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Niçoise Salad

Dana Reinhardt
Prep time5 minutes
Cook time0 minutes
DifficultySimple
Serves4
Average: 4 (6 votes)Your rating: None
 
  • 2 cans Albacore tuna
  • 4 cups mixed salad greens 
  • Maestro™ Sweet Bell Peppers, seeded and sliced
  • 1 cup Concerto™ Grape Tomatoes, halved
  • ½ Fresco™ Seedless Cucumber, chopped
  • 4 eggs, hard-boiled and halved
  • 1 cup baby potatoes, boiled and chopped
  • 1/3 cup Niçoise olives

Dressing

  • 1 small shallot, finely chopped
  • 2 Tbsp. Dijon mustard
  • 3 Tbsp. red wine vinegar
  • ½ tsp. salt
  • 2 tsp. honey
  • ½ cup extra virgin olive oil

Instructions:

  1. To make the dressing, whisk Dijon mustard, shallot, salt, honey and red wine vinegar together in a small bowl. Slowly whisk in the olive oil.
  2. In a small bowl, toss tuna with 3 Tbsp. of the dressing and season with salt and pepper. 
  3. Divide salad greens, peppers, tomatoes, cucumbers, potatoes, eggs and olives among four plates and drizzle with the dressing.
  4. Top with the tuna mixture and serve.

 

 

 

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avocado (11), balsamic vinegar (11), basil (19), butter (26), butter lettuce (9), canola oil (27), chicken stock (17), chili flakes (9), cilantro (31), cucumber (28), cumin (8), eggplant (23), eggs (27), flour (12), garlic (58), ginger (15), green onion (12), honey (17), lemon juice (16), lemons (13), lime (12), mayonnaise (13), mint (13), olive oil (74), onion (14), oregano (9), Parmesan cheese (11), parsley (22), peppers (80), red onions (13), red wine vinegar (13), rice vinegar (9), shallot (23), thyme (13), tomatoes (95)

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