Tag Archives: romaine

Salad Nicoise

Salad Nicoise



6 medium tomatoes sliced

1 ½ c. green beans, blanched

6 hard-boiled eggs, peeled and quartered

18 marinated artichoke hearts

12 large romaine lettuce leaves, washed

½ head chicory (or assorted salad greens)

1 ½ c. new potatoes, boiled, quartered and chilled

Three 4 oz. ahi tuna steaks or one 12 oz can tuna, packed in olive oil

½ c. Nicoise olives

2 T. extra virgin olive oil (for searing)


¼ c. red wine vinegar

1 ½ c. extra virgin olive oil

Salt & Pepper to taste



In a skillet over medium high heat, sear tuna steaks for 2 minutes on each side in olive oil. Remove from heat and slice each tuna steak into 1/4 inch slices. Line each cold plate with two romaine lettuce leaves and chicory, and then arrange the remaining ingredients on the lettuce. Overlap the tuna slices down the center of the plate and arrange the other vegetables on either side, using contrasting shapes, colors and textures to create an attractive presentation. (If you are using canned tuna – drain and divide tuna chunks among the plates.) Combine ingredients for dressing in small bowl and whisk until well-blended. Pour approximately ¼ c. of dressing over each salad. Serves 6.



Classic Caesar Salad

The homemade croutons and the freshly grated cheese make all the difference in a good Caesar salad!


Garlic Croutons

1 c. bread cubes (½ inch cubes)

1 large clove garlic, minced

3 T. butter

1 T. olive oil

Caesar Salad Dressing

1 large egg

¼ c. extra-virgin olive oil

1 medium garlic clove, minced

4 flat anchovies

1 t. Worcestershire sauce

¼ t. dry mustard

1 t. freshly ground black pepper

3 T. fresh lemon juice


1 head of romaine lettuce, washed and drained

1/3 c. fresh Parmesan cheese, grated



Make croutons first: Melt butter and olive oil in a skillet.  Add garlic and bread cubes. Stir gently until lightly toasted. Drain on paper towels.

Bring a small sauce pan of water to boil and add egg.  Coddle egg by cooking for just 45 seconds.  Remove from water and let it cool.  Add olive oil, garlic and anchovies to salad bowl.  Mash together with fork.  Add remaining ingredients. Crack shell and add the cooled egg. Whisk until smooth.

Tear lettuce into 1-2 inch pieces.  Toss with dressing and croutons.  Top with cheese.  Serves 6.