Quick Niçoise Salad
Salad Niçoise (pronounced nee-suahz) is essentially a French composed salad, much like our American Cobb salad, but with tuna, green beans, and potatoes, instead of chicken, bacon, and avocado.
Ingredients
- 13-ounces French green beans, trimmed
- 3 anchovy fillets, finely chopped or 1 tbsp. anchovy paste
- 1 shallot, finely chopped
- ⅓ cup olive oil
- 2 tbsp. fresh tarragon, chopped
- 2 tbsp. of white wine vinegar
- 1 tsp. Dijon mustard
- 4 to 6 cups baby kale leaves or arugula
- 2 cups cherry tomatoes, halved
- 4 hard-boiled eggs, cut into quarters
- 3 cans chunk light tuna, drained
- ¼ cup black olives, chopped
- 2 tbsp. capers, drained and rinsed
- 1 cup beetroots, peeled and cooked, optional
Instructions
- In a large heatproof bowl, place the green beans and cover with boiling water.
- Cover bowl and let stand 10 minutes or until beans are tender.
- Drain them and plunge into a pre-prepared bowl of ice water to cool them; drain again and pat dry.
- Meanwhile, in another large bowl, using a whisk, combine the anchovies, shallot, oil, tarragon, vinegar and mustard.
- Reserve 1/4 cup of the dressing; set aside.
- To the large bowl of dressing, add the green beans, kale and cherry tomatoes; tossing gently to evenly coat.
- Divide the salad among plates.
- Top with eggs, tuna, olives and capers.
- Drizzle with reserved vinaigrette.