![\"OLYMPUS](\"https:\/\/lamesacourier.com\/wp-content\/uploads\/2016\/05\/Salad_Nicoise.jpg\")
<\/a>Ingredientes:<\/strong>\n10 – 12 small red potatoes\u00a0or fingerling potatoes, cooked in salted boiling water\u00a0until\u00a0tender, cut in half and tossed in some olive oil
\n4 hard-boiled eggs, cut into quarters
\n1 jar (6 ounce) marinated artichoke hearts
\n1\/2 pound of green beans ,trimmed and cooked until tender
\n2 cucumbers cut into bite-sized pieces
\n1 basket of cherry tomatoes cut in half
\n3 green onions or scallions sliced thin
\n1 red onion peeled and chopped
\n2 red bell peppers cored and chopped
\n3-4 romaine heart leaves washed and cut into bite-sized pieces
\n1 jar of Nicoise black olives,\u00a0drained and pitted\u00a0or substitute can of drained black olives
\n1 heaping tablespoon of drained capers
\n1 large can of good quality\u00a0albacore tuna, packed in oil, drained
\n1 small can of anchovies, drained and cut up (optional)<\/p>\n
Ingredients for dressing or vinaigrette:<\/strong> Direcciones:<\/strong> By Julie White This classic summer salad originates from France. The word \u201cNicoise\u201d is from the type of olives that are recommended. They are not necessary, canned or jarred black olives work fine.<\/p>","protected":false},"author":743,"featured_media":222987,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11548","_seopress_titles_title":"What\u2019s Cooking with Julie: Salad Nicoise","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11547,11548],"tags":[],"class_list":["post-223599","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-features","category-la-mesa-courier"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/223599","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/users\/743"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/comments?post=223599"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/223599\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/222987"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=223599"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=223599"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=223599"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1\/3 cup extra virgin olive oil
\n2 tablespoons sherry or white wine vinegar
\n1 teaspoon Dijon mustard
\nSalt and pepper to taste
\n1 clove of fresh garlic, minced
\nWhisk together well and chill<\/p>\n
\nPlace the lettuce on a large platter.\u00a0Combine remaining ingredients and toss with vinaigrette. Arrange\u00a0neatly over the lettuce and serve immediately.\u00a0If you would like to prepare ahead, chill all ingredients and pour dressing on the salad right before serving.<\/p>","protected":false},"excerpt":{"rendered":"