Nicoise Salad

Serves: 4
¾ cup olive oil
¼ cup white balsamic vinegar
1 small onion - chopped
2 tablespoons minced Italian parsley
Salt and pepper to taste

4 medium red new potatoes - cooked and cut into quarters
2 cups crisp cooked green beans
½ - ¾ cup sundried tomatoes packed in oil – cut into halves
4 hard cooked eggs - cut into quarters
2 jars Italian tuna - drained
¾ cup pitted Kalamata olives
¼ cup capers – rinsed and drained
Sea salt and freshly ground black pepper to taste

Combine the dressing ingredients in a bowl and whisk until well blended.

Arrange potatoes, beans, sun-dried tomatoes, eggs, tuna, and olives on a platter and drizzle dressing over top. Garnish with capers and chopped parsley. Season, if necessary with sea salt and freshly ground black pepper.


©2016 Rania's Catering, All Rights Reserved.

Website Design by Red Lab Media