Ingredients with Measurements:
- 1 head of lettuce, washed and torn into bite-sized pieces
- 2 cans of tuna, drained
- 4 hard-boiled eggs, peeled and quartered
- 1 cup of cherry tomatoes, halved
- 1/2 cup of black olives, pitted
- 1/2 cup of green beans, trimmed and blanched
- 1/4 cup of red onion, thinly sliced
- 1/4 cup of fresh parsley, chopped
- 2 tablespoons of capers
- 1/4 cup of olive oil
- 2 tablespoons of red wine vinegar
- 1 tablespoon of Dijon mustard
- 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 torn lettuce, cherry tomatoes, black olives, green beans, red onion, and fresh parsley.
2. In a separate bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing.
3. Add the drained tuna and capers to the salad mixture and toss gently.
4. Drizzle the dressing over the salad and toss again until everything is evenly coated.
5. Arrange the hard-boiled egg quarters on top of the salad.
6. Serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes (for boiling the eggs and blanching the green beans)
5. Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 320
- Total fat: 21g
- Saturated fat: 4g
- Cholesterol: 190mg
- Sodium: 580mg
- Total carbohydrates: 9g
- Dietary fiber: 3g
- Sugars: 4g
- Protein: 25g
Substitutions for ingredients:
- You can use any type of lettuce or salad greens you prefer.
- Instead of canned tuna, you can use grilled or poached tuna steaks.
- You can use any type of olives you prefer.
- Instead of green beans, you can use asparagus or sugar snap peas.
- Instead of red onion, you can use shallots or scallions.
Variations:
- Add sliced avocado or roasted red peppers to the salad.
- Use grilled chicken or shrimp instead of tuna.
- Add cooked potatoes or quinoa to make the salad more filling.
- Use a different type of vinegar, such as balsamic or white wine vinegar, in the dressing.
Tips and tricks:
- Make sure to blanch the green beans until they are crisp-tender, about 3-4 minutes.
- To make the hard-boiled eggs, place them in a pot of cold water and bring to a boil. Once boiling, turn off the heat and let the eggs sit in the hot water for 10 minutes before peeling.
- You can make the dressing ahead of time and store it in the fridge until ready to use.
Storage instructions:
- Store any leftover salad in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- This salad is best served cold and should not be reheated.
Presentation ideas:
- Arrange the salad on a large platter and place the hard-boiled egg quarters on top in a circular pattern.
Garnishes:
- Sprinkle some extra chopped parsley or sliced scallions on top of the salad for a pop of color.
Pairings:
- Serve with a crusty baguette or garlic bread.
Suggested side dishes:
- This salad is filling enough to be a meal on its own, but you could also serve it with a side of soup or a small pasta dish.
Troubleshooting advice:
- If the dressing is too tart, add a pinch of sugar to balance it out.
Food safety advice:
- Make sure to wash all produce thoroughly before using.
- Store any leftovers in the fridge and discard after 2 days.
Food history:
- Salade Niçoise originated in the French city of Nice and typically includes tuna, olives, green beans, and hard-boiled eggs.
Flavor profiles:
- This salad is a combination of salty, tangy, and fresh flavors.
Serving suggestions:
- Serve this salad as a light lunch or dinner option.
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