 Cup (4 tbs) , paste

  12. Olive oil 14 Cup (4 tbs)

  13. Lemon 1 Large

  14. Garlic 3 Clove (15 gm) , crushed

  15. Hardboiled egg 4 Medium

  16. Ice cube 1 Cup (16 tbs)

  17. French bread 1 Medium (For Serving)

Instructions Jump to Ingredients ↑

  1. Directions GETTING READY 1) In a pot of boiling water place a steamer and steam baby potatoes for 6mins.

  2. Then add whole green beans to the pot over the potatoes and steam for 6mins.

  3. Place the green beans in ice cold water.

  4. For the dressing, in a bottle or a bowl add lemon juice, garlic, Dijon mustard and olive oil and shake or whip well.

  5. MAKING 5) Marinate the green beans, potatoes, tomatoes with onions, olives and capers for 10 mins with the dressing.

  6. SERVING 6) Serve the marinated ingredients on arugula greens with halved boiled eggs and cheese.

  7. Place the tuna and anchovies on the salad and drizzle the anchovy oil for added taste.

  8. TIPS Served best with French Bread.

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