Page 146 - One-Dish Meals

Niçoise Salad

As the story goes, the first Niçoise salad was created in eighteenth-
century France, and it’s been a hit ever since.
P R E P 35 minutes C O O K 25 minutes M A K E S 4 main-dish servings

1 tablespoon white wine vinegar 8 ounces French green beans
(haricots verts) or regular green
1 tablespoon fresh lemon juice
beans, trimmed
1 tablespoon minced shallot
1 head Boston lettuce, leaves
1 teaspoon Dijon mustard
separated
1 teaspoon anchovy paste
12 cherry tomatoes, each cut in half
1 ⁄4 teaspoon sugar
1 can (12 ounces) solid white tuna
1 ⁄4 teaspoon coarsely ground black packed in water, drained and
pepper flaked
3 tablespoons extravirgin olive oil 2 large hard-cooked eggs, peeled and
each cut into quarters
1 pound medium red potatoes,
1
not peeled, cut into ⁄4-inch-thick 1 ⁄2 cup Niçoise olives
slices

1. Prepare dressing: In small bowl, with wire whisk, mix vinegar, lemon
juice, shallot, mustard, anchovy paste, sugar, and pepper until blended. In
thin, steady stream, whisk in oil until blended.
2. In 3-quart saucepan, combine potatoes and enough water to cover; heat to
boiling over high heat. Reduce heat; cover and simmer until tender, about
10 minutes. Drain.
3. Meanwhile, in 10-inch skillet, heat 1 inch water to boiling over high heat.
Add green beans; heat to boiling. Reduce heat to low and cook until ten-
der-crisp, 6 to 8 minutes. Drain; rinse with cold running water. Drain.

4. To serve, pour half of dressing into medium bowl. Add lettuce leaves
and toss to coat. Line large platter with dressed lettuce leaves. Arrange
potatoes, green beans, cherry tomatoes, tuna, hard-cooked eggs, and olives
in separate piles on lettuce. Drizzle remaining dressing over salad.
E A C H S E R V I N G About 440 calories | 30 g protein | 30 g carbohydrate |
23 g total fat (4 g saturated) | 140 mg cholesterol | 716 mg sodium.

146 Salads & Sandwiches