Niçoise Salad
Ingredients
The vinaigrette
-
½
cup
olive oil
-
¼
cup
fresh lemon juice
-
2
tablespoons
minced shallot
-
2
cloves
garlic
-
½
teaspoon
Dijon mustard
-
½
teaspoon
minced fresh thyme
-
to taste
salt
-
to taste
black pepper
The salad
-
1
pound
baby waxy potatoes
-
8
ounces
slender green beans
-
5
ounces
mixed field greens
-
5
small
tomatoes
-
4
hard-boiled eggs
peeled and quartered
-
½
cup
Niçoise olives
-
2
pouches
tuna packed in water
-
8
fillets
anchovy (optional)
-
to garnish
fresh thyme
Instructions
- Whisk together the vinaigrette ingredients in a small bowl and let sit.
- Prepare a bowl of ice water for chilling the potatoes and green beans.
- Boil the potatoes in salted water until tender, then transfer to ice water.
- In the same pot, boil the green beans until tender-crisp, then transfer to ice water.
- Drain and cut the potatoes into quarters.
- Toss the salad greens with some vinaigrette and arrange on a platter.
- Arrange the potatoes, green beans, tomatoes, olives, and tuna on the platter.
- Drizzle with vinaigrette and season the eggs, potatoes, and tomatoes with salt and pepper.
Nutrition Facts (estimated)
Servings
4
Calories
373
Total fat
22g
Total carbohydrates
33g
Total protein
13g
Sodium
368mg
Cholesterol
191mg
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