Emeril's Italian Style Nicoise Salad
Browse the recipe 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.
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Salads