TLC Cooking "Emeril's Italian Style Nicoise Salad"

Emeril's Italian Style Nicoise Salad

Planet Green

YIELD Serves 6

INGREDIENTS

2	large heads Treviso lettuce leaves, washed and dried
1	head Lollo Rosso lettuce leaves, washed and dried
1/2 to 2/3 cup	Roasted Garlic Vinaigrette, recipe as follows
1 cup	julienned roasted red pepper
3 or 4	ripe red tomatoes, cut into wedges (or 10 to 12 cherry tomatoes, halved)
4	large Ruby Crescent potatoes, peeled, sliced, and roasted
4 (5‑ounce)	Olive Oil Poached Tuna filets
4	hard-boiled eggs, peeled and quartered
1	freshly opened can of flat anchovy fillets
1/3 cup	small black Niçoise-type olives, pitted
2 to 3 tablespoons	capers
3 tablespoons	minced fresh parsley

PREPARATION:

Method

Arrange the lettuce leaves on a large platter or in a shallow bowl. Baste the roasted red peppers and the tomatoes with a few spoonfuls of vinaigrette. Place the potatoes in the center of the platter and arrange a mound of roasted red peppers at either end, with tomatoes and slices of tuna at strategic intervals. Ring the platter with halves of hard-boiled eggs, sunny side up, and curl an anchovy on top of each. Spoon more vinaigrette over all; scatter on olives, capers, and parsley, and serve.
Editor's Note: Look for sustainable seafood and organic ingredients. This recipe was featured in the Liquid Gold Episode of Emeril Green.

This recipe appears in: Salads

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