Nicoise Salad

Cooking Instructions

METHOD:

Boil the potatoes in a pot of salted water until done. Remove from pot, let cool and quarter. In the same pot, boil the eggs for 2 minutes. Remove and cool, then peel and slice in half.

In a bowl, combine the frisee, shallots and haricot verts. Dress with the oil and vinegar and season with salt and pepper to taste.

To serve, place the frisee and haricot verts in the center of each plate. Lay the peppers across the top. Arrange tuna on top with 2 eggs and 2 fingerling potatoes.

Round Out the Meal:

With tomato soup.

Kid Friendly:

Substitute carrots for the pequillo peppers.