NICOISE SALAD

NICOISE SALAD

 

1 lb. baby potatoes

¾ lb. haricot verts (or thin green beans)

2, 5 oz. cans white albacore tuna, packed in water, drained and flaked

½ cup Kalamata or black olives, sliced

2 Tbs. capers

2 Tbs. olive oil

1 head leafy green lettuce (romaine, Boston, or bibb work well)

3 hard boiled eggs, chopped

1 cup grape or cherry tomatoes, cut in half

1 English cucumber, chopped

1 small orange pepper, chopped

1 cup croutons

 

Dressing:

½ cup olive oil

1 cup honey

¼ cup whole grain mustard

¼ cup Dijon mustard

¼ cup rice wine vinegar

1 tsp. fresh ground black pepper

½ tsp. salt

 

Boil the potatoes in salted water until fork tender, about 10 minutes depending on size.  Remove with a slotted spoon and set aside.  Add the haricot verts to the potato water and boil for 1-2 minutes until slightly tender but still crisp. 

 

Combine tuna, olives, capers, and olive oil in a small bowl.

 

On a large platter arrange all of the salad items in rows next to each other (or in a large bowl on top of each other).

 

Combine all of the dressing ingredients in a large jar and shake vigorously until well combined.  Drizzle the dressing over the salad and devour!

 

Serves 4

 

Note – any remaining dressing can be kept in the fridge for up to 2 weeks.

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Salad

Seafood

Gluten-free

© 2018 by PAMELA GELSOMINI, LLC