Classic French Tuna Nicoise Salad / 4 Servings
The perfect combination of flavorful ingredients, perfect for a quick lunch or dinner.
Ing Vinaigrette: 6 tbl ol/oil 2 tbl red wine vinegar 1 tsp minced fresh garlic salt/Dash of pepper. Salads 12 ounces baby new potatoes, halved or quartered ¼ tsp gar/powder ½ tsp salt divided 2 tbl olive oil divided 12 oz fresh green beans trimmed 6 c Boston lettuce, chopped Romaine, or baby arugula 1 cup cherry or grape tomatoes halved 4 hard-boiled eggs sliced 20 whole pitted olives 1 2 oz can flat anchovy fillets in small pieces (optional) 2 4.5 oz cans tuna fish, packed in olive oil; drained and flaked ¼ cup chp fresh parsley
Instructions Vinaigrette: Shake all ing in sealed jar til completely combined. Set aside. Roast Veg: Toss gently to coat in lge ziplok, potatoes, 1 tablespoon of olive oil, ¼ teaspoon gar/powder, ¼ tsp salt. Spread onto sprayed sheetpan. Roast 400 deg 15 min, stirring once.
While the potatoes roast, toss/coat in ziplok green beans, tbl olive oil, ¼ tsp salt. After potatoes roast 15 min, remove pan. Spread green beans onto pan w/ potatoes in a single layer. Roast tender 10-15 min (stirring halfway thru). Very small potatoes will be done in about 20 min, larger potatoes will need 30 min. They should be crispy on the outside and soft on the inside.
Set aside to cool slightly while you assemble the salad. Layer in serving bowls salad greens, tomatoes, hd-boiled eggs, olives, anchovies, tuna, roasted potatoes and green beans. Drizzle w/ vinaigrette; garnish with fresh parsley.
