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Try Nicoise Salad for a Lavish Lunch
A classic Nicoise salad includes a few anchovy fillets and a sprinkling of fresh tarragon, but as both of these items are less popular in our local grocery stores, I leave the option up to you! If you do include the anchovies; use four fillets, rinse them well, and pat them dry before adding them to your salad. Chop and sprinkle fresh tarragon over the dressed salad for that extra special pop of flavor.
Nicoise Salad Recipe
Ingredients:
For salad:
Bib lettuce leaves
2 cups fresh green beans
2 – 3 small new potatoes – sliced
1 – 9.25 oz. can white tuna in water – drained & flaked
2 roma tomatoes – wedged
2 hard-boiled eggs – sliced
¼ cup green onion – thin sliced
For Nicoise dressing:
¼ cup olive oil
¼ cup white wine vinegar
1 tsp. honey
¼ tsp. dried tarragon – crushed
1 tsp. Dijon mustard
¼ tsp. salt
Pinch of black pepper
Directions:
Wash and trim the green beans by removing the ends. Wash and slice the potatoes.
Boil a small amount of salted water in a large saucepan. Add the green beans and potatoes to the boiling water and cook, covered, for 10 – 15 minutes, or until the veggies are tender. Drain the veggies and chill in the refrigerator for at least two hours.
Meanwhile, make the dressing by combining all of the ingredients in a bowl and whisking to combine. Alternatively, place all of the ingredients into a screw-top jar, cover, and shake vigorously.
Serve your salad by lining your salad plates with the lettuce leaves. Arrange the chilled green beans and potatoes, tuna, tomatoes, and sliced hardboiled egg. Sprinkle each serving with the sliced green onion, then drizzle each salad with dressing.