nicoisesaladtitle
nicoisesalad1
nicoisesalad2

It’s starting to feel a lot like summer. Which means short shorts and bathing suits. Which also means salads. So here’s one that will keep you feeling full and satisfied. 

Niçoise Salad

Prep time: 45 minutes
Cook time: 15 minutes
Total time: 1 hour
Yield: 6 servings

INGREDIENTS

For Salad:

  • 1 head lettuce of your choice, torn into bite sized pieces (I would suggest using bib or leaf lettuce)
  •  2 cans of tuna packed in oil, drained
  • 4 eggs, hard boiled, peeled and halved
  • 1lb new potatoes
  • 1 tbsp olive oil
  • 10oz green beans, trimmed
  • 3 baby cucumbers, cut into thin rounds (or ¾ of a large English cucumber)
  • ¼ cup thinly sliced red onion
  • ¼ cup caper berries (or 2 tablespoons of capers)
  • ¼ cup niçoise olives (or mixed olives)
  • Handful of fresh basil leaves, torn
  • Salt and pepper to taste

For the Dressing:

  • 2 cloves garlic, minced
  • ¼ cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 tsp grainy mustard
  • 1 tbsp chopped fresh tarragon
  • 1 tbsp chopped fresh basil
  • Salt and pepper to taste

DIRECTIONS
Place the potatoes in a large pot of salted water and bring to a boil. Cook until fork tender (approximately 8-10 minutes). Drain and place in a bowl. Dress the potatoes while still hot with olive oil and salt and pepper and then let cool. At the same time bring a smaller pot of salted water to a boil. Fill a medium sized bowl with water and ice and set aside. Blanch the green beans for 2 minutes or until bright green, drain and transfer the beans to the ice-cold water to stop them from over cooking. Drain, pat dry, and set aside.

Whisk together all ingredients for the dressing and place in the refrigerator until ready to use.

To assemble the salad, arrange all ingredients “for the salad” separately on a large platter. Shake the dressing well and pour evenly over top and garnish with salt and pepper.