Light Niçoise Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/4 teaspoon pepper
- 1/4 cup white wine vinegar
- 1 tablespoon chopped fresh thyme
- 2 teaspoons dijon mustard
- for the salad:
- for the vinaigrette:
- 3/4 cup extra-virgin olive oil
- 1 small shallot minced (about 2 tablespoons)
- 1 pound red-skinned potatoes sliced 1/3 inch thick
- 8 cherry tomatoes halved or quartered
- 4 large eggs boiled and quartered
- 6-7 radishes, trimmed and quartered
- 10-12 ounces haricots verts or thin green beans trimmed
- 1 head boston lettuce leaves separated (romaine leaves would work, i used smallish gems)
- 2 (5 ounce) cans tuna drained
- 1/2 cup niã§oise olives halved (kalamata olives will also work well)
- Carbohydrate 24.4902424406883 g
- Cholesterol 0 mg
- Fat 43.0298445372509 g
- Fiber 5.89308923894886 g
- Protein 4.34213350353846 g
- Saturated Fat 5.93776975694625 g
- Serving Size 1 1 Serving (360g)
- Sodium 195.655649976164 mg
- Sugar 18.5971532017394 g
- Trans Fat 1.37288946704839 g
- Calories 491 calories
Put potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with ¼ cup vinaigrette and let cool.While potatoes are cooking, make the vinaigrette by whisking all vinaigrette ingredients together in a small jar or bowl. I find it easiest to mix up dressings in a small jar and then shake the jar to combine all ingredients. Also, cut tomatoes and toss in a small bowl with salt and pepper. Chop eggs and radishes. Set all aside.Bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the green beans to the boiling water; cook until crisp-tender and bright green, 3 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.Divide lettuce among 4 plates. Arrange the potatoes, tomatoes, eggs, radishes, green beans and tuna on top. Drizzle with dressing and top with the olives.
