Salade Niçoise (French Tuna & Vegetable Salad)

Ingredients

• 4 cups mixed salad greens or romaine lettuce
• 6 oz canned tuna in water, drained
• 2 whole large eggs
• 1 cup cherry tomatoes, halved
• ½ whole cucumber, diced
• ½ whole red bell pepper, diced
• ¼ cup Kalamata olives, pitted
• 4 whole anchovy fillets
• 6 oz red potatoes, boiled and cubed
• ½ cup green beans, blanched
• 1 tsp Dijon mustard
• 2 tbsp red wine vinegar
• 5 tbsp extra virgin olive oil
• 1 whole garlic clove, minced
• ¼ tsp salt
• ⅛ tsp black pepper

Instructions

1. 1

   Bring a small pot of salted water to a boil. Gently place eggs in the water and boil for 10 minutes until hard-boiled. Transfer to an ice bath, then peel and halve.

2. 2

   If using fresh potatoes, cut them into small cubes and boil in salted water for 8-10 minutes until tender but still firm. Drain and set aside.

3. 3

   If using fresh green beans, trim and blanch in boiling salted water for 3-4 minutes until tender-crisp. Drain and cool.

4. 4

   Wash and dry the lettuce. Dice the cucumber, bell pepper, and halve the cherry tomatoes.

5. 5

   In a small bowl, whisk together mustard, red wine vinegar, minced garlic, salt, and pepper. Slowly whisk in olive oil until emulsified.

6. 6

   Place lettuce in a large serving bowl or on individual plates. Arrange tuna, eggs, tomatoes, cucumber, bell pepper, potatoes, and green beans over the greens.

7. 7

   Scatter olives and anchovy fillets over the salad. Drizzle with vinaigrette and serve immediately.

Tools you’ll need

• small pot
• large serving bowl or salad plates
• small mixing bowl
• whisk
• cutting board
• chef's knife
• ice bath or bowl with ice water

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