No tuna here, so I’ve used my French Potato Salad and my French Mustard Vinaigrette. Oui, oui.
The large heirloom tomatoes are done. They’re still around but don’t have that sun-ripened brightness that makes them queen of the garden throughout the hot days of summer. Cherry tomatoes hold their taste longer, probably because they are packed with sweetness to begin with. By all means, use large tomatoes if you have them.
Salade (Almost) Nicoise
Prep time
Total time
Recipe By: Sheila McDuffie
: Salad
Cuisine: French
Serves: 4 servings
Ingredients
- 1 head lettuce, washed and torn into 3-inch pieces
- 1 handful arugula, washed
- 2 cups cherry tomatoes
- 2 cups potato salad
- 1 cup cooked green beans
- 2 hard-boiled eggs
- 1/4 to ½ cup vinaigrette dressing
Instructions
- Assemble the salad ingredients and drizzle with vinaigrette dressing just before serving.
Au revoir. À bientôt. (I just learned how to use the symbol key on this blog – only took 4 years for me to notice the button! Geez.)
Sheila