Mediterranean

Salade Niçoise

Name: Salade Niçoise
Total time: 30 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 cans (5 oz each) high-quality tuna packed in olive oil (drained); 4 hard-boiled eggs (halved); 1/2 lb fresh green beans (trimmed); 1/2 lb small baby potatoes (halved); 1 cup cherry tomatoes (halved); 1/2 cup Niçoise or Kalamata olives; 4 cups Boston or Bibb lettuce leaves. Vinaigrette: 1/3 cup olive oil; 2 tbsp white wine vinegar; 1 tsp Dijon mustard; 1 minced shallot; salt and pepper

A composed French salad from Nice.

30 minutes

Serves 2

Lunch

Contains common allergens

Egg Fish mustard Seafood

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Instructions

6 steps

1
Place the baby potatoes in a pot of cold, salted water. Bring to a boil and cook until tender (about 15 minutes). Drain and let cool.

2
Bring a separate saucepan of salted water to a boil. Blanch the green beans for 3-4 minutes until crisp-tender. Immediately plunge them into an ice water bath to stop the cooking and preserve their bright green color. Drain well.
3
In a small jar, combine the olive oil, white wine vinegar, Dijon mustard, minced shallot, salt, and pepper. Shake vigorously to emulsify the vinaigrette.
4
Line a large, wide serving platter with the lettuce leaves.
5
Arrange the potatoes, blanched green beans, halved cherry tomatoes, halved hard-boiled eggs, and olives in separate, neat sections over the lettuce.
6
Flake the drained tuna into large chunks and place it in the center of the platter. Drizzle the vinaigrette evenly over the entire salad just before serving.

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