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Greek Garden Nicoise Salad
Unique and so healthy, this salad will be enjoyed by all. It has all the seasonal fruits and vegetables your body craves.
Author Mary Papoulias-Platis
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2-3
bunches of your favorites lettuces
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1
bunch of arugula
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3
hard-cooked eggs, peeled
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2
cans of sardines or anchovies
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6
fresh figs, sliced in half
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2-3
fresh tomatoes, sliced
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1
bottle or can of artichoke hearts
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1
bunch of radishes
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2-3
zucchini, grilled
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1
cup
of kalamata olives
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1
avocado, sliced
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1-2
cucumbers, sliced
Dressing
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1/2
cup
extra-virgin olive oil
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1/4
cup
red wine vinegar
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1
teaspoon
Dijon mustard
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1-2
cloves
of garlic, chopped
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1
teaspoon
salt
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1/4
teaspoon
pepper
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1/4
cup
mixed fresh herbs, finely chopped (basil, tarragon, parsley, dill)
Salad
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Place the eggs in water and bring the water to a boil.
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Turn off the heat and cover. Allow to sit for 30 minutes. Cool and peel..
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Mix and place all the lettuces in a large bowl.
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Mound the sardines in the middle of the salad.
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Add the vegetables one by one all around the salad.
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Cut eggs in half and place all around.
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Pour the dressing sparingly all over the salad or place on the side.
Dressing
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Place the vinegar, mustard, garlic, salt and pepper in a mixing bowl.
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Whisk until blended.
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Whisk in the olive oil slowly in a stream until well incorporated.
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Add the chopped herbs and stir.
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Shake well before serving.