A Mediterranean “Combination” Salad:  Salad Nicoise with Sliced Imitation Crab Legs – Chopped Roma Tomato – Sliced Zucchini – Sliced Cucumber – Sliced Roasted Red Bell Pepper – Hard-Microwaved Egg – Kalamata Olives and Seasoned with a Vinaigrette of Extra Virgin Olive Oil – White Wine Vinegar – Dried Herbs of Tarragon – Thyme – Basil – Parsley

The traditional Nicoise features tuna, but imitation crab legs make quite a good variation. . .This salad was a hit with my husband. . .

For 2:

–imitation crab legs (4 legs, sliced)

–Roma tomato (1, chopped)

–zucchini (1, medium, sliced)

–cucumber (1, “mini” size, sliced)

–roasted red pepper slices (2 tablespoons; in a jar, drained)

–hard-microwaved egg (2)

–kalamata olives (4 tablespoons)

The vinaigrette:

–extra virgin olive oil (one-half cup)

–white wine vinegar (one-quarter cup)

–basil, thyme, tarragon, basil (1 tablespoon each; dried)

1 – Use 2 bowls.  Divide all the vegetables between the two, separating them in the bowls. 

2 – Microwave the eggs separately in covered ramekins.  Season with salt, pepper, and extra virgin olive oil.  Microwave each ramekin, separately, for 50 seconds.  Place each egg in the center of a bowl.

3 – Serve the vinaigrette at the table, spooning to taste over all the bowl.

4 – The veggies taste better if brought to room temperature.

–recipe by C. Mabry, chef; inspired by Julia Child, Mastering the Art of French Cooking.

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