Salade Nicoise
French Mediterranean salad with tuna, hard-boiled eggs, potatoes, green beans, olives, and tomatoes on a bed of greens. A composed salad that's both sophisticated and satisfying.
Ingredients
- 4 cups mixed salad greens
- 6 oz can canned tuna in water, drained
- 2 large eggs, hard-boiled
- 8 oz waxy potatoes, cooked and diced
- 8 oz fresh green beans, blanched and cut
- 8 oz Roma tomatoes, quartered
- 1/2 cup Kalamata olives, pitted
- 1/2 red onion, thinly sliced
- 4 anchovy fillets (optional)
- 1/4 cup extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
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1
Cook 8 oz cooked and diced waxy potatoes in boiling salted water for 10-15 minutes until tender. Drain, let cool slightly, and dice.
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2
Blanch 8 oz blanched and cut fresh green beans in boiling salted water for 3-4 minutes until tender-crisp. Drain and cut into 2-inch pieces.
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3
Hard-boil 2 hard-boiled large eggs by placing in boiling water for 10 minutes, then cooling in ice water and peeling. Cut in half.
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4
Make the dressing: whisk together 1/4 cup extra virgin olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper.
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5
Arrange 4 cups mixed salad greens on a platter or individual plates.
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6
Arrange 6 oz can drained canned tuna in water, eggs, potatoes, green beans, 8 oz quartered Roma tomatoes, 1/2 cup pitted Kalamata olives, and 1/2 thinly sliced red onion in sections over the greens.
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7
Top with 4 anchovy fillets (optional) if using.
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8
Drizzle with the dressing or serve on the side and let guests dress to taste.