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Saturday Chefs - Niçoise Salad

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Ingredients
  Albacore tuna 2 Can (20 oz)
  Mixed salad greens 4 Cup (64 tbs)
  Sweet pepper 2 , seeded, thinly sliced (Maestro sweet bell peppers)
  Grape tomatoes 1 Cup (16 tbs), halved (Concerto grape tomatoes)
  Cucumber 1⁄2 , chopped (Fresco seedless cucumber)
  Eggs 4 , hardboiled, halved
  Baby potatoes 1 Cup (16 tbs), boiled, chopped
  Olives 1⁄3 Cup (5.33 tbs) (Nicoise olives)
For dressing
  Shallot 1 , finely chopped (small)
  Dijon mustard 2 Tablespoon
  Red wine vinegar 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Honey 2 Teaspoon
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
Directions

MAKING
1. For dressing, in a small bowl, combine Dijon mustard, shallot, salt, rice wine vinegar, and honey. Mix well.
2. Whisk constantly and gradually pour olive oil in it.
3. For salad, in a small bowl, add tuna and 3 tablespoons of dressing. Toss well.
4. Season it with salt and pepper.
5. Divide salad greens, pepper, tomato, cucumber, potato, egg, and olives into four equal half and lay them on serving platter.
6. Drizzle dressing on top of salad.

SERVING
7. Top each serving platter with tuna mixture and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Taste: 
Savory
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Tuna
Interest: 
Easy, Healthy
Restriction: 
High Fiber, High Protein
Preparation Time: 
20 Minutes
Servings: 
4

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