Niçoise Salad
A classic French niçoise salad made with super fresh veggies + hearty protein. Ready in 20 minutes from start to finish. You're going to love it!
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 ounces French green beans
- 4 small red potatoes or fingerling potatoes, cut in half
- 1 head Boston lettuce
- 1 medium tomato, sliced into bite size wedges
- 1/2 green or red bell pepper, thinly sliced
- 2 hard boiled eggs, peeled and sliced in half
- 10 pitted kalamata olives
- 6 anchovy fillets, rinsed and patted dry
- 6 ounces high quality canned tuna in oil or water, drained
- 4 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dijon mustard
- Salt and pepper, to taste
Instructions
- 1
Make the dressing by whisking all the ingredients in a bowl or salad dressing mixer. Set aside.
- 2
Bring a medium size pot of salted water to boil and add the French green beans. Boil for 5-6 minutes, until the beans are soft but still yielding a nice crunch. Drain and plunge in cold water. Set aside
- 3
Add the potatoes to a small pot filled with water. Bring to a boil and cook for 7-10 minutes, until the potatoes are soft. Drain and plunge in cold water. Set aside.
- 4
Wash the Boston lettuce and dry the leaves. Roughly chop and divide the lettuce among two plates.
- 5
Drain and dry the green beans and potatoes and put them in a large bowl along with the sliced tomatoes and bell peppers. Pour half of the vinaigrette and toss well to coat the vegetables.
- 6
Divide the vegetables among the two plates and add the hard boiled eggs, anchovies, olives and tuna.
- 7
Drizzle with the leftover vinaigrette and serve.