Classic French Nicoise Salad
For 4 servings
Ingredients
1 pound red-skinned potatoes, cooked, sliced 1/3 inch thick
10 ounces haricots verts or thin green beans, trimmed, cooked al dente
4 large hard-boiled eggs
8 cherry tomatoes, halved or quartered
1 head Boston lettuce, leaves separated
4 large radishes, trimmed and sliced
¼ of a cucumber, peeled and sliced
1 jarred roasted red pepper cut into strips
2 5 1/2-ounce cans of Italian tuna packed in olive oil, drained
1/2 cup Nicoise olives
French baguette, warmed
HERB VINAIGRETTE:
¼ cup red wine vinegar
1 shallot, chopped
1 small garlic clove, minced
2 teaspoons Dijon mustard
¼ teaspoon dried thyme
½ teaspoon salt
½ teaspoon pepper
1 teaspoon honey
8 fresh basil leaves
¼ cup parsley
¾ cup extra-virgin olive oil
Directions
Make the dressing: Whisk the vinegar, shallot, mustard, honey, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
Divide the lettuce among 4 plates. Arrange the potatoes, green beans, radishes, hard-cooked eggs, and tuna on top in an attractive pattern. Add the remaining ingredients and drizzle with the dressing.
Dorothy's New Vintage Kitchen
I love a composed salad! This looks like a salad bar on a plate!
For the Love of Cooking
Seriously, the perfect summer meal.
Anne
Nothing better on hot summer nights! The vinaigrette recipe looks great. I don’t usually put fresh basil in, but I am sure it will be wonderful?
Jovina Coughlin
We were surprised at how delicious the dressing is.
Christina
This looks really good and simple! It’s the middle of winter in New Zealand however I’ve bookmarked it for the summer!
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