The proportions of this salad as written are baffling to me so I’m going to be amending it on stream.
Nicoise Salad
Ingredients
- For the Lemon Vinaigrette
⅓ cup extra virgin olive oil
¼ cup lemon juice
1 tablespoon minced shallot
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
- For the Nicoise Salad
2 cups petite white or red potatoes
6 ounces fresh green beans , stems trimmed
3 ounces white tuna in olive oil , drained
5 ounces kalamata olives , about 1 cup, drained
½ cup thinly sliced red onion
4 ounces capers , about ⅓ heaping cup, drained
8 ounces cherry tomatoes , about 1 ½ cups, sliced in half
4 hard-boiled eggs , halved or quartered
Directions
- First, make the vinaigrette by adding all of the ingredients to a jar fitted with a lid, close tightly, shake well, and set aside.
- Add the potatoes to a medium pot and fill with enough water to cover the potatoes by 1 inch then bring to a boil. Add 1-2 teaspoons of kosher salt, reduce to a rolling simmer, and cook until tender so the potatoes can be pierced with a fork or skewer (about 15 minutes). Use a spider or strainer to transfer the potatoes from the pot, reserving the hot water. Cut the potatoes in half and place in a bowl then while still warm, drizzle with 2-3 tablespoons of the vinaigrette dressing and set aside to cool.
- Add the green beans to the pot of hot water and simmer for 1 minute or until the green beans turn bright green. Drain the water and set the beans aside to cool.
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- On a large platter, arrange the tuna, potatoes, green beans, halved tomatoes, boiled eggs, olives, red onion, capers, and hard-boiled eggs. Season with kosher salt and freshly ground black pepper and drizzle the salad with the vinaigrette or serve it on the side.
Notes
- recipe adapted from Foodie Crush