Nicoise Salad From Amy Fincher

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Ingredients

FOR THE DRESSING:

  • 2 tablespoons champagne vinaigrette
  • 1 tablespoon Dijon mustard
  • ⅓ cup extra virgin olive oil
  • salt and fresh ground black pepper

FOR THE SALAD:

  • 4 ounces green beans
  • ½ pound small new potatoes
  • 2 eggs
  • 2 small heads of jem lettuce or 1 head romaine, cut into bite sized pieces
  • 1 cup baby heirloom tomatoes halved
  • ¼ cup assorted olives
  • 7 ounce jar Italian tuna packed in olive oil drained
  • ¼ cup parsley finely chopped

Instructions

  • Whisk together champagne vinegar, Dijon mustard, salt and pepper.
  • Slowly drizzle in olive oil until combined, until thickened and emulsified.
  • Set aside.
  • Boil a saucepan of water, add green beans, and cook for about 3 or until bright green.
  • Drain, and place in an ice bath, drain again and set aside.
  • Refill saucepan with cold water, and add potatoes.
  • Bring to a boil, and then reduce to a simmer.
  • Cook until potatoes are tender, about 15-20.
  • Drain the potatoes and let them cool.
  • Toss the potatoes with just enough dressing to coat.
  • Place eggs in a small saucepan of cold water.
  • Bring to a boil and cover.
  • Remove from heat.
  • Set aside for 8.
  • Place in cold water to cool, then peel and slice in half.
  • Assemble the salad in a large dish.
  • Arrange lettuce, green beans, eggs, tomatoes, olives, and tuna.
  • Drizzle with dressing and sprinkle with parsley right before serving.
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Course Eggs / Salad