Ni oise Salad Sandwiches


For the Provenal vinaigrette: 1/4 cup fresh lemon juice 2 teaspoons Dijon mustard 1 garlic clove, minced 1/3 cup olive oil Salt and freshly ground pepper, to taste 1 pound ahi tuna fillet Salt and freshly ground pepper, to taste 2 teaspoons olive oil 6 pieces baguette, each 6 inches long, halved lengthwise 1 1/2 cups arugula 3 hard-cooked eggs, peeled and thinly sliced lengthwise 2 roasted red bell peppers, peeled and cut into 1/4-inch strips 4 ounces cherry tomatoes, halved 1/3 cup pitted crushed nioise or Kalamata olives 12 anchovy fillets (optional)


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