When this year’s feast is finally over, this may be the most perfect post-holiday meal there is.
Fresh and light yet still satisfying enough to keep that craving for a triple decker turkey/stuffing/cranberry sauce sandwich at bay.
Unless of course there’s gravy involved. In which case, game over.
I haven’t a clue if this would qualify as a ‘classic’ niçoise salad but these are the ingredients I typically see when I find one on a menu or when I’m perusing Food Gawker.
When choosing a canned tuna my preference is to go for a sustainable option (MSC certified). The only one I know of available in Ontario for an affordable price is the President’s Choice albacore tuna packed in water.
To learn about the importance of making sustainable seafood choices and to find sustainable options near you, click here.
While I feel good about my choice from an environmental perspective, there is also health to consider.
Albacore tuna are a large variety of tuna and therefore contain a higher concentration of mercury than ‘light’ tuna such as skip jack or yellowfin. Health Canada recommends limiting intake of high mercury fish, especially for children and women of child bearing age.
My solution is to limit the canned tuna we buy to a few times per month which would fall well below the recommended limit of 2 cans per week.
This salad is a great option for lunch, brunch or a light dinner and can be prepared well in advance and stored in the fridge. Keep the dressing on the side and drizzle over everything just before serving.
Niçoise Salad
Serves | 4 |
Prep time | 20 minutes |
Cook time | 5 minutes |
Total time | 25 minutes |
Ingredients
Salad
- 1 can water packed tuna, drained (if possible, a sustainable option)
- 8 mini red or white potatoes (about 1.5 - 2 inches in diameter)
- 1 large handful of fresh green beans (trimmed)
- 1 head bib or boston lettuce (whatever you like will work just dandy though - washed and chopped)
- 2 - 4 large eggs (hard cooked)
- 1.5 cups cherry or grape tomatoes
- 12 kalamata olives
Dressing
- 1/4 cup wine white vinegar
- 1/4 cup extra virgin olive oil
- 1 Medium shallot (minced)
- 1 tablespoon whole grain dijon mustard
- 1 tablespoon liquid honey
- 1/4 teaspoon fine sea or kosher salt
- 1/8 teaspoon freshly ground black pepper
Note
For perfect hard cooked eggs, see our post on that very topic HERE!
Directions
1. | In a pot with a steaming basket, bring water to a boil and steam potatoes for 10 minutes until just cooked through. They can also be boiled. Remove from heat, allow to cool before slicing each one in two. |
2. | Meanwhile in a medium pot, bring water to a boil over high heat. Drop green beans into boiling water and cook for 1.5 - 2 minutes. Strain and plunge immediately into ice water to stop the cooking. |
3. | Prepare the salad by arranging each of the ingredients in rows on a large plate or platter. |
4. | Prepare the dressing by combing all dressing ingredients in a small bowl and whisking thoroughly. |
5. | Drizzle the dressing over top of the salad ingredients. Sprinkle with additional salt and pepper to taste. Serve family-style. |
With only one week left until Christmas I want to wish you all a happy, healthy and most importantly delicious holiday season!
Erin
2
susan says
Beautiful photos! That really looks tasty…
Erin says
Thank you Susan!
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