Homemade French Salad Nicoise

Vinaigrette Dressing

1 cup olive oil
1/2 cup wine vinegar
4 T lemon juice
2 cloves minced garlic
4 T chopped parsley
1 t dried basil
1 t dried mustard
1 t salt
¼ t pepper


Put in jar and shake until well combined. Use for marinade and as a final dressing for the salad.


Cooked Ingredients:


Small red potatoes quartered

Fresh green beans

Quartered hard-boiled eggs

Chicken or Solid white albacore tuna (drained)

Tomatoes

Thinly sliced red onion

Green peppers (or red or yellow)


Other Ingredients:

Black olives

Marinated artichoke hearts (optional)

Lettuce


The potatoes and green beans should be boiled until tender and marinated in the vinaigrette in separate containers the night before. When time to arrange the platter, line it with your favorite type of lettuce, (I love butter lettuce leaves) then pile the tuna (or cooked chicken) in the center of your plate. Arrange the veggies in groups around the tuna/chicken. Drizzle with vinaigrette dressing and serve with bread and cold butter.

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Annalisa Russo is a published author and master storyteller based in Chicago, IL. Currently writing with The Wild Rose Press, she is about to release her seventh book: A Girl's Best Friend. You can read more about it and the author at annalisarusso.com. Follow Annalisa Russo on Twitter, Facebook, BookBub, and Goodreads.

Author & Master Storyteller

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Homemade French Salad Nicoise