Chopped Salad Niçoise
My Tossed Salad Niçoise with lemony tarragon dressing is a user friendly version of the French classic tuna salad. This main course salad is hearty enough for a dinner on a steamy night.
Servings: 2 servings
Ingredients
dressing
- 1/4 cup extra virgin olive oil
- 2 Tbsp champagne vinegar
- 1 tsp mustard
- 1 clove garlic
- 1 Tbsp lemon juice
- 2-3 Tbsp fresh tarragon leaves, stripped from the stem
- salt to taste
salad
- 2 handfuls of chopped romaine lettuce
- 4 ounces of your favorite canned tuna, I love the kind that is packed in olive oil.
- 2 hard cooked eggs, rough chopped
- several radishes, sliced in half or quartered
- a small baby cucumber, sliced
- a handful of cherry tomatoes
- several small cooked new potatoes or pee wee potatoes, I used white and purple. halve, quarter, or slice them, depending on size.
- a cup of cooked fresh green or green and yellow waxed beans, cut in bite sized pieces
- a handful of pitted olives, sliced or halved if large
- 1 Tbsp capers
- a cup of canned white beans
- salt and fresh cracked black pepper
Instructions
- To make the dressing blend everything in a small food processor to emulsify. Taste to adjust any of the ingredients, and set aside. You can also use an immersion blender.
- Put the salad ingredients in a large shallow bowl and gently toss with the dressing to moisten. Season with salt and pepper to taste.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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