Description
My version of the classic French Salad Niçoise is easy to prepare and adapt to your taste. Most of the individual components can be prepared in advance and quickly combined to create a delicious meal. Pair with your favorite wine in the summer while dinning al fresco!
Ingredients
Salad
8 large butter lettuce leaves
6 oz french style green beans
4-6 small white potatoes
2 hard boiled eggs, sliced in half
6 oz can of tuna packed in oil
1/2 cup cherry tomatoes
1/4 cup whole or chopped black or green olives
1/2 cup sliced cucumbers
1/8 cup chopped soft herbs such as cilantro, parsley, dill
fresh ground cracked pepper
Creamy Herb Dressing
1/2 cup whole milk greek yogurt
1 cup chopped soft herbs such as cilantro, parsley, dill, tarragon, mint, chives
1 clove garlic
4 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
- Add 2 cups of ice and water to a medium sized bowl. Set aside.
- Bring a medium sized pot of water to a boil. Add green beans and blanch for 2 minutes. Using tongs, remove green beans and add to bowl with water and ice to stop cooking.
- Bring pot of water back up to a boil and add potatoes. Cook until fork tender, about 12-14 minutes. Remove from water and set aside.
- Add all dressing ingredients to a food processor. Pulse until herbs are finely chopped.
- On a large platter or plate, arrange lettuce then top with green beans, potatoes, eggs, tuna, cherry tomatoes, olives and cucumbers. Drizzle with dressing then top with chopped herbs and fresh ground black pepper. Bon appetite!
- Category: Salad
- Cuisine: French
