Name: Tuna And Flageolets Nicoise
Ingredients: 1/2 c Extra virgin olive oil; 1 1/2 tb Tarragon vinegar; 1 tb Fresh lemon juice; 1 1/2 tb Coarse mustard; 1 Shallot; peeled and minced; Salt and black pepper; freshly ground; 1 c Dried flageolet beans; rinsed and sorted; 4 c Water; 8 oz Fresh haricot verts; or thin green beans, trimmed; 12 oz Water-packed solid white tuna; drained; 3 tb Capers (large); rinsed and drained; 4 Scallions; rinsed and trimmed; 1 tb Fresh thyme leaves; 2 sm Bibb lettuce heads; leaves separated, rinsed and thoroughly dried; 6 Hard-boiled eggs; halved; 2 lg Ripe tomatoes; cut into wedges; 1/2 c Nicoise olives; 1 lb Baguette slices

CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood, Eggs	French	*web/email, Beans, Fish, Salads	6	servings

INGREDIENTS

1/2	c	Extra virgin olive oil
1 1/2	tb	Tarragon vinegar
1	tb	Fresh lemon juice
1 1/2	tb	Coarse mustard
1		Shallot; peeled and minced
		Salt and black pepper; freshly ground
1	c	Dried flageolet beans; rinsed and sorted
4	c	Water
8	oz	Fresh haricot verts; or thin green beans, trimmed
12	oz	Water-packed solid white tuna; drained
3	tb	Capers (large); rinsed and drained
4		Scallions; rinsed and trimmed
1	tb	Fresh thyme leaves
2	sm	Bibb lettuce heads; leaves separated, rinsed and thoroughly dried
6		Hard-boiled eggs; halved
2	lg	Ripe tomatoes; cut into wedges
1/2	c	Nicoise olives
1	lb	Baguette slices

INSTRUCTIONS

DRESSING
SALAD
Fresh flageolets (tiny French kidney beans) are rarely available in the US
but the dried beans are wonderful in European-style summer salads.
Flageolets do not have to be soaked overnight. (White navy beans may be
substituted, cooked al dente.) This recipe incorporates them in a
traditional Salade Nicoise, which profits from being made ahead of time and
needs only a baguette and a bottle of chilled Bandol to make a complete
picnic. Update from Kim: Many restaurants in this country use seared fresh
tuna in their Nicoise salads. Restaurants in Nice (France) are today using
the canned variety.
1. Whisk together all the dressing ingredients except the salt and pepper,
and set aside at room temperature for the flavors to develop. Before
serving, season to taste with salt and pepper. (see alternative)
2. Place the flageolet beans in a medium size saucepan, and cover with the
water. Bring to a boil, reduce the heat, and simmer gently until tender, 40
to 60 minutes. Drain.
3. While the flageolets are cooking, cook the haricots verts in boiling
water until crisp-tender, 2 to 3 minutes. Drain, refresh under cold water
and pat dry. Set them aside.
4. Combine the flageolets, tuna, capers, scallions, thyme, and haricots
verts in a large bowl. Whisk the dressing and add to the salad, tossing
gently and thorouthly.
5. Divide the lettuce leaves among individual plates, or arrange on one
large serving platter. Top with the tuna and vegetables, garnish with the
eggs, tomato wedges, and olives, and serve.
EACH (without bread) 461 cals, 50% from fat, (26g total fat), 28g carbs,
(7g fiber), 30g protein; with bread 668 cals, 28g fat. Analysis estimated
by MasterCook. ALTERNATIVE: substitute a fat-free or low fat commerical
salad dressing. Salad without the dressing 502 cals, 10g fat (18% cff).
The "Hay Day" country market opened it's doors in 1978 as a farm stand in
Westport, CT. It grew into a market that offers fruits and vegetables, as
well as breads, cheeses, and prepared foods. Today there are more than a
dozen Hay Day locations across the East Coast. Kim Rizk is a professional
cook and food writer who's been involved in many aspects of the Hay Day
business, both in and out of the kitchen. The HAY DAY COUNTRY MARKET
COOKBOOK was published (ppr) by Workman Publishing, New York (1998) ISBN
0-7611-0025-3
~- email from kitpath@earthlink.net 2/99 (elf fs mc rc)
Recipe by: Hay Day Country Market Cookbook, by Kim Rizk
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Feb 27,
1999, converted by MM_Buster v2.0l.

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