Tuna Niçoise Salad
The first time I ate a Niçoise Salad, was in Nice, France. I totally fell in love with this salad, in Europe, in the summer the heat can really get to you, then, most places didn’t have air conditioning so you really appreciate a cold glass of white wine and a cold meal, and this was definite perfect on a hot summer day and very filling…
Ingredients:
Vinaigrette
4 Tbsp Lemon Juice
6 oz Olive Oil
1 ea Shallot Minced
1 tsp Fresh Thyme Chopped
1 Tbsp Fresh Basil Chopped
1 tsp Fresh Oregano Chopped
1 tsp Dijon Mustard
1 tsp Kosher Salt
½ tsp Black Pepper
Salad
16 oz Tuna (good quality, preserved preferable in a glass jar)
6 ea Hard Boiled eggs, peeled and quartered
8 ea Small Red Potatoes, boiled and quartered 2 ea Boston Lettuce, torned with hands not cut with knife
12 ea Cherry Tomatoes, halved
4 oz Red or Yellow Onion, sliced thin
8 oz Green Beans, cooked
¼ C Black Olives, halved
2 Tbsp Capers
Instruction:
1. Whisk all the ingredients for the Vinaigrette. Set aside.
2. Add ¾ of the vinaigrette to the potatoes, tomatoes, onions and green beans
3. Toss Lettuce with the rest of the Vinaigrette and layer on a plate, Lettuce, the potao, onion, tomato and green beans, place tuna pieces and hard boiled eggs on top, garnish with olives and capers
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