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. |