Salade Nicoise

Ingredients

• 1 pound small red potatoes
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh lemon juice
• 2 small shallots, peeled and minced
• 9 tablespoons extra-virgin olive oil
• 1 ¼ teaspoons kosher salt, plus more to taste
• Freshly ground pepper to taste
• ¾ pound fresh green beans, trimmed and halved
• 2 scallions, thinly sliced
• 2 teaspoons chopped fresh thyme
• 2 small cans solid white water-packed tuna, drained
• 4 teaspoons chopped Italian parsley
• 4 medium-size ripe tomatoes, cored and cut into wedges
• 1 head Boston lettuce, cored, leaves torn into bite-size pieces
• 4 hard-cooked eggs, peeled and quartered
• 8 anchovy fillets
• 32 nicoise olives

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    607 calories; 39 grams fat; 6 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 5 grams polyunsaturated fat; 36 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 31 grams protein; 222 milligrams cholesterol; 1533 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Steam the potatoes until tender, about 30 minutes. Cool. In a bowl, whisk together the mustard, lemon juice and shallots. Whisking constantly, add the olive oil in a slow, steady stream. Season with the 3/4 teaspoon of salt and the pepper. Set aside.
2. Blanch the green beans in salted boiling water until crisp-tender, about 8 minutes. Drain and run under cold water. Drain. Place in a bowl and toss with 2 tablespoons of the dressing and salt and pepper to taste.
3. Thinly slice the potatoes and put in a bowl. Add the scallions and thyme. Toss with 2 tablespoons of dressing, 1/2 teaspoon of salt and pepper. Place the tuna in a bowl and toss with 2 tablespoons of dressing, parsley and salt and pepper to taste.
4. Toss the tomatoes with 4 teaspoons of dressing and salt and pepper. Toss lettuce with 1 tablespoon dressing and salt and pepper.
5. Divide the lettuce among 4 large plates, mounding it in the center. Surround with mounds of the potato salad, tomatoes, tuna salad, green beans and egg. Coil 2 anchovies over the eggs on each plate. Scatter the olives over the tomatoes and the eggs. Serve immediately.

1 hour 15 minutes