We blog about this recipe here.
Tuna Nicoise Salad Bowl
This a non-traditional approach to the classic recipe, but it works. A delicious and beautiful salad bowl! Serve with some French bread and dinner is done. Omit the anchovies from the dressing and the tuna from the salad and you’ve got vegetarian – and it’s still yummy.
Dressing
- 1 clove garlic, minced
- 1/2 tsp Dijon mustard
- 2 anchovy fillets, minced
- 2 T lemon juice
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/3 c olive oil
Whisk all the dressing ingredients until combined.
Salad
- 4 medium Yukon Gold potatoes, boiled in heavily salted water and lightly mashed
- 1/2 lb of string beans, cooked just until tender, blanched, and cut into 1 1/2″ pieces
- 10 cherry tomatoes, halved or quartered
- 1/4 c sliced black olives, preferably Nicoise (optional; we usually omit them)
- 2 T minced shallots – or minced red onion
- 1 T capers
- 10 basil leaves, slivered
- 1 4.5 oz can or 6.7 oz jar of oil-packed tuna, drained and broken into pieces
- Arugula or other greens to serve the salad on (optional)
- 2-3 eggs, hard-boiled and quartered lengthwise
If you’re using greens, line your bowl (individual or serving bowl) with them. Then toss the smashed potatoes with a tablespoon or so of dressing and add them to the bowl. Next carefully toss the remaining salad ingredients, except the eggs, adding the dressing – and salt and pepper – to taste. Pile that on top of the potatoes. Arrange the quartered eggs around the bowl and serve.
The salad will keep a day or so, refrigerated. It won’t be quite as pretty but will be just as tasty. Recipe brought to you by BigLittleMeals.com and Andy and Ann.