
Salade Nicoise

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This almost ubiquitous salad has been upgraded in recent years by the addition of fresh tuna in place of the traditional canned. Either tuna is actually fine; each creates a different effect. You dont even need to use tuna. Other firm-fleshed fish are also good. Aficionados of salade nicoise are dogmatic about such things as green beans, potatoes, tomatoes, and eggs some pro, some con. This version contains all of them, but if you leave out one or two, the salad will still be good. Slender French green beans, known as haricots verts, are lovely in this salad, but if you cant find them, you can quarter regular green beans lengthwise to achieve a similar profile.
ingredients
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serves: 6
4 large handfuls of assorted lettuces (such as Boston, Bibb, arugula, or frisée, washed and spun dry, or 10 ounces prewashed assorted greens such as mesclun mix)
1 (about 1/2 pound) waxy potato
1 clove garlic (minced and then crushed with the flat side of the knife)
2 tablespoons red or white wine vinegar
pinch of salt
2/3 cup extra virgin olive oil
1/2 pound green beans (preferably haricots verts, ends trimmed)
2 tomatoes
12 ounces imported Italian tuna (packed in olive oil, drained, or one 3/4-pound fresh tuna steak, grilled or sautéed rare, sliced)
1 red or yellow bell pepper (charred, peeled, and seeded and then cut lengthwise into 1/4-inch wide strips)
3 eggs (hard-boiled, peeled, and each cut into 4 wedges)
8 anchovy fillets (or more to taste, well drained and cut in half crosswise)
1/2 cup Nicoise olives (or other Mediterranean-style brine-cured black olives, drained)
Servings Per Recipe: 6
Amount per Serving
Calories: 432
- Total Fat: 32.6 g
- Saturated Fat: 5.2 g
- Trans Fat: 0 g
- Cholesterol: 96 mg
- Sodium: 383.1 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 3.9 g
- Sugars: 3.6 g
- Protein: 23.4 g
preparation

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