Salad Nicoise
Recipe from
Better Homes and Gardens
Cook and chill the beans and potatoes for this French-inspired salad a day before serving. A great make ahead recipe.
Servings:
Makes 4 main-dish servings.
Prep Time:
35 mins
Total Time:
2 hrs 35 mins
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Ingredients
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8 ouncesfresh green beans (2 cups)see savings
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12 ouncestiny new potatoes, scrubbed and sliced (2 medium)see savings
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1 recipeNicoise Dressing or 1/2 cup bottled balsamic vinaigrette salad dressingsee savings
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Boston or Bibb lettuce leavessee savings
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11/2 cupsflaked cooked tuna or salmon (8 ounces) or one 9-1/4-ounce can chunk white tuna (water-pack), drained and broken into chunkssee savings
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2 mediumtomatoes, cut into wedgessee savings
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2Hard-Cooked Eggs, slicedsee savings
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1/2 cuppitted ripe olives (optional)see savings
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1/4 cupthinly sliced green onions (2)see savings
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4anchovy fillets, drained, rinsed, and patted dry (optional)see savings
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Fresh tarragon (optional)see savings
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Directions
1.
Wash green beans; remove ends and strings. In a large saucepan cook green beans and potatoes, covered, in a small amount of lightly salted boiling water for 10 to 15 minutes or just until tender. Drain; place vegetables in a medium bowl. Cover and chill for 2 to 24 hours.
2.
Prepare Nicoise Dressing. To serve, line 4 salad plates with lettuce leaves. Arrange chilled vegetables, tuna, tomatoes, eggs, and olives (if desired) on the lettuce-lined plates. Sprinkle each serving with green onions. If desired, top each salad with an anchovy fillet and garnish with tarragon. Shake dressing; drizzle over each salad. Makes 4 main-dish servings.
3.
Nicoise Dressing: In a screw-top jar combine 1/4 cup olive or salad oil; 1/4 cup white wine vinegar or white vinegar; 1 teaspoon honey; 1 teaspoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed; 1 teaspoon Dijon-syle mustard; 1/4 teaspoon salt; and dash black pepper. Cover and shake well. Makes about 1/2 cup.
Nutrition information
Per serving: Calories 348, Total Fat 17 g, Saturated Fat 3 g, Monounsaturated Fat 11 g, Polyunsaturated Fat 2 g, Cholesterol 139 mg, Sodium 228 mg, Carbohydrate 24 g, Total Sugar 5 g, Fiber 4 g, Protein 24 g. Daily Values: Vitamin A 0%, Vitamin C 56%, Calcium 8%, Iron 17%. Exchanges: Vegetable 2, Starch 1, Lean Meat 2.5, Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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