Salade Niçoise with Mint-Lemon Dressing

Name: Salade Niçoise with Mint-Lemon Dressing
Yield: 12 buffet
Ingredients: 6 ounces slender green beans, trimmed, halved; 5 6-ounce cans solid white tuna packed in oil, drained, 1/4 cup plus 2 tablespoons oil reserved; 1 pint cherry tomatoes, halved; 1/2 cup Niçois olives* or pitted Kalamata olives; 7 tablespoons thinly sliced fresh mint; 1/2 cup olive oil; 4 tablespoons fresh lemon juice; 1 garlic clove, peeled; 3/4 teaspoon ground cumin; 1 5-ounce bag mesclun salad mix; Lemon wedges

By Rozanne Gold

July 31, 2001

Recipe notes