How to Make the Perfect Niçoise Salad ~ this healthy main course tuna salad is one of the best ever invented... it's colorful, protein packed, and so satisfying ~ the French just have a flair for putting together simple but powerful flavors.
Course: lunch, Main Course
1small head of crisp lettuceyour choice, rinsed, dried, and chopped
3Tbspfresh tarragon leaves
1cupwhite beanseither navy or cannellini, drained and rinsed
1Persian cucumberthinly sliced
handful baby carrotsraw
1cupbaby purple potatoescooked and halved
1cupyellow cherry tomatoeshalved
about 6 baby radishes
handful green beanspreferably French, lightly steamed
2-3hard cooked eggshalved
1/3cupBird Beak peppers
1/3cupblack olivesyour choice, I used oil cured
1-2cans Genova Albacore Tuna in olive oil
1/2cupextra virgin olive oil
juice of 1 large lemon
1Tbspyellow mustard seeds
salt and fresh cracked black pepper to taste
Whisk together the dressing ingredients and season with salt and pepper to taste. Add more lemon juice if you like.
Put the lettuce in a wide shallow salad bowl or platter and arrange the tarragon leaves over the lettuce.
Toss the beans with a little of the dressing, and some of the fresh dill. Pile the beans into a heap on the edge of the salad, leaving the center free for the tuna.
Arrange the cucumber slices and carrots in little piles next to the beans.
Toss the potatoes with a little of the dressing and dill, and add them to the salad. Arrange the tomatoes, radishes, green beans, eggs, peppers, and olives in a similar manner all around the edge of the platter.
Put the tuna in the center of the salad and top with the capers. Scatter the fresh dill over all.
Drizzle with the dressing just before serving. Add salt and pepper to taste.
https://theviewfromgreatisland.com/how-to-make-the-perfect-nicoise-salad-recipe/ February 6, 2017