Salade Nicoise
Prep Time:
20 mins.
Yield:
4 servings
Full of flavor, texture, color and the traditional flavors of the South of France (like salty anchovies and capers, fresh market veggies and crispy roast potatoes), this salad is hearty enough to stand alone as a meal. Serve the entire salad on a platter, or arrange individual servings on salad plates.
Ingredients
Salad
- 2 (5.5-ounce) cans tuna, packed in olive oil
- 1/4 cup Blue Plate®️ Mayonnaise
- 2 tablespoons shallot, finely chopped
- 2 teaspoons lemon juice
- 1 1/2 teaspoons capers
- 1 teaspoon Dijon mustard
- 1/2 teaspoon oregano, chopped
- 1/2 teaspoon red pepper flakes
- Salt and pepper, to taste
- 4 cups baby lettuces, assorted
- 4 eggs, hard boiled, shelled and cut in half lengthwise
- 1/2 pound fresh green beans (haricot verts), steamed
- 1/2 pound yukon gold potatoes, roasted, bite-size chunks
- 1 cup teardrop tomatoes, halved
- 1/4 to 1/2 cup mixed olives, pitted
- 1/4 cup radishes, julienned
Creamy Sherry Vinaigrette
- 1/3 cup extra-virgin olive oil
- 1/3 cup aged sherry vinegar
- 2 tablespoons mixed herbs, such as basil, parsley, chives, chopped
- 1 tablespoon Blue Plate®️ Mayonnaise
- 2 teaspoons shallots, finely chopped
- 1 teaspoon Dijon mustard
- Salt, to taste
- Pepper, to taste
- Crusty French bread and butter, for serving
Directions
- Combine tuna, mayonnaise, shallot, lemon juice, capers, mustard, oregano, red pepper flakes, salt and pepper in a medium bowl and mix well; cover and refrigerate until ready to use.
- Make Creamy Sherry Vinaigrette: Combine olive oil, vinegar, herbs, mayonnaise, shallots, mustard, salt and pepper in a small glass jar with a lid. Shake vigorously until well blended.
- Arrange the lettuces on a platter and drizzle with a few tablespoons of dressing. Arrange the eggs, green beans, potatoes, tomatoes, olives and radishes on the lettuces and spoon the tuna salad in the middle of the platter.
- Serve with crusty French bread and butter.
