Chopped Nicoise Salad
Servings
2Serving size
about 3 cupsThis recipe can easily be multiplied. Once tossed together, this recipe does not make good leftovers. You could, however, refrigerate the ingredients the night before and put the salad together at the last minute.
Ingredients
| 1 quart Water |
| 2 large Egg(s) |
| 3 quart Water |
| 12 ounces Red potatoes (peeled and cut into small dice) |
| 8 ounces Green beans |
| 2 Tbsp. Olive oil |
| 1/2 lemon yields Lemon juice |
| 2 tsp.. Honey |
| 2 tsp. Coarse ground mustard |
| 1 tsp. Fresh thyme |
| 1 clove Garlic, raw (minced) |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 12 cherry Grape or cherry tomatoes (halved) |
| 10 large black olives (cut into slivers) |
| 12 leaf outer Romaine lettuce (thinly sliced crosswise) |
| 2 Tbsp., drained Capers (drained) |
| 1 can Canned no-salt added tuna fish in water (drained) |
Instructions
Place the water in a large stock pot over high heat.
Add the diced potatoes and add to the stock pot. Bring to a boil, then reduce heat until the water is simmering. Cook for about 10 minutes.
Remove the potatoes from the hot water (leave the water in the pot) and plunge them into ice water. Let cool, remove from the ice water, then place the potatoes in the refrigerator.
Add the green beans to the water in the pot and cook for about 5 - 7 minutes. Remove and plunge into ice water. Remove and place the green beans in the refrigerator .
Place the olive oil, lemon juice, honey, mustard, thyme, garlic, salt and pepper in a large bowl. Whisk until smooth. Place in the freezer for about 5 minutes to chill.
Remove the vinaigrette from the freezer and whisk. Add the tomatoes, olives, romaine and capers and toss well.
Coarsely chop the eggs and add them to the bowl.
Slice the green beans into 1 inch lengths and add them to the bowl along with the potatoes.
Add the tuna and toss until the salad is blended. Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I love Salade Nicoise. It is, and has been, one of my all time favorite dishes. I was inspired to this salad by a recent chopped salad that I had at a restaurant. It seems complicated because you have to take the time to cook the eggs, potatoes and green beans, but the total hands on time is only about 20 minutes. It is worth every one of those minutes.