White Salade Nicoise
It’s “white” because of the asparagus and the divine white tuna otherwise, it is a rainbow of flavors, perfect for Lunch at In The Groove
preserved lemon dressing /one cup olive oil
- 1/2 cup white wine vinegar
- 1 tbsp dijon mustard
- 1 whole preserved lemon
two heads of fennel
- 1/4 red onion
remove pulp and rinse lemon thoroughly. chop finely ,combine with oil, vinegar, mustard whisk until creamy and set aside
using a mandoline or very sharp knife, core the fennel and slice the bulb into thin ribbons, dothe same to the onion. Use 1/4 cup of the dressing to saturate the fennel slaw. Set aside .
Assemble the Salad
On a bed of arugula (approximately 4 cups) add a cup of chopped radicchio 1/2 pound boiled and cooled baby potatoes 1 cup steamed and cooled baby string beans 4 hard boiled eggs, peeled and halved 1 lb trimmed,peeled , steamed and cooled white asparagus 1/2 cup pitted green cerignola or black kalamata olive 14 oz. (two jars or two cans) premium white albacore tuna or Tonino Tuna Fillets in Olive Oil the fennel slaw salt & pepper
Assemble all ingredients on a big platter. Drizzle with some of the dressing leaving some more for guests to add. Sprinkle with finishing salt & pepper.
Good ingredients make good food, GREAT ingredients make great food.
Do actually peel the rough stocks of the asparagus, take the time to choose the nicest baby potatoes, and although you can compose this salad with any old tuna, the great stuff (pricier) will make a great salad.