A French salad with tuna, green beans, hard boiled eggs, tomatoes, onion, capers, and potatoes.

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Name: Nicoise Salad
Prep time: 20 min
Cook time: 30 min
Total time: 20 min
Yield: 2
Cuisine: French
Ingredients: 200 grams Tuna; 3 Hard boiled eggs; 4 Boiled Potatoes Small or new; 1 head Cos Lettuce; 1 Tomato; 1 Red onion small; 200 grams Green Beans; 1/4 cup Olives; 1 tablespoon Capers; 6 whole Anchovies

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INGREDIENTS

200 grams Tuna
3 Hard boiled eggs
4 Boiled Potatoes ; Small or new
1 head Cos Lettuce
1 Tomato
1 Red onion ; small
200 grams Green Beans
1/4 cup Olives
1 tablespoon Capers
6 whole Anchovies

INSTRUCTIONS

Make vinaigrette: In a jar, place the oil, lemon juice or vinegar, shallots, herbs, and mustard. Cover with a lid and shake until well blended. Add salt and pepper to taste.

You can follow the recipe provided http://www.bigoven.com/recipe/vinaigrette/2283662

Marinate onion slices in some of the vinaigrette: Place onion slices in a small bowl and sprinkle with 3 Tbsp of the vinaigrette. (The onions soaking in the vinaigrette will help take some of the bite out of them.)

Cook the potatoes, cut, and dress with vinaigrette: Place potatoes in a large pot and cover with 2 inches of water. Add 1 Tbsp of salt. Heat on high to bring to a boil. Lower the heat to maintain a simmer. Cook for 10 to 12 minutes or so, until the potatoes are fork tender. Drain.

While the potatoes are still warm, cut them into halves or quarters, depending on the size of the potatoes.

Place them in a bowl and dress them with about 1/4 cup of the vinaigrette.

Boil the green beans in salted water: While the potatoes are cooking, fill a medium sized pot halfway with water, and add 2 teaspoons of salt. Bring to a boil on high heat. Add the green beans to the boiling water. Cook until tender but still firm to the bite, about 3-5 minutes (more or less, depending on the toughness of the beans).

Drain and either rinse with cold water to stop the cooking, or shock for half a minute in ice water.

5 Arrange on a bed of lettuce: Arrange bed of lettuce on a serving platter. Cut tuna into 1/2-inch thick slices. Mound tuna in center of lettuce. Sprinkle the tomatoes and onions around the tuna.

Arrange the potatoes and green beans in mounds at the edge of the lettuce.

Arrange hard boiled eggs, olives, and anchovies (if using) in mounds on the lettuce bed.

6 Drizzle everything with the remaining vinaigrette. Sprinkle with capers if using.

Serve immediately. Should be served slightly warm or at room temperature.

NOTES

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Nicoise Salad

200 grams Tuna
3 Hard boiled eggs
4 Boiled Potatoes Small or new
1 head Cos Lettuce
1 Tomato
1 Red onion small
200 grams Green Beans
1/4 cup Olives
1 tablespoon Capers
6 whole Anchovies

Make vinaigrette: In a jar, place the oil, lemon juice or vinegar, shallots, herbs, and mustard. Cover with a lid and shake until well blended. Add salt and pepper to taste.

You can follow the recipe provided http://www.bigoven.com/recipe/vinaigrette/2283662

Cook the potatoes, cut, and dress with vinaigrette: Place potatoes in a large pot and cover with 2 inches of water.  Add 1 Tbsp of salt. Heat on high to bring to a boil. Lower the heat to maintain a simmer. Cook for 10 to 12 minutes or so, until the potatoes are fork tender. Drain.

While the potatoes are still warm, cut them into halves or quarters, depending on the size of the potatoes.

Place them in a bowl and dress them with about 1/4 cup of the vinaigrette.

Drain and either rinse with cold water to stop the cooking, or shock for half a minute in ice water.
5 Arrange on a bed of lettuce: Arrange bed of lettuce on a serving platter. Cut tuna into 1/2-inch thick slices. Mound tuna in center of lettuce. Sprinkle the tomatoes and onions around the tuna.

Arrange the  potatoes and green beans in mounds at the edge of the lettuce.

Arrange hard boiled eggs, olives, and anchovies (if using) in mounds on the lettuce bed.

6 Drizzle everything with the remaining vinaigrette. Sprinkle with capers if using.

Serve immediately. Should be served slightly warm or at room temperature.

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Nutrition

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Serving Size: 1 Serving (435g)
Recipe Makes: 2 Servings

Calories: 416
Calories from Fat: 134 (32%)

Amt Per Serving		% DV

	Total Fat 14.8g	20 %
	Saturated Fat 4.1g	20 %
	Monounsaturated Fat 5.5g
	Polyunsanturated Fat 3g
Cholesterol 398.4mg		123 %
Sodium 800.5mg		28 %
Potassium 945.6mg		25 %
Total Carbohydrate 14.4g		4 %
	Dietary Fiber 5g	20 %
	Sugars, other 9.4g
Protein 54.7g		78 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 416

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