“Nicoise” Salad

By Bianca Wyatt, RD | Oregon Health & Science University | Portland, OR

This recipe is my variation of the classic French salad. Traditionally Nicoise olives are used, but really any variety will work. I love this recipe for many reasons besides how delicious it is. The presentation is beautiful. The recipe is highly adaptable and perfect when you are trying to please a crowd. Everyone can take only the foods they like. I also like that a lot of the ingredients can be prepped several days ahead of time. Perfect for a quick yet impressive weeknight meal.

Servings: 4 | Prep Time: 2 | Cook Time: 30

Calories: | Total Fat: | Total Carbs: | Protein:

Ingredients:

4 small yellow potatoes, boiled whole and cooled

1 bag frozen French style green beans, cooked and cooled

1 can or pkg. good quality tuna, drained

1 c. cherry tomatoes, sliced in half

2 eggs, hard boiled

½ can garbanzo beans, drained and rinsed

2 large or 4 small radishes, sliced

1 bag of your favorite lettuce mix

¼ c. whole pitted olives (I usually use Kalamata)

For the dressing:

¼ c. Dijon mustard

½ c. olive oil

1 medium shallot

Juice of 1 small lemon

Salads | Page 134

Instructions:

1. Boil potatoes whole until a fork is easily inserted. Drain and cool completely - this can be done several days ahead of time.

2. To make perfect hard boiled eggs - bring eggs to a boil. Once the water boils turn off the heat and let sit for 8-10 minutes. Then drain and fill pan with cold water to stop the cooking. Drain again and refrigerate. These can also be made even a week ahead of time.

3. Cook green beans according to microwave or stovetop directions then cool. Fresh green beans can of course be used but frozen are quicker and easier. This is a great way to use leftover green beans.

4. Choose a large platter. Place lettuce on the platter as the first layer. Place tuna in the center of the platter.

5. Make the dressing by combining the olive oil, mustard, lemon juice and finely chopped shallots in a bowl. Whisk with a fork.

6. Cut the cooled potatoes in quarters (keep skin on) and toss in a bowl with 1-2 tbsp. of the dressing. Arrange in a pile on the platter.

7. Using the same bowl, toss the cooled green beans in 1-2 tbsp. of dressing then arrange in another pile on the platter.

8. Add sliced tomatoes, sliced radishes and rinsed garbanzo beans to the platter. Try to alternate colors.

9. Peel eggs and slice in half or quarters and add to the platter.

10. Roughly chop the olives and sprinkle over the entire salad. Feel free to add more of the dressing where desired. Add fresh cracked pepper if desired. The salt is provided by the olives, mustard and tuna. Serve and enjoy. The fully assembled salad also holds nicely in the refrigerator. Each person gets to decide what and how much they want.

Comments:

Fresh cooked 4 – 6 oz. tuna can also be substituted. For those that don’t like, or are allergic to fish, chicken can be easily substitute. Leftover dressing can be used as a marinade for chicken or fish. If preferring to eat even lower carb, potatoes and garbanzo beans can be reduced or eliminated (can substitute canned artichoke hearts or marinated mushrooms). Really any vegetable you like can be added - the more the merrier! I have used roasted red peppers and leftover grilled asparagus. The only limit is your imagination.