This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"The metaphor of the melting pot is unfortunate and misleading. A more accurate analogy would be a salad bowl, for, though the salad is an entity, the lettuce can still be distinguished from the chicory, the tomatoes from the cabbage." -Carl N. Degler, American Historian
I love Salade Nicoise. It is, and has been, one of my all time favorite dishes. I was inspired to this salad by a recent chopped salad that I had at a restaurant. It seems complicated because you have to take the time to cook the eggs, potatoes and green beans, but the total hands on time is only about 20 minutes. It is worth every one of those minutes.
Servings: 2 | Serving size: about 3 cups
Cooking Time: 30 Minutes (does not include chilling time)
This recipe can easily be multiplied. Once tossed together, this recipe does not make good leftovers. You could, however, refrigerate the ingredients the night before and put the salad together at the last minute.
Place the 1 quart water in a sauce pan and bring to a boil. Place the eggs in the pot and cook for 3 minutes. Turn off the heat and let stand for 12 minutes. Remove and run under cool water. Peel the eggs and put in the refrigerator.
Place the water in a large stock pot over high heat.
Add the diced potatoes and add to the stock pot. Bring to a boil, then reduce heat until the water is simmering. Cook for about 10 minutes.
Remove the potatoes from the hot water (leave the water in the pot) and plunge them into ice water. Let cool, remove from the ice water, then place the potatoes in the refrigerator.
Add the green beans to the water in the pot and cook for about 5 – 7 minutes. Remove and plunge into ice water. Remove and place the green beans in the refrigerator .
Place the olive oil, lemon juice, honey, mustard, thyme, garlic, salt and pepper in a large bowl. Whisk until smooth. Place in the freezer for about 5 minutes to chill.
Remove the vinaigrette from the freezer and whisk. Add the tomatoes, olives, romaine and capers and toss well.
Coarsely chop the eggs and add them to the bowl.
Slice the green beans into 1 inch lengths and add them to the bowl along with the potatoes.
Add the tuna and toss until the salad is blended. Serve.
Serving size: about 3 cups
|Calories 538||Calories from Fat 203|
|% Daily Value|
|Total Fat 22g||34%|
|Saturated Fat 4g||13%|
|Monounsaturated Fat 14g|
|Trans Fat 0g|
|Total Carbohydrates 55g||19%|
|Dietary Fiber 10g||32%|
|Vitamin A 169%||Vitamin C 133%|
|Calcium 12%||Iron 38%|
|Vitamin K 154 mcg||Potassium 1773 mg|
|Magnesium 128 mg|