A gorgeous medley of tuna, eggs and refreshing vegetables tossed with olive oil-Dijon vinaigrette make up this classic French salad. Make this simple lunch your own by substiuting another fish or by adding chicken. Smart Recipes, European Recipes, Eggs,Fish Recipes, Recipes Eggs,Fish European Nicoise Salad Nicoise Salad Recipe | RecipeSavants.com PT40M Serves 6 Ingredients: 0.33 Cup Red Wine Vinegar 0.75 Cup Extra-Virgin Olive Oil 3 Tablespoons Shallot 2 Tablespoons Fresh Basil 1 Tablespoon Fresh Thyme 2 Teaspoons Tarragon 1 Teaspoon Dijon Mustard 0 To Taste Salt & Freshly Ground Black Pepper 2 (8-Ounce) Cooked Tuna Steaks 6 Hard-Boiled Eggs 1.25 Pounds Small Young Red Potatoes Or Fingerling Potatoes 2 Medium Heads Boston Lettuce Or Butter Lettuce 3 Small Ripe Tomatoes 1 Small Red Onion 0.5 Pound Green Beans 0.25 Cup Niçoise Olives 6 Anchovies 2 Tablespoons Capers For vinaigrette: In a jar, add shallots, fresh herbs, red wine vinegar, oil, mustard, salt and black pepper. Cover the jar tightly and shake until well combined. In a small bowl, add onion slices and drizzle with 3 tablespoons of vinaigrette. Keep aside until using. In a large pan of water, add potatoes and 1 tablespoon of salt over high heat and bring to a boil. Reduce heat and simmer for about 10-12 minutes. Drain the potatoes completely and keep aside to cool slightly. Cut warm potatoes into desired sized pieces. In a bowl, add potatoes and 1/4 cup of vinaigrette and toss to coat. Meanwhile, in another pan of lightly salted water, cook green beans for about 3-5 minutes. Drain green beans and rinse under cold running water to stop cooking. Cut tuna into 1/2-inch thick slices. In a serving platter, place lettuce. Place tuna in center of lettuce. Arrange tomatoes and onions around tuna. Arrange green beans and potatoes at the edge of lettuce. Arrange boiled eggs, olives and anchovies on top and drizzle with remaining vinaigrette. Sprinkle with capers and serve immediately.

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