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Rustic Salad Nicoise
To Begin
Combine all in a large bowl:
  • 3 medium sized taters chopped bite sized & boiled in salted water (til tender, but still firm)
  • 2 handfuls of fresh green beans trimmed & lightly steamed (keep crisp)
  • 1 can tuna drained
  • 1 tsp capers
  • chopped fresh rosemary
Whisk together:
  • 2 tablespoons brown mustard
  • a dash of red wine vinegar
  • dash of lemon juice
  • 1 tablespoon honey mustard
  • 1 clove minced garlic

Slowly drizzle in a bit of olive oil as you whisk

Pour over potato mixture & stir gently. Refrigerate for 2-4 hours

Serve with a bowl of fresh chopped cantaloupe on the side

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Copyright © 2005-2013 Graham Cranfield