Ingredients with Measurements:
- 1 head of lettuce
- 1 can of tuna, drained
- 4 hard-boiled eggs, sliced
- 1/2 cup of cherry tomatoes, halved
- 1/4 cup of sliced red onion
- 1/4 cup of sliced black olives
- 1/4 cup of green beans, trimmed and blanched
- 2 tablespoons of capers
- 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. Rinse and dry the lettuce, then tear it into bite-sized pieces and place them in a large mixing bowl.
2. Add the drained tuna, sliced hard-boiled eggs, halved cherry tomatoes, sliced red onion, sliced black olives, and blanched green beans to the bowl.
3. In a separate bowl, whisk together the olive oil, red wine vinegar, salt, and pepper to make the dressing.
4. Pour the dressing over the salad and toss everything together with salad tongs.
5. Sprinkle the capers over the top of the salad.
6. Serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 18g
- Carbohydrates: 7g
- Protein: 16g
Substitutions for ingredients:
- Instead of canned tuna, you can use grilled or poached tuna.
- Instead of cherry tomatoes, you can use regular tomatoes.
- Instead of red onion, you can use shallots.
- Instead of black olives, you can use Kalamata olives.
- Instead of green beans, you can use asparagus.
Variations:
- Add boiled potatoes to the salad for a heartier meal.
- Use grilled chicken instead of tuna.
- Add anchovies to the salad for a more traditional Nicoise flavor.
Tips and tricks:
- Make sure to blanch the green beans before adding them to the salad to ensure they are tender.
- Use a high-quality olive oil and red wine vinegar for the dressing to enhance the flavor of the salad.
- Serve the salad immediately after tossing with the dressing to prevent the lettuce from wilting.
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 does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish the salad with fresh herbs, such as parsley or basil.
Garnishes:
- Fresh herbs, such as parsley or basil.
Pairings:
- This salad pairs well with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Crusty bread or baguette.
Troubleshooting advice:
- If the lettuce is wilted, try soaking it in ice water for a few minutes before using it in the salad.
Food safety advice:
- Make sure to properly cook the eggs and tuna to prevent any foodborne illnesses.
Food history:
- Nicoise salad originated in Nice, France and typically includes tuna, hard-boiled eggs, tomatoes, olives, and green beans.
Flavor profiles:
- This salad is fresh and light, with a tangy dressing and briny flavors from the tuna, olives, and capers.
Serving suggestions:
- Serve this salad as a light lunch or dinner.
Related Categories
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Region: French
Taste: Savory, Tangy, Herbaceous, Briny, Umami