|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 44g||56%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 6g||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The Niçoise salad is an elegant, composed salad featuring tuna, potatoes, hard boiled egg, olives, and green beans.
Anchovies are another key component, but I know not everyone feels the same way about them. As such, I've included the anchovies in the dressing where they won't be visible, but you'll still get their flavor.
You could, of course, serve whole anchovy fillets atop the salad, as is traditionally done, or leave them out altogether if you must.
- For the Salad:
- 1/2 pound white potatoes (scrubbed)
- 1/4 pound fresh green beans (trimmed)
- 4 cups salad greens (either baby greens or larger greens torn into bite-sized pieces)
- 1 large (12-oz.) can tuna (drained)
- 4 hard boiled eggs (peeled and quartered)
- 2/3 cup brine-cured pitted black olives (e.g. Kalamata)
- 10 to 12 cherry tomatoes, cut in half
- For the Dressing:
- 1/2 cup extra virgin olive oil
- 1/4 cup aged red wine vinegar
- 1 tablespoon Dijon mustard
- 2 cloves fresh garlic (peeled)
- 3-4 anchovy fillets
- Kosher salt to taste
- Freshly ground pepper to taste
Gather the ingredients.
Bring a pot of salted water to boil. Boil the potatoes for about 4 minutes.
Remove with a slotted spoon, drain, then slice them in half. (Leave the water in the pot, though; you'll use it for blanching the green beans in a few moments.)
Heat a skillet over medium-high heat, with a bit of olive oil until it's quite hot, then place the sliced potatoes in the pan, cut side down.
Sear for a minute or two until the potatoes are lightly browned, then remove them from the pan and transfer to a bowl. Toss with Kosher salt and set aside.
Bring the water back to a boil, and add the green beans. Blanch for two minutes.
Remove with tongs to a bowl of ice water to shock them and keep them from cooking further. Drain and dry them with paper towels and set aside.
Combine the oil, vinegar, mustard, garlic, anchovies and chopped chives in a blender or food processor. Process until smooth. Season to taste with Kosher salt and freshly ground black pepper. (The anchovies are salty, so you might not need much additional salt.)
Place the salad greens in a bowl. Drizzle two tablespoons of the dressing and toss to coat. Arrange the greens on four serving plates or one large platter. Distribute the potato halves equally, with the browned sides facing up.
Toss the green beans, olives, and tomatoes with enough additional dressing to lightly coat them, and arrange them on the salad.
Divide the tuna and place it in the center of plates. Arrange the hard-boiled egg quarters, then garnish with the fresh parsley and serve.
Note: Instead of the vinaigrette, you could serve a Niçoise salad with garlic aioli.