Simple Nicoise Salad
Introduction
Perfect for a summer lunch or a light supper, this iconic salad from the South of France is as hearty as it is simple to prepare.
Ingredients
2 cups fresh or frozen green beans
2 tbsp red-wine vinegar
1 tsp Dijon mustard
3 tbsp olive oil
2 heads Romaine or Bibb lettuce, chopped
4 small red-skinned potatoes, quartered and steamed or roasted
2 cups cucumber slices
1 cup cherry tomatoes, cut into fourths
1 8-ounce pouch of tuna, packed in water, drained
4 eggs, hard-boiled
2 tsp diced shallots
16 black olives
Pinch black pepper
2 tbsp red-wine vinegar
1 tsp Dijon mustard
3 tbsp olive oil
2 heads Romaine or Bibb lettuce, chopped
4 small red-skinned potatoes, quartered and steamed or roasted
2 cups cucumber slices
1 cup cherry tomatoes, cut into fourths
1 8-ounce pouch of tuna, packed in water, drained
4 eggs, hard-boiled
2 tsp diced shallots
16 black olives
Pinch black pepper
Directions
Steam the green beans, then rinse with cool water to stop the cooking.
Whisk together the vinegar and mustard in a small bowl or shake in a jar with a tight-fitting lid. Add the oil and whisk or shake until combined.
Place the lettuce in a large bowl and toss with 2 tablespoons of the dressing.
Divide the lettuce among 4 plates. Top each salad with one fourth of the cucumbers, tomatoes, beans,
and potatoes; 2 ounces of tuna; and an
egg. Drizzle the remaining dressing atop the
vegetables, and garnish with shallots, olives and black
pepper.
Whisk together the vinegar and mustard in a small bowl or shake in a jar with a tight-fitting lid. Add the oil and whisk or shake until combined.
Place the lettuce in a large bowl and toss with 2 tablespoons of the dressing.
Divide the lettuce among 4 plates. Top each salad with one fourth of the cucumbers, tomatoes, beans,
and potatoes; 2 ounces of tuna; and an
egg. Drizzle the remaining dressing atop the
vegetables, and garnish with shallots, olives and black
pepper.
Number of Servings: 4
