Food

Salade Niçoise - 2

Eggs · Fish · French · Lunch · Salad

Salade Niçoise - 2
Cook 30 minutes
Serves 4

Ingredients

FOR THE FRENCH VINAIGRETTE

  • 1 cup canola oil
  • 1/4 cup distilled white vinegar
  • 1/4 cup apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 clove garlic, smashed
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon lemon-pepper spice mix (see Recipe Note)
  • Kosher salt
  • Freshly ground black pepper

FOR THE SALAD

  • 1 pound fingerling potatoes

Kosher salt

  • 8 ounces green beans or haricot verts
  • 3 tablespoons unsalted butter, melted, divided
  • 3 (4.5-ounce) cans tuna packed in olive oil, drained
  • 3 cups salad greens
  • 4 large hard-boiled eggs, peeled and sliced
  • 2 medium ripe tomatoes, quartered
  • Pitted Niçoise olives (optional)
  • Freshly ground black pepper

Directions

Key ingredients

Black Pepper · Mustard · Olive Oil · Salt

MAKE THE DRESSING

  1. Place the oil, white vinegar, cider vinegar, Dijon, and garlic in a blender or small food processor and process until the dressing is thick and creamy (emulsified). Add the mustard, lemon-pepper seasoning, and a generous amount of salt and pepper and process briefly to combine. Taste and add more vinegar, lemon-pepper seasoning, and salt as needed.
  2. This dressing will make more than you need for one salad; the remaining vinaigrette can be refrigerated up to 1 week.

MAKE THE SALAD

  1. Place the potatoes in a large saucepan and add enough water to cover the potatoes by a few inches. Add a generous amount of salt and bring to a boil over medium-high heat. Cook and simmer over low heat until the potatoes are tender and can easily be pierced with knife, about 10 minutes. Using a slotted spoon, transfer the potatoes to a medium bowl and set aside to cool.
  2. Return the water to a boil and add the green beans. Cook until bright green and crisp-tender, 3 to 4 minutes. Drain and place in a medium bowl.
  3. Cut the potatoes crosswise into thin rounds and return to the bowl. Add 2 tablespoons of the butter, season with salt and pepper, and toss to combine; set aside. Add the remaining 1 tablespoon of butter to the green beans, season with salt and pepper, and toss to combine. Place the drained tuna in a medium bowl, add a few tablespoons of the vinaigrette, and toss to combine. Taste and add more vinaigrette and season with salt and pepper as needed.
  4. Arrange the salad greens on a serving platter. Arrange the potatoes, green beans, eggs, tomatoes, tuna, and olives if using on the lettuce. Serve with the remaining dressing on the side.

Nutrition

pescatarian tree-nut-free wheat-free soy-free peanut-free shellfish-free low-carb red-meat-free high-fiber gluten-free alcohol-free pork-free Calories 962 Fat 76.9 g (118.3%) Saturated 12.7 g (63.6%) Carbs 30.0 g (10.0%) Fiber 6.0 g (24.1%) Sugars 5.3 g Protein 39.0 g (78.0%) Sodium 511.5 mg (21.3%)