Salade Niçoise
A lovely collection of fresh potatoes, tomatoes, olives, beans, herbs, and tuna on a delightful bed of crisp green lettuce dressed with a light and tangy vinaigrette and anchovy filets.
Ingredients
- 1 head leaf lettuce, leaves separated washed and patted dry
- 2 6.5 oz cans tuna packed in olive oil
- 1/2 lb haricots verts blanched in salted water, then chilled
- 12 new potatoes cooked whole and chilled
- 24 Grape tomatoes
- 4 hard boiled eggs quartered
- 24 pitted kalamata olives (we can never find Niçoise olives!)
- 4 tsp non-pareil capers
- 4 basil leaves cut in chiffonade (very thin strips)
- 2 tbsp chopped fresh flat-leaf parsley
- 8 anchovy filets
- 2 tbsp lemon juice
- 3 tbsp Extra virgin olive oil
- 1 1/2 tsp Dijon Mustard
- Salt
- Freshly ground pepper
Instructions
- Arrange lettuce leaves on 4 dinner plates.
- Divide the tuna into 4 portions and place on one side of each plate.
- Arrange the green beans, potatoes (halved or quartered), grape tomatoes (halved, if desired), hard-boiled eggs and olives around the tuna, then sprinkle with capers, basil and parsley.
- Top with 2 anchovy filets per salad.
- Whisk together the olive oil, lemon juice, mustard, salt and pepper.
- Drizzle over the salad and serve.
Tried this recipe?Let us know how it was!