Simple Niçoise Salad
An arranged salad is so simple and yet returns an amazing eye appeal. The combination of ingredients plus a drizzle of savory dressing and you’ll appeal to all the senses.
Serves: 6
Prep time: 35 min | Cook time: 15 min
Ingredients:
- 1½ lbs. (750g) red or white nugget potatoes
- ½ lb. (250g) wax or green beans, or a combination, trimmed
- Curly leaf lettuce, washed and drained
- 10 oz. (284 mL) can Money’s Mushrooms, Whole, drained
- ½ small red onion, thinly sliced
- 2 cups (500 mL) red or yellow cherry tomatoes, or a combination, halved
- 2 hard-cooked eggs, peeled and quartered
170g can solid white tuna, drained - 1 cup (250 mL) Niçoise olives*
- Minced fresh parsley
*If Niçoise olives are difficult to find, you can substitute with pimento stuffed olives, if you wish.
Instructions:
- To make dressing, combine red wine vinegar, Dijon mustard, anchovy paste, and seasonings in a bowl. Whisk until blended. Then whisk in oil in a slow steady stream until it is emulsified. Set aside.
- Thickly slice unpeeled potatoes and place in a large saucepan. Add cold water to cover and bring to a boil. Cover, reduce heat and simmer for 10 to 12 minutes or until potato slices are still firm but cooked through. Remove with a slotted spoon to a bowl. Cool slightly.
- In the same pan of boiling water, cook beans for 5 to 7 minutes or until tender-crisp. Drain and cool in cold water to stop the cooking. Drain well and blot dry with paper towels.
- Line the edge of a large serving platter with curly leaf lettuce. Attractively arrange sliced potatoes, green beans, and mushrooms on top.
- Separate onion into rings and arrange on top along with tomatoes and wedges of egg.
- Break tuna into chunks and add to the top of the salad along with olives.
- Drizzle salad with dressing and sprinkle with minced parsley.Serve with crusty bread on the side.
Nutritional Information:
- Calories: 338, Protein: 14 g, Total Fat: 19 g, Saturated Fat: 3 g, Cholesterol: 84 mg, Carbohydrates: 32 g, Fiber: 6 g, Sodium: 706 mg
