Ingredients with Measurements:
- 4 cups arugula
- 1 can of tuna, drained
- 1/2 cup cherry tomatoes, halved
- 1/2 cup green beans, trimmed and blanched
- 1/4 cup kalamata olives, pitted
- 2 hard-boiled eggs, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
- Salad tongs
Step-by-step instructions:
1. In a large mixing bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of red wine vinegar, and salt and pepper to taste.
2. Add 4 cups of arugula to the bowl and toss to coat with the dressing.
3. Arrange the dressed arugula on a large serving platter.
4. Top the arugula with 1 can of drained tuna, 1/2 cup of halved cherry tomatoes, 1/2 cup of trimmed and blanched green beans, 1/4 cup of pitted kalamata olives, 2 sliced hard-boiled eggs, 1/4 cup of thinly sliced red onion, and 1/4 cup of crumbled feta cheese.
5. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories: 310
Fat: 21g
Carbohydrates: 10g
Protein: 22g
Substitutions for ingredients:
- Arugula can be substituted with mixed greens or spinach.
- Tuna can be substituted with grilled chicken or salmon.
- Cherry tomatoes can be substituted with sliced heirloom tomatoes.
- Green beans can be substituted with asparagus or sugar snap peas.
- Kalamata olives can be substituted with black olives.
- Feta cheese can be substituted with goat cheese or blue cheese.
Variations:
- Add roasted red peppers or artichoke hearts for extra flavor.
- Use a different type of lettuce or greens for a different texture.
- Swap out the tuna for grilled chicken or salmon for a different protein source.
- Add avocado or cucumber for a creamy or crunchy texture.
Tips and tricks:
- To save time, use canned green beans instead of blanching fresh ones.
- Make the hard-boiled eggs ahead of time and store them in the fridge until ready to use.
- Use a good quality olive oil and red wine vinegar for the dressing.
- Serve the salad with a crusty baguette or garlic bread.
Storage instructions:
Store any leftover salad in an airtight container in the fridge for up to 2 days.
Reheating instructions:
N/A
Presentation ideas:
Arrange the salad on a large platter and garnish with fresh herbs or lemon wedges.
Garnishes:
Fresh herbs, lemon wedges, or a sprinkle of chopped nuts.
Pairings:
This salad pairs well with a crisp white wine or a light beer.
Suggested side dishes:
Serve the salad with a crusty baguette or garlic bread.
Troubleshooting advice:
If the dressing is too tart, add a pinch of sugar to balance out the flavors.
Food safety advice:
Make sure to thoroughly wash all produce before using.
Food history:
The Niçoise salad originated in the city of Nice, France in the early 20th century.
Flavor profiles:
This salad has a mix of salty, tangy, and savory flavors.
Serving suggestions:
Serve the salad as a light lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French
Taste: Tangy, Savory, Salty, Briny, Herbaceous