Light Niçoise Salad
Amount Per Serving
Calories from Fat 68
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
This salad is healthy and light, but has plenty of soul and has become my new favorite salad. The Niçoise Salad has truly become a regular in this household!
For the vinaigrette:
white wine vinegar
minced (about 2 tablespoons)
chopped fresh thyme
extra-virgin olive oil
For the salad:
sliced 1/3 inch thick
halved or quartered
boiled and quartered
trimmed and quartered
haricots verts or thin green beans
head Boston lettuce
leaves separated (romaine leaves would work, I used smallish gems)
5 ounce cans tuna, drained
halved (Kalamata olives will also work well)
Put potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with 1/4 cup vinaigrette and let cool.
While potatoes are cooking, make the vinaigrette by whisking all vinaigrette ingredients together in a small jar or bowl. I find it easiest to mix up dressings in a small jar and then shake the jar to combine all ingredients. Also, cut tomatoes and toss in a small bowl with salt and pepper. Chop eggs and radishes. Set all aside.
Bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the green beans to the boiling water; cook until crisp-tender and bright green, 3 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
Divide lettuce among 4 plates. Arrange the potatoes, tomatoes, eggs, radishes, green beans and tuna on top. Drizzle with dressing and top with the olives.
Inspired by Julia Child and The Food Network Magazine.
Nutritional information does not include the vinaigrette because calculations will be highly variable depending on the amount used. My family did not use all of the vinaigrette for 4 salads.