SALADE NIçOISE

Salade NiçOise image

Provided by Marian Burros

Time 30m

Yield 4 servings

Number Of Ingredients 14

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Ingredients

8 ounces new potatoes, boiled, cut in thin slices
8 ounces haricots verts, steamed and cut in thirds
1 6 1/2-ounce can tuna packed in water, drained, rinsed and finely chopped
24 cherry tomatoes (red and yellow if possible), cut in halves or thirds
12 oil-cured olives, pitted and coarsely chopped
3 tablespoons deeply flavored extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
2 anchovies, minced
1 tablespoon capers, rinsed and drained
Salt and freshly ground black pepper to taste
3 hard-cooked egg whites, chopped
1 hard-cooked egg yolk, crumbled

Steps:

In a serving bowl, combine potatoes, haricots verts, tuna, tomatoes and olives.
In a small bowl, whisk together the oil, vinegars and mustard. Stir in anchovies and capers and season with salt and pepper. Gently mix with salad ingredients and sprinkle chopped eggs on top. Serve.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 10 grams, Carbohydrate 20 grams, Fat 13 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 725 milligrams, Sugar 6 grams, TransFat 0 grams