Salad Nicoise
Directions
- Cook tuna to desired doneness.
-
For the dressing, mix the red wine vinegar, olive oil, basil, salt & pepper.
- Carefully arrange each of the remaining ingredients in a pattern on each plate and top with the dressing. Serve.
Ingredients
- 1 tsp. basil, dried
- 12 oz. green beans, fresh
- 1 Cup(s) olive(s), Kalamata, pitted
- 1 1/2 lb(s). Peak Fresh Produce® Cucumber(s), (sliced)
- 1 Peak Fresh Produce® Lettuce, Romaine, Head(s)
- 2 pepper(s), green bell, (sliced)
- 12 oz. Piancone® Oil, Olive, Extra Virgin
- 6 Roma® Artichoke Hearts, (wedge cut)
- 1 tsp. Roma® Black Pepper, Ground
- 1/2 tsp. salt
- 6 tomato(es), (wedge cut)
- 4 oz. tuna, steak(s), (6)
- 4 oz. vinegar, red wine
- 6 West Creek® Egg(s), hard-boiled, wedge cut)
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
