Petitchef

The thanksgiving blubber riddance: salade niçoise

Starter
4 servings
10 min
25 min
Very Easy
  • The Thanksgiving blubber riddance: Salade Niçoise
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The Thanksgiving blubber riddance: Salade Niçoise
 
Fresh, flavorful, delicious flavors mile as well as simple, as is the salad nicoise.

Ingredients

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

Vinaigrette

- 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

Preparation

  • 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.





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