Nicoise Salad
A classic French composed salad featuring tuna, hard-boiled eggs, green beans, potatoes, and olives over a bed of lettuce with a Dijon vinaigrette. Elegant yet hearty.
Ingredients
- 1 lb baby potatoes, halved
- 8 oz green beans, trimmed
- 4 eggs, hard-boiled
- 2 cans oil-packed tuna, drained
- 4 cups romaine lettuce, torn
- 1 cup cherry tomatoes, halved
- 1/2 cup nicoise or kalamata olives, pitted
- 2 tbsp capers, drained
- 2 tsp Dijon mustard
- 2 tbsp red wine vinegar
- 1/4 cup extra virgin olive oil
- to taste salt
- to taste black pepper
Instructions
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1
Boil 1 lb halved baby potatoes in salted water for 12-15 minutes until tender; drain and let cool.
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2
Blanch 8 oz trimmed green beans in boiling salted water for 3-4 minutes until tender-crisp, then transfer to an ice bath.
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3
Hard-boil 4 eggs for 10 minutes, cool in ice water, then peel and halve.
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4
Whisk together 2 tsp Dijon mustard, 2 tbsp red wine vinegar, and 1/4 cup extra virgin olive oil to make the dressing. Season with salt and black pepper to taste.
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5
Arrange 4 cups torn romaine lettuce on a large platter.
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6
Arrange potatoes, green beans, eggs, 2 cans drained oil-packed tuna, 1 cup halved cherry tomatoes, and 1/2 cup pitted nicoise or kalamata olives in separate clusters over the lettuce.
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7
Scatter 2 tbsp drained capers over the top, drizzle with dressing, and serve immediately.