Salad Niçoise (Soy-Free)

Instructions

1. 1Place the about 450 g New potatoes in a large heavy-bottomed pot and cover with cold water. Bring to a boil over high heat and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and let them cool slightly.
2. 2Bring a medium pot of water to a boil. Add the about 450 g French green beans and cook for 3 minutes until they are bright green and tender-crisp. Immediately drain the green beans and rinse them under cold running water to stop the cooking. Drain well.
3. 3While the potatoes and green beans are cooking, prepare the other ingredients. Halve the 1 pint Cherry tomatoes. Quarter the 4 Hard-boiled eggs. Slice the 1/4 Red onion into thin half-moons. Roughly chop the 1/4 cup Fresh basil.
4. 4Once the about 450 g New potatoes have cooled enough to handle, cut them into halves or quarters. Add the sliced potatoes, blanched green beans, halved cherry tomatoes, 1/2 cup Kalamata olives, and sliced red onion to a large bowl.
5. 5In a small bowl, whisk together the 3 tbsp Olive oil, 1 tbsp Red wine vinegar, 1 tsp Dijon mustard, and salt and pepper to taste. This is your dressing.
6. 6Add the about 340 g Canned tuna (drained if packed in water, or use the oil if packed in olive oil) to the large bowl with the vegetables. Pour the prepared dressing over the salad.
7. 7Gently toss all the ingredients in the large bowl to combine, being careful not to break up the tuna too much. Arrange the salad mixture onto serving plates.
8. 8Top the arranged salad with the quartered 4 Hard-boiled eggs and sprinkle with the chopped 1/4 cup Fresh basil. Serve immediately.

Related Guides