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Salade Niçoise

Active Time: 35-40 minutes / Cook Time: 30 minutes / Total Time: 40-45 minutes

Serves 2, with leftovers for lunch

 

Salade Nicoise.JPG

Ingredients:

  • 4 eggs*
  • 4 medium red potatoes
  • 1 lb. green beans, stem ends trimmed
  • 6 cups salad greens
  • 1 small shallot, thinly sliced into rings
  • 4 radishes, thinly sliced
  • 16 cherry tomatoes, halved if desired
  • 12 oz. tuna packed in oil
  • 2 garlic cloves, minced
  • 1 teaspoon Dijon mustard
  • 3 tablespoons red wine vinegar
  • juice of 1/2 a lemon
  • 2 tablespoons fresh flat-leaf parsley, roughly chopped
  • 2 tablespoons fresh tarragon, roughly chopped
  • pinch each fine sea salt and ground black pepper
  • 1/2 cup extra virgin olive oil

Directions:

  1. Add eggs to a small saucepan and cover with cold water. Bring to a boil, cover, and remove from the heat. Let stand 10 minutes. Drain, run under cold water until cool enough to handle, peel, and set aside.
  2. Add potatoes to a medium saucepan and cover with cold water. Bring to a boil, reduce heat to medium low, and cook until potatoes are almost tender, 12-15 minutes. Add the green beans and cook 2-3 minutes, or until potatoes are easily pierced with a fork and green beans are crisp-tender. Drain, run under cold water to stop the cooking, and set aside.
  3. In a food processor, combine garlic through black pepper and pulse to combine. With the processor running, stream in the oil and let the processor run until the dressing is emulsified.
  4. You will build the dinner and lunch salads at the same time: using two plates and two lunch containers, add a bed of greens. Divide evenly and scatter shallots over the greens, and then make small, separate mounds or stripes of radishes, green beans, tomatoes, and tuna on each salad, dividing ingredients evenly among servings.
  5. Halve the potatoes and eggs, and place one potato (two halves) and one egg (two halves) on each salad. Drizzle the dinner salads with vinaigrette and enjoy. Pack the vinaigrette separately for lunches, so the salads do not get soggy.

*While the eggs, potatoes, and green beans are boiling, you can be moving ahead with the other components of the recipe. This will save you time overall.