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nicoise salad

Serves: 4 Prep Time: 8 minutes

Ingredients

  • ½ cup Bertolli Originale Extra Virgin Olive oil
  • 4 eggs, hard boiled, cut in half lengthwise
  • 20 green beans, trimmed
  • 10 mini Yukon gold potatoes
  • 3 cups canned flaked tuna
  • ¼ tsp salt & pepper
  • Vinaigrette
  • ¼ cup lemon juice
  • 2 tsp finely chopped fresh tarragon (or fresh dill if preferred)
  • 1 tsp Dijon mustard
  • 1 tsp liquid honey
  • 4 cups baby salad greens
  • 24 black olives, seedless (approx. 85-100g)
  • 2 small tomatoes, cut in 4 wedges each
  • 8 Chives (garnish)

Preparation

  1. In a large pot of boiling lightly salted water, blanch green beans until tender-crisp, about 1 minute. Remove with tongs to bowl of ice water to cool; drain. Add potatoes to the pot of boiling water; cook until tender, about 12 minutes. Drain and cut in half.
  2. Meanwhile, in a small bowl, combine lemon juice, tarragon, mustard, honey, salt and pepper. Gradually drizzle in the Bertolli Originale Extra Virgin Olive oil whisking until all the ingredients are thoroughly incorporated. In a bowl, mix together the flaked tuna with 3 tbsp of the tarragon vinaigrette. Season with salt & pepper. Divide eggs, green beans, potatoes, salad greens, olives and tomatoes decoratively and evenly among four plates.
  3. Top each with ¾ cup of the flaked tuna. Drizzle each salad with the remaining vinaigrette with one-quarter of the dressing. Garnish with fresh sprigs of chives.

  • ½ cup Bertolli Originale Extra Virgin Olive oil
  • 4 eggs, hard boiled, cut in half lengthwise
  • 20 green beans, trimmed
  • 10 mini Yukon gold potatoes
  • 3 cups canned flaked tuna
  • ¼ tsp salt & pepper
  • Vinaigrette
  • ¼ cup lemon juice
  • 2 tsp finely chopped fresh tarragon (or fresh dill if preferred)
  • 1 tsp Dijon mustard
  • 1 tsp liquid honey
  • 4 cups baby salad greens
  • 24 black olives, seedless (approx. 85-100g)
  • 2 small tomatoes, cut in 4 wedges each
  • 8 Chives (garnish)
  1. In a large pot of boiling lightly salted water, blanch green beans until tender-crisp, about 1 minute. Remove with tongs to bowl of ice water to cool; drain. Add potatoes to the pot of boiling water; cook until tender, about 12 minutes. Drain and cut in half.
  2. Meanwhile, in a small bowl, combine lemon juice, tarragon, mustard, honey, salt and pepper. Gradually drizzle in the Bertolli Originale Extra Virgin Olive oil whisking until all the ingredients are thoroughly incorporated. In a bowl, mix together the flaked tuna with 3 tbsp of the tarragon vinaigrette. Season with salt & pepper. Divide eggs, green beans, potatoes, salad greens, olives and tomatoes decoratively and evenly among four plates.
  3. Top each with ¾ cup of the flaked tuna. Drizzle each salad with the remaining vinaigrette with one-quarter of the dressing. Garnish with fresh sprigs of chives.