Salade Niçoise (Nut-Free)

Ingredients

• 12 ounces Canned Tuna in Olive Oil
• 1 pound Small Potatoes
• 1/2 pound Green Beans
• 1 pint Cherry Tomatoes
• 4 Hard-Boiled Eggs
• 1/2 cup Kalamata Olives
• 1/4 Red Onion
• 1/4 cup Fresh Basil
• 3 tablespoons Olive Oil
• 2 tablespoons Red Wine Vinegar
• 1 teaspoon Dijon Mustard
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Place the 1 pound small potatoes in a large heavy-bottomed pot and cover with cold water by at least 1 inch. Bring to a boil over high heat, then reduce heat to medium and cook for 15 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes and let them cool completely, about 15 minutes. Once cool, cut the 1 pound small potatoes into quarters.
2. 2Place the 1/2 pound green beans in a steamer basket over boiling water or in a pot of boiling water. Cook for 5 minutes, or until they are tender-crisp (they should still have a slight bite). Immediately drain the green beans and rinse them under cold running water to stop the cooking. Set aside.
3. 3In a large bowl, combine the quartered 1 pound small potatoes, the 1/2 pound green beans, the 1 pint cherry tomatoes, the 4 halved hard-boiled eggs, the 1/2 cup Kalamata olives, and the 1/4 red onion, which has been thinly sliced.
4. 4In a small bowl, whisk together the 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
5. 5Pour the dressing over the ingredients in the large bowl. Gently toss everything together until evenly coated.
6. 6Open the 12 ounces canned tuna in olive oil and drain off most of the oil, reserving a little if you prefer a moister salad. Gently flake the 12 ounces canned tuna in olive oil over the salad.
7. 7Garnish the salad with the 1/4 cup fresh basil. Serve immediately.

Related Guides