Niçoise Salad
Difficulty: easy
Prep Time: More than 15 Minutes
Total Time: More than 1 hour
4 cups lettuce, chopped (mixture of Boston & iceberg)
1 tomato, cut into eighths
2 hard-boiled eggs, cooled, peeled & sliced
20 green beans, cooked and cooled
1 small red onion, sliced thinly
1/2 cup niçoise olives/kalamata olives (pitted)
1 unpeeled boiled potato, cooled and diced
1 can chunked tuna, drained
1/4 cup capers, drained
Dressing:
1/3 cup lemon juice
3/4 cup extra-virgin olive oil
1 small shallot, minced
1/2 clove garlic, minced
1/2 tsp dried thyme leaves
1 tsp dried basil leaves
1/2 tsp dried oregano leaves
1 1/2 tsp whole grain Dijon
Salt & pepper to taste
1 tomato, cut into eighths
2 hard-boiled eggs, cooled, peeled & sliced
20 green beans, cooked and cooled
1 small red onion, sliced thinly
1/2 cup niçoise olives/kalamata olives (pitted)
1 unpeeled boiled potato, cooled and diced
1 can chunked tuna, drained
1/4 cup capers, drained
Dressing:
1/3 cup lemon juice
3/4 cup extra-virgin olive oil
1 small shallot, minced
1/2 clove garlic, minced
1/2 tsp dried thyme leaves
1 tsp dried basil leaves
1/2 tsp dried oregano leaves
1 1/2 tsp whole grain Dijon
Salt & pepper to taste
Mix dressing ingredients together and whisk well. Set aside to allow the flavours to meld for about 1/2 hour at room temperature. Divide lettuce between two plates. Divide all remaining items between both plates and arrange attractively on top of the lettuce. Whisk dressing and drizzle over salads. Serves 2.
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