How to Make the Perfect Salad Nicoise
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
- 1/2 cup extra virgin olive oil
- 1 tbsp mustard
- juice of 1 large lemon
- 3 tbsp fresh dill chopped
- 1 tbsp yellow mustard seeds
- 2 tbsp capers
- salt and fresh cracked black pepper to taste
- 1 small head of crisp lettuce your choice, rinsed, dried, and chopped
- 3 tbsp fresh tarragon leaves
- 1 cup white beans either navy or cannellini, drained and rinsed
- 1 persian cucumber thinly sliced
- handful baby carrots raw
- 1 cup baby purple potatoes cooked and halved
- 1 cup yellow cherry tomatoes halved
- about 6 baby radishes
- handful green beans preferably french, lightly steamed
- 2-3 hard cooked eggs halved
- 1/3 cup bird beak peppers
- 1/3 cup black olives your choice, i used oil cured
- 1-2 cans genova albacore tuna in olive oil
- Carbohydrate 41.7029765596608 g
- Cholesterol 0 mg
- Fat 15.9557875114681 g
- Fiber 10.1850108438647 g
- Protein 16.2650696866432 g
- Saturated Fat 2.30132631390691 g
- Serving Size 1 1 Serving (112g)
- Sodium 283.853484511393 mg
- Sugar 31.5179657157961 g
- Trans Fat 0.684086515898194 g
- Calories 358 calories
Whisk together the dressing ingredients and season with salt and pepper to taste. Add more lemon juice if you like. Put the lettuce in a wide shallow salad bowl or platter and arrange the tarragon leaves over the lettuce. Toss the beans with a little of the dressing, and some of the fresh dill. Pile the beans into a heap on the edge of the salad, leaving the center free for the tuna. Arrange the cucumber slices and carrots in little piles next to the beans. Toss the potatoes with a little of the dressing and dill, and add them to the salad. Arrange the tomatoes, radishes, green beans, eggs, peppers, and olives in a similar manner all around the edge of the platter. Put the tuna in the center of the salad and top with the capers. Scatter the fresh dill over all. Drizzle with the dressing just before serving. Add salt and pepper to taste.
