Nicoise Salad
Total Time
50 minutes
Prep Time
20 minutes
Rating
5 out of 5 stars
(1)
Ingredients
6 servings
- 1 lemon (juiced)
- 1 tablespoon champagne vinegar
- 2 cloves garlic (finely chopped)
- 1 shallot (finely chopped)
- 1/3 cup olive oil
- ¼ cup chives
- kosher salt and freshly cracked black pepper to taste
- 1 ½ cup tomatoes (quartered )
- ½ red onion (thinly sliced)
- 2 teaspoons dried oregano
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Kosher salt and freshly cracked black pepper
- 2 6- oz cans Genova Albacore Tuna in Olive Oil (Very Low Sodium in Easy Open Cans)
- 1/3 lb Haricot Verts (blanched)
- 4-5 Persian cucumbers (thinly sliced)
- 5-6 cups market lettuce (Butter Lettuce, Little Gem)
- ½ cup black olives (pitted)
- ½ cup castelvetrano olives (pitted)
- 1 Roasted Red Bell Pepper (sliced )
- 1 cup Breakfast Radishes (quartered)
- Fresh Dill (chopped, for sprinkling over)
- Fresh Chives (chopped, for sprinkling over)
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Preparation
Step 1
For the Lemon Chive Vinaigrette
Step 2
Combine all the ingredients in a small bowl and whisk to combine. Season with salt and pepper as needed.
Step 3
For the Marinated Tomatoes
Step 4
Combine the tomatoes, red onion, oregano, olive oil, red wine vinegar, salt and pepper in a large bowl and toss to combine. Let marinate for at least 30 minutes.
Step 5
For the Salad
Step 6
On a large serving platter, arrange the market lettuce with piles of the tuna, blanched haricot verts, cucumbers, both kinds of olives, red bell pepper and breakfast radishes. Sprinkle with the fresh herb and serve with the vinaigrette.
Step 7
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