Ingredients with Measurements:
- 1 lb. small new potatoes
- 8 oz. green beans, trimmed
- 1 head of lettuce, torn into bite-sized pieces
- 2 cans of tuna, drained
- 4 hard-boiled eggs, peeled and quartered
- 1/2 cup of Kalamata olives
- 1/2 cup of cherry tomatoes, halved
- 1/4 cup of red onion, thinly sliced
- 1/4 cup of fresh parsley, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Colander
- Large bowl
Step-by-step instructions:
1. In a large pot, bring salted water to a boil. Add the new potatoes and cook for 15-20 minutes or until tender. Drain and set aside to cool.
2. In the same pot, bring salted water to a boil. Add the green beans and cook for 3-5 minutes or until tender but still crisp. Drain and set aside to cool.
3. In a large bowl, combine the lettuce, tuna, hard-boiled eggs, Kalamata olives, cherry tomatoes, red onion, and fresh parsley.
4. Add the cooled potatoes and green beans to the bowl.
5. Season with salt and pepper to taste.
6. Toss everything together until well combined.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Serve cold
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 32g
- Protein: 28g
Substitutions for ingredients:
- Red potatoes can be used instead of new potatoes.
- Haricot verts can be used instead of green beans.
- Canned salmon can be used instead of tuna.
- Black olives can be used instead of Kalamata olives.
Variations:
- Add sliced avocado for extra creaminess.
- Use grilled chicken instead of tuna.
- Add capers for a briny flavor.
Tips and tricks:
- Make sure to cook the potatoes and green beans until they are tender but still firm.
- Use high-quality tuna for the best flavor.
- Chill the salad before serving for maximum freshness.
Storage instructions:
- Store 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 on a large platter for a beautiful presentation.
Garnishes:
- Sprinkle with additional fresh parsley.
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Crusty bread or baguette.
Troubleshooting advice:
- If the potatoes or green beans are overcooked, they will become mushy and not hold their shape in the salad.
Food safety advice:
- Make sure to store the salad in the refrigerator and consume within 2 days.
Food history:
- Salade Niçoise originated in the French city of Nice and typically includes tuna, green beans, potatoes, olives, and hard-boiled eggs.
Flavor profiles:
- This salad is savory, briny, and fresh.
Serving suggestions:
- Serve as a light lunch or dinner.
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Region: French