Name: Salad Niçoise
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: French
Ingredients: 1 Boston lettuce head, washed, dried and leaves torn; 1 6.5 oz. can of Callipo tuna packed in olive oil; 1 lb baby potatoes, cooked, halved and at room temperature; ¼ cup diced sweet white onion; 1 small English cucumber, halved and sliced; 1 small green or yellow pepper, cored, seeded and sliced; 1 small red pepper, cored, seeded and sliced; ½ lb green beans, blanched; 12 pitted black Kalamata olives; 1 cup cherry tomatoes, halved; ¼ cup finely chopped parsley; 2 hard boiled eggs, quartered; 1 lemon cut into 6 wedges; 3 Tbsp red or white wine vinegar; 2 tsp Dijon mustard, smooth or grainy; 1 small clove garlic, minced; 1 tsp anchovy paste (optional); ⅓ cup extra virgin olive oil; salt and pepper to taste

Hailing from Nice, France, Salad Niçoise (pronounced "nee-suaz") is a protein-rich, composed salad made with raw vegetables, canned tuna and more.

Yields6 Servings

Prep Time30 minsTotal Time30 mins

1 Boston lettuce head, washed, dried and leaves torn

1 6.5 oz. can of Callipo tuna packed in olive oil

1 lb baby potatoes, cooked, halved and at room temperature

¼ cup diced sweet white onion

1 small English cucumber, halved and sliced

1 small green or yellow pepper, cored, seeded and sliced

1 small red pepper, cored, seeded and sliced

½ lb green beans, blanched

12 pitted black Kalamata olives

1 cup cherry tomatoes, halved

¼ cup finely chopped parsley

2 hard boiled eggs, quartered

1 lemon cut into 6 wedges

3 Tbsp red or white wine vinegar

2 tsp Dijon mustard, smooth or grainy

1 small clove garlic, minced

1 tsp anchovy paste (optional)

⅓ cup extra virgin olive oil

salt and pepper to taste

Place the lettuce on the bottom of a medium platter and set aside.

In a large bowl, combine the tuna (along with the oil), potatoes, onion, cucumber, peppers, green beans and olives.

Make the dressing by combining the vinegar and Dijon in a small bowl. Whisk until smooth. Add the garlic and anchovy paste, and whisk again. Slowly whisk in the olive oil until smooth and thick. Season with pepper to taste.

Drizzle the dressing over the salad and gently toss. Add tomatoes and parsley, and gently toss again.

Spoon over salad greens. Decorate with egg quarters and lemon wedges. Sprinkle with freshly cracked black pepper and serve.