Good Morning America Recipes

Julia Child's Salade Nicoise

Recipe Courtesy of 'The Way We Cook' By Julia Child

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Julia Child prepares a skate fish dish step-by-step.
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Difficulty: Moderate
Cook Time: min

When Nora Ephron, director of the Julia Child movie "Julie and Julia" appeared on "Good Morning America," we cooked up one of Julia's favorite dishes, her Salade Nicoise.

Ingredients

  • 1 head of Boston Lettuce, large, washed and dried
  • 2 to 3 Tbs virgin olive oil
  • Salt and freshly ground pepper
  • 1 1/2 pounds fresh green beans, trimmed, blanched, refreshed in cold water, and dried
  • 2/3 to 1 cup salad dressing, such as the Oil and Lemon Dressing (recipe HERE)
  • 3 or 4 fine rip red tomatoes, peeled, if you wish, and cored, quartered and seasoned before serving
  • 8 to 10 ounces oil-packed tuna, drained and flaked
  • 1 quart of French Potato salad (recipe HERE)
  • 8 hard-boiled eggs, halved lengthwise
  • 1 can flat anchovy filets packed in oil, opened and drained just before serving
  • 1/2 cup black Nicoise-type olives
  • 3 or 4 Tbs. capers
  • 1/4 cup fresh parsley, minced
  • Cooking Directions

    Shortly before serving, line a handsome, large and 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 beans in a mixing bowl with a little of the dressing, and correct seasoning.

    Drizzle a spoonful or two of the dressing over the tomatoes.

    Season the tuna lightly with a spoonful or two of dressing.

    Place the potatoes in the center of the bowl or platter; mound beans at strategic intervals, interspersing them with tomatoes and mounds of tuna.

    Ring the salad with the eggs and curl an anchovy filet on top of each.

    Spoon a little more vinaigrette over all; scatter on olives, capers, and parsley. Serve as soon as possible.

    Recipe Summary

    Main Ingredients: lettuce, olive oil, dressing, tuna, eggs, potato salad

    Course: Dinner


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