The thanksgiving blubber riddance: salade niçoise

4 servings
10 min
25 min
Very Easy
Fresh, flavorful, delicious flavors mile as well as simple, as is the salad nicoise.


Number of serving: 4
4 small new potatoes, unpeeled

20 baby green beans, trimmed

1 can tuna chunk in olive oil

1 head or 1 bag baby romain lettuce

10 small cherry tomatoes (or 2 large roma tomatoes)

1/2 red onion, sliced thinly

8 slices olive oil packed anchovy fillets, halved lengthwise

1/2 cup Nicoise or kalamata olives

1 tablespoon capers

4 hard boiled eggs, peeled and quartered lengthwise


1/2 cup extra virgin olive oil

3 tablespoons fresh lemon juice

1 teaspoon fresh thyme (or 1/2 teaspoon dried)

2 cloves garlic, minced fine

1 small shallot, minced fine

Salt and ground black pepper to taste


  • Bring a pot of salted water to a boil. Cook potatoes until tender, about 10 - 15 minutes. Drain, and set under running water until cool. Cut into 1/4 inch thick slices.
  • Blanch the green beans in a pot of salted water for 2-3 minutes. Drain, and set under running water until cool.
  • Drain the tuna and separate into large flakes. Make the vinaigrette by whisking the vinaigrette ingredients together in a bowl.
  • Line a large salad bowl with lettuce leaves. Lightly toss the remaining ingredients except for the eggs in a separate bowl with the vinaigrette.
  • Spoon over the lettuce and arrange the quartered hard-boiled eggs on top.


The Thanksgiving blubber riddance: Salade Niçoise, photo 1The Thanksgiving blubber riddance: Salade Niçoise, photo 2

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