Nicoise Salad

Serves:

Category:

Introduction

About this Recipe

Hailing from Nice, France, this cold entrée salad is one of our favourite hot-weather suppers, and this time of year we pack it with ripe tomatoes.

Ingredients

Vinaigrette:

1 ½ tbsp (22 mL) red wine vinegar
1 clove garlic, minced
½ tsp (2 mL) Dijon mustard
5 tbsp (75 mL) extra virgin olive oil
salt & pepper

Salad:

1 ½ lb (675 g) cooked mini potatoes
1 ½ lb (675 g) ripe field tomatoes, cut into wedges (about 2 large tomatoes)
½ lb (225 g) fresh green beans, blanched and chilled
4 hardboiled eggs
1 tin chunk light tuna, drained
½ cup (125 mL) nicoise or small kalamata olives
salt & pepper

Step by Step Instructions

Step 1

For vinaigrette, whisk vinegar, garlic and mustard to blend. Slowly drizzle in olive oil while whisking, until evenly incorporated, then season to taste.

Step 2

For salad, arrange all components on a serving platter or four individual serving plates, then drizzle with vinaigrette and season lightly. Serve immediately.