Simple Nicoise Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 398.2
- Total Fat: 18.7 g
- Cholesterol: 211.0 mg
- Sodium: 454.9 mg
- Total Carbs: 39.1 g
- Dietary Fiber: 9.2 g
- Protein: 23.0 g
View full nutritional breakdown of Simple Nicoise Salad calories by ingredient
Submitted by: SPARK_RECIPES
View the original recipe for Salad Nicoise with Crispy Capers
View the original recipe for Salad Nicoise with Crispy Capers
Introduction
Perfect for a summer lunch or a light supper, this iconic salad from the South of France is as hearty as it is simple to prepare. Perfect for a summer lunch or a light supper, this iconic salad from the South of France is as hearty as it is simple to prepare.Number of Servings: 4
Ingredients
-
2 cups fresh or frozen green beans
2 tbsp red-wine vinegar
1 tsp Dijon mustard
3 tbsp olive oil
2 heads Romaine or Bibb lettuce, chopped
4 small red-skinned potatoes, quartered and steamed or roasted
2 cups cucumber slices
1 cup cherry tomatoes, cut into fourths
1 8-ounce pouch of tuna, packed in water, drained
4 eggs, hard-boiled
2 tsp diced shallots
16 black olives
Pinch black pepper
Directions
Steam the green beans, then rinse with cool water to stop the cooking.
Whisk together the vinegar and mustard in a small bowl or shake in a jar with a tight-fitting lid. Add the oil and whisk or shake until combined.
Place the lettuce in a large bowl and toss with 2 tablespoons of the dressing.
Divide the lettuce among 4 plates. Top each salad with one fourth of the cucumbers, tomatoes, beans,
and potatoes; 2 ounces of tuna; and an
egg. Drizzle the remaining dressing atop the
vegetables, and garnish with shallots, olives and black
pepper.
Whisk together the vinegar and mustard in a small bowl or shake in a jar with a tight-fitting lid. Add the oil and whisk or shake until combined.
Place the lettuce in a large bowl and toss with 2 tablespoons of the dressing.
Divide the lettuce among 4 plates. Top each salad with one fourth of the cucumbers, tomatoes, beans,
and potatoes; 2 ounces of tuna; and an
egg. Drizzle the remaining dressing atop the
vegetables, and garnish with shallots, olives and black
pepper.
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