Salad Nicoise with Crispy Capers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 small red-skinned potatoes, quartered2 cups green beans3 tbsp olive oil1 tbsp capers, drained, rinsed, and patteddry (see Notes)2 tbsp rice-wine vinegar1 tsp Dijon mustard2 heads Bibb lettuce (see Note)1 cup cherry tomatoes, cut into fourthsOne 8-ounce pouch of tuna, packed inwater, drained2 eggs, hard-boiled2 tsp finely diced shallotsPinch black pepper
1. Bring a medium saucepan of water to a boil.
Place the potatoes in boiling water and simmer
until just tender, about 10 minutes. Using a slotted
spoon, remove the potatoes from the water
and set aside to cool. Reserve the water.
2. Prepare a large bowl of ice water. Add the green
beans to the pot of potato water and simmer for 5
minutes. Drain the beans, then immediately place
them in the ice water to stop the cooking process
and keep the beans bright green and crisp.
3. Place the oil in a small saucepan. Have a slotted
spoon and paper towels nearby. Heat the oil until
hot over moderate heat, then add the capers and
fry for 1 minute. Caution: they can pop. Remove
the capers from the oil with the slotted spoon and
place on paper towels to drain and cool. Place the
oil in a small bowl and set it aside to cool.
4. Make the dressing. Put the vinegar and mustard
in a blender. Pulse to combine. Slowly add
the oil from the capers while the motor is running.
5. Tear the lettuce into bite-size pieces, then
place in a large bowl and toss with 2 tablespoons
of the dressing.
6. Divide the lettuce among 4 plates. Top each
salad with one fourth of the tomatoes, beans,
and potatoes; 2 ounces of tuna; and half an
egg. Drizzle the remaining dressing atop the
vegetables, and garnish with shallots, black
pepper, and the crispy capers.
Note: Make sure the capers are very dry before
frying, or they will spatter when added to the hot
oil. Bibb lettuce is also called Boston or butter
lettuce. You could also substitute Romaine.
Place the potatoes in boiling water and simmer
until just tender, about 10 minutes. Using a slotted
spoon, remove the potatoes from the water
and set aside to cool. Reserve the water.
2. Prepare a large bowl of ice water. Add the green
beans to the pot of potato water and simmer for 5
minutes. Drain the beans, then immediately place
them in the ice water to stop the cooking process
and keep the beans bright green and crisp.
3. Place the oil in a small saucepan. Have a slotted
spoon and paper towels nearby. Heat the oil until
hot over moderate heat, then add the capers and
fry for 1 minute. Caution: they can pop. Remove
the capers from the oil with the slotted spoon and
place on paper towels to drain and cool. Place the
oil in a small bowl and set it aside to cool.
4. Make the dressing. Put the vinegar and mustard
in a blender. Pulse to combine. Slowly add
the oil from the capers while the motor is running.
5. Tear the lettuce into bite-size pieces, then
place in a large bowl and toss with 2 tablespoons
of the dressing.
6. Divide the lettuce among 4 plates. Top each
salad with one fourth of the tomatoes, beans,
and potatoes; 2 ounces of tuna; and half an
egg. Drizzle the remaining dressing atop the
vegetables, and garnish with shallots, black
pepper, and the crispy capers.
Note: Make sure the capers are very dry before
frying, or they will spatter when added to the hot
oil. Bibb lettuce is also called Boston or butter
lettuce. You could also substitute Romaine.
Nutritional Info Amount Per Serving
- Calories: 343.9
- Total Fat: 14.1 g
- Cholesterol: 131.3 mg
- Sodium: 163.1 mg
- Total Carbs: 38.8 g
- Dietary Fiber: 7.7 g
- Protein: 19.7 g
Member Reviews
-
CD1286196
I was pleasantly surprised by the flavor combinations in this filling salad. I especially liked the caper-infused dressing. My capers weren't crispy, but I don't think I dried them enough. It didn't travel well, so next time I'll keep the lettuce separate from the other toppings until lunchtime. - 6/24/10