NIçOISE SALAD RECIPE BY TASTY

Niçoise Salad Recipe by Tasty image

Provided by Betsy Carter

Categories Lunch

Time 35m

Yield 2 servings

Number Of Ingredients 15

3 large eggs
kosher salt, to taste
12 oz new potato
6 oz green beans
½ head boston lettuce, leaves separated
⅓ english cucumber, thinly sliced
½ cup kalamata olive, pitted
1 can olive oil-packed tuna, flaked
½ cup radish, trimmed and halved
2 cloves garlic, minced
2 teaspoons dijon mustard
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoons champagne vinegar
3 tablespoons olive oil

Steps:

Make the salad: Prepare an ice bath by filling a large bowl with ice and cold water. Set aside.
Fill a small pot with water and bring to a boil over high heat. Reduce the heat to low and carefully submerge the eggs in the water. Cook for 7 minutes, then transfer to the ice bath. Let the eggs cool for 5 minutes, then peel. Slice the eggs in half lengthwise.
Add the potatoes to a medium pot and cover with cold water. Add a large pinch of salt. Bring the water to a boil and cook until the potatoes are fork-tender, about 15 minutes. Drain the potatoes in a colander. Cut the potatoes in half.
Fill a medium pot with water and a large pinch of salt. Once the water begins to boil, add the green beans and cook until bright green and just fork-tender, about 3 minutes. Drain the beans in a colander and rinse with cold water.
Make the vinaigrette: In a small bowl or glass measuring cup, whisk together the garlic, mustard, salt, pepper, and vinegar. Add the olive oil and whisk until smooth.
Lay the Boston lettuce leaves on a serving platter. Arrange the potatoes, cucumber, eggs, olives, tuna, green beans, and radishes on top.
Drizzle the vinaigrette over the salad and serve immediately.
Enjoy!

Nutrition Facts : Calories 675 calories, Carbohydrate 50 grams, Fat 36 grams, Fiber 9 grams, Protein 39 grams, Sugar 7 grams