Salade NiçOise
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces new potatoes, boiled, cut in thin slices
- 8ounces haricots verts, steamed and cut in thirds
- 16½-ounce can tuna packed in water, drained, rinsed and finely chopped
- 24cherry tomatoes (red and yellow if possible), cut in halves or thirds
- 12oil-cured olives, pitted and coarsely chopped
- 3tablespoons deeply flavored extra virgin olive oil
- 2tablespoons balsamic vinegar
- 1tablespoon red wine vinegar
- 2teaspoons Dijon mustard
- 2anchovies, minced
- 1tablespoon capers, rinsed and drained
- Salt and freshly ground black pepper to taste
- 3hard-cooked egg whites, chopped
- 1hard-cooked egg yolk, crumbled
Nutritional analysis per serving (4 servings)
257 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 16 grams protein; 753 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a serving bowl, combine potatoes, haricots verts, tuna, tomatoes and olives.
- Step 2
In a small bowl, whisk together the oil, vinegars and mustard. Stir in anchovies and capers and season with salt and pepper. Gently mix with salad ingredients and sprinkle chopped eggs on top. Serve.
- Can be made with fresh grilled tuna.
Private Notes
Comments
Just lovely. The proportions are about right, and the dressing enhances without overpowering. I confess I made a few tweaks, though. I had no balsamic vinegar, and I used only half the amount of wine vinegar, and still found it acidic enough. I used anchovy paste instead of whole anchovies (1/2 teaspoon of paste per anchovy); tuna in oil rather than water; and a little minced garlic. Don't omit freshly ground black pepper. Simple and delicious.