Ingredients :
- Dressing:
- 3 tbsp cider vinegar
- 2 tbsp finely minced shallots
- 1 tbsp Dijon mustard
- 8 tbsp olive oil
- 1 anchovy, mashed
- 1 tbsp finely chopped fresh flat leaf parsley
- 1 tbsp finely chopped fresh tarragon
- Salt and pepper
- Salad:
- 4 c Bibb lettuce leaves, roughly torn, tightly packed
- 16 oz tuna packed in olive oil (Italian-style is best for this dish)
- 1/2 lb green beans, blanched*, cooled and stem ends trimmed
- 2 hard-boiled eggs, shelled and quartered
- 1/2 c Nicoise olives, pitted (Kalamata olives are a good substitute)
Method :
- In a small bowl, stir together the vinegar and shallots; whisk in the mustard. Add the olive oil in a slow stream, whisking constantly, until the mixture is emulsified. Mix in the anchovy and season to taste with salt and pepper. Whisk in the fresh herbs and set aside.
- To assemble the salad: divide the lettuce between 4 plates. Top each serving with a portion of tuna, green beans, hard-boiled egg and oiliness. Drizzle a little dressing over each, or serve the dressing on the side in a small pitcher. 679 calories per serving, GL=1, Glycals=5
- *To blanch the green beans: Bring about 2 L of lightly salted water to boil. Add the green beans, cover and as soon as the water returns to a boil remove the cover and cook for 2 minutes. Drain the colander and allow to cool.
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