Master the famous Nicoise salad with this easy to make recipe.
Ingredients :
4 large eggs
6 ounces green beans trimmed
8 ounces baby potatoes halved
1 cup grape tomatoes halved, or cucumbers
2 tablespoons capers
½ cup mixed olives
1 can oil-packed tuna 6 ounces
4 cups romaine lettuce washed and dried
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
¼ teaspoon garlic powder
⅓ cup olive oil
salt and pepper to taste
Directions :
Fill a small bowl and a large bowl with ice water.
Place eggs in a medium saucepan and cover with water. Bring to a boil and once boiling, cover with a lid. Remove from the heat and let sit 10-12 minutes. Remove eggs and place them in the small bowl of ice water. Set aside.
While eggs are simmering, bring a large pot of salted water to a boil. Add halved potatoes and boil 10 minutes. Add green beans to the boiling water and cook for an additional 3-5 minutes or until potatoes are fork tender and beans are tender crisp. Drain and place in the large bowl of ice water.
Drain the potatoes, toss with a little bit of olive oil, and season with salt and pepper.
Place all dressing ingredients except oil in a small bowl. Whisk while very slowly drizzling in the olive oil. Once all of the oil has been added, season with salt & pepper to taste.
Arrange lettuce, potatoes, and beans on a serving platter.
Peel eggs under cold water. Cut in half and add to the plate. Add tomatoes and olives.
Lightly drain the tuna and gently break apart with a fork. Place on top of the salad.
Drizzle dressing overtop and garnish with capers and fresh parsley if desired.
