Ingredients with Measurements:
- 1 head of lettuce, chopped
- 4 hard-boiled eggs, sliced
- 1 can of tuna, drained
- 1/2 cup of green beans, trimmed and blanched
- 1/2 cup of cherry tomatoes, halved
- 1/4 cup of black olives
- 1/4 cup of red onion, thinly sliced
- 1/4 cup of capers
- 1/4 cup of parsley, chopped
- 1/4 cup of olive oil
- 2 tablespoons of red wine vinegar
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
- Salad tongs
Step-by-step instructions:
1. In a large mixing bowl, combine the chopped lettuce, sliced hard-boiled eggs, drained tuna, blanched green beans, halved cherry tomatoes, black olives, thinly sliced red onion, and capers.
2. In a separate bowl, whisk together the olive oil, red wine vinegar, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss to combine.
4. Sprinkle chopped parsley over the top of the salad.
5. Serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Serve at room temperature.
Serving size:
- Serves 4 people.
Nutritional information:
- Calories: 320
- Fat: 24g
- Carbohydrates: 11g
- Protein: 16g
Substitutions for ingredients:
- Instead of canned tuna, you can use grilled or poached tuna.
- Instead of green beans, you can use asparagus or snap peas.
- Instead of cherry tomatoes, you can use sliced heirloom tomatoes.
Variations:
- Add boiled potatoes or roasted red peppers to the salad.
- Use a different type of lettuce, such as arugula or spinach.
- Substitute the tuna with grilled chicken or shrimp.
Tips and tricks:
- To make the hard-boiled eggs, place them in a pot of cold water and bring to a boil. Once boiling, remove from heat and let sit for 10 minutes before peeling.
- Blanch the green beans by boiling them for 2-3 minutes, then immediately placing them in ice water to stop the cooking process.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and should not be reheated.
Presentation ideas:
- Serve the salad on a large platter with the ingredients arranged in sections.
Garnishes:
- Sprinkle additional chopped parsley over the top of the salad.
Pairings:
- Serve with a crusty baguette and a glass of white wine.
Suggested side dishes:
- Crusty bread
- Grilled vegetables
- Roasted potatoes
Troubleshooting advice:
- If the salad is too dry, add more dressing.
Food safety advice:
- Make sure to properly cook and store any meat or seafood used in the salad.
Food history:
- Salad Niçoise originated in the French city of Nice and typically includes tuna, green beans, tomatoes, olives, and hard-boiled eggs.
Flavor profiles:
- This salad is fresh and bright with a mix of salty and savory flavors.
Serving suggestions:
- Serve as a light lunch or dinner.
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Region: French