I like things in jars, and here is another good use for the many jars I have laying around.
Putting salads in Jars is a great way to make things them of time, and to keep the salad fresh, and develop flavors while they sit in the fridge.
The order of the layering is important, as keeping the lettuce away from the moist ingredients keeps it crisp, while allowing some to touch the dressing improves their flavor – in this case the tomatoes and onion.
They also look, really pretty. Depending on how tightly packed the jar is you may be able to eat directly from the jar (shaking to mix), or as I had, added to a plate or bowl to mix and eat.
Nicoise is a classic French salad, I didn’t use olives as I didn’t have any, and used capers instead of anchovies for a salt hit.
The tuna, egg, potato and beans make a very filling salad. If you wish, replace the eggs and tuna with white bans or chickpeas for a vegan alternative.
You need two large size clean jars for this recipe, mine where 750mls, but you can add more or less lettuce to fit a slightly smaller or larger jar.
Ingredients: for two large jars (these make a BIG salad for one).
2 tins of tuna slices in oil, drained
2 boiled eggs cooled, and sliced.
1 cos lettuce, washed, spun and torn into pieces
10 cherry tomatoes – halved
1 red onion – diced
6 baby potatoes, steamed, cooled, cut into slices.
250 gs of green beans, steamed lightly and cooled, cut into thirds
2 tsp of capers
2 tbs of olive oil
1 tbs of red wine vinegar
Salt and Pepper
1. Add oil, vinegar and salt and pepper to the bottom of the jar.
2. Add tomatoes, onions and capers.
3. Add tuna.
4. Add the potato slices, carefully so that they are flat and cover the bottom layers completely.
5. Add the green beans to cover the potato.
6. Add the egg, reserving a couple of slices to arrange vertically against the jar for decoration.
7. Place the decorative eggs slice against the glass, add the lettuce to ‘hold’ up the egg and fill the jar.
8. Screw on lid, and refrigerate until you want to eat!