Tuesday, May 5, 2015

Mix Salad


  • 1 head of Boston Lettuce, large, washed and dried (I used Butter lettuce)
  • 1 cup fresh green beans, trimmed, blanched
  • 3 or 4 fine rip red tomatoes,quartered and seasoned before serving 
  • 8 to 10 ounces stamed chicken flaked
  • 2 cups French potato salad (recipe follows)
  • 4 hard-boiled eggs, halved lengthwise
  • 2-3 tsp oil
  • 1/2 cup black Nicoise-type olives
  • Olive oil for drizzling
  • Salt and pepper, to taste
  • Flat leaf parsley, chopped


  • Shortly before serving, line a large, wide salad bowl or a roomy platter with lettuce leaves, drizzle a little olive oil on them, and dust with a sprinkling of salt.
  • Toss the green beans in a mixing bowl with a little olive oil and salt.
  • Drizzle a spoonful or two of the dressing over the tomatoes.
  • Season the chicken lightly with a spoonful or two of dressing.
  • Place the potatoes in the center of the bowl or platter; mound the beans, the tomatoes and tuna.
  • Ring the salad with the eggs
  • Spoon a little more vinaigrette over all; scatter on olives,  and parsley. Serve as soon as possible.
  •  Boil potatoes to fork tender.
  • Allow to cool for a few minutes and slice potatoes. Dress with drizzle of olive oil, salt, pepper,  and chopped parsley.
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