Salad Nicoise with Honey Lime Dressing
This salad takes a little work but makes a very beautiful presentation. I developed the Honey Lime Dressing as something light and tangy, yet not overpowering for this salad. The combination of the dressing plus all the textures of the different food ingredients is quite compelling.
1 head romaine lettuce, thoroughly checked and washed (see note)
2 hard boiled eggs'cut in quarters
1 lb. whole green beans
1 carton cherry tomatoes
4 medium red potatoes cut in quarters
1 can black olives
2 cans albacore tuna or 2 salmon filets
Boil the green beans in a pot of water for 4 minutes until the beans are soft but not mushy. In a pretty bowl, spread the romaine leaves decoratively until bowl or platter is fully lined. Take 3 bunches of green beans and put around the bowl in 3 different places. Alternate putting the tomatoes, potatoes and eggs on the sides of the green beans. If using tuna, mix with a bit of mayonnaise. If using salmon, grill. Then put the fish in the center of the platter. Finally, scatter black olives around the salad. Right before serving, pour honey lime salad dressing on the salad.
Honey lime dressing:
1 Tbsp.canola oil
2 Tbsp. honey
1/4 tsp. cinnamon
Mix all ingredients together and whisk with a fork until dressing emulsifies.