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September 26, 2012

Salade Nicoise

Adapted from a Julia Child recipe

  • Bring fresh French cuisine to your table with this vegetarian version of Julia Child's salade Nicoise. Meredith Lee/For The HSUS

Serves 6

1 quart French potato salad
1/2 cup oil and lemon dressing
1 head of butter lettuce, trimmed, washed, and dried
2-3 tablespoons olive oil
Salt and freshly ground pepper
1 1/2 pounds fresh green beans, blanched and chilled
3 ripe red tomatoes, quartered and seasoned
1/4 cup black olives
1-2 tablespoons capers, rinsed

Prepare the French potato salad and the oil and lemon dressing.

Line a large platter with the lettuce leaves, and place a generous amount of the French potato salad in the center of the leaves.

Toss the green beans in a mixing bowl with a little dressing. Arrange the beans on top of the lettuce leaves at intervals.

Arrange the tomatoes on the salad, and scatter the olives and capers as desired.

Spoon the dressing over the salad and serve immediately.

Recipe adapted from "The Way We Cook" by Julia Child.

Nutrition

All figures are per serving (assumes six servings).

Calories: 370
Fat: 8 g
Carbs: 44 g
Fiber: 11 g
Protein: 8 g
Sodium: 160 mg

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