Salade Niçoise
Ingredients
Vinaigrette
- 1½ Tbsp (23 g) shallots, minced
- 1 Tbsp (16 g) Dijon mustard
- ½ tsp (2.5 g) salt
- ½ tsp (2.3 g) fresh ground pepper
- 1 Tbsp (15 ml) fresh lemon juice
- 1 Tbsp (15 ml) red wine vinegar
- ⅔ C (144–177 ml) extra virgin olive oil
Salad
- ¾ lb (340 g) fresh green beans, blanched; still warm
- 1 sm red onion, thinly sliced
- 6 med Roma tomatoes, cut into wedges
- 6 sm potatoes, cooked and cut into wedges
- 1 head butter lettuce, coarsely chopped
- 2 3-oz (85-g) cans chunk white tuna, preferably oil-packed
- 6 lg eggs, hardboiled and cut into wedges
- 1 2-oz (56-g) can flat anchovy fillets
- 2 oz (56 g) small black brine-cured olives
- 3 Tbsp (26 g) capers, rinsed
- ¼ C (15 g) flat leaf parsley, minced
Directions
Vinaigrette
Place all ingredients in lidded jar; shake to combine.
Salad
Place green beans, onion, tomatoes, potatoes, and 4 T (13.5 g) of the vinaigrette in a large bowl; toss gently. Divide lettuce among 4 shallow bowls; spoon salad mixture over lettuce. Arrange tuna, egg and olives on top and add capers, parsley and anchovy. Drizzle remaining vinaigrette over each bowl.
- Prep time: 35 minutes.
Makes 6 servings.