Looking to make entertaining easier this weekend? Then follow along as professional home economist and cookbook author Mairlyn Smith creates a beautiful and tasty Nicoise salad platter for four.
1 head red-tipped Bibb, Boston lettuce or red leaf lettuce
12 mini potatoes, cooked, chilled, cut in half
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1/2 pound cooked chilled asparagus or green beans
4 large omega-3 hard-cooked eggs, peeled and cut in half
2 – 80 g cans solid light tuna packed in oil or water, well-drained
1 cup grape tomatoes
1/2 English cucumber, thinly sliced
8 Kalamata olives, pitted
8 caperberries (optional)
170 mL marinated artichoke hearts, approx. 2/3 cup, drained
1/4 cup thinly sliced red onion
2 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
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1 tbsp grainy Dijon
2 tsp pure amber maple syrup
- Arrange lettuce leaves so they cover the entire bottom of a large platter.
- Pile potatoes in the centre. Arrange asparagus on the side. Add eggs at one end. Place tuna beside …