Salad Nicoise

wife2abadge's Note:

I found this in Looking Good Now! magazine and usually cut the recipe in half with no issues. It's filling, delicious, easy, and healthy! The ingredients for the dressing start with the garlic and end with the olive oil.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 4 red potatoes, cooked and sliced
• 1 tablespoon green onion, chopped
• 1/2 lb fresh green beans, cooked until crisp tender
• 2 (9 ounce) cans tuna in water, well drained
• 1 cucumber, peeled and thinly sliced
• 2 tomatoes, quartered
• 2 eggs, hard-boiled and sliced
• salt and pepper
• 1/2 teaspoon garlic, minced
• 1 tablespoon parsley, chopped
• 1/4 cup red onion, chopped
• 1/3 cup red wine vinegar
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 3 tablespoons olive oil

Directions:

1. For the dressing, combine the garlic, parsley, onion, vinegar, lemon juice, mustard, and olive oil and mix well.
2. Combine the potatoes with the chopped green onion, salt, and pepper; set aside.
3. Arrange the green beans on a platter.
4. Place the tuna over the green beans and sprinkle with salt & pepper.
5. Drizzle with 1/4 cup of the dressing.
6. Around the edges of the platter, arrange the potato slices, tomato wedges, and egg slices.
7. Pour the remaining dressing over all.
8. Cover with plastic wrap and refrigerate for at least one hour.

Reviews

[Buster's friend]

This is a lovely summer salad that is true to the classic & made good use of our garden's bounty & local seafood. Used a 1 lb chunk of fresh tuna from off Hatteras which we quickly seared on all 6 sides & then sliced thickly. Fresh green beans, chives, basil & cherry tomatoes from the garden made up for no cuke (darned pickleworms.) New potatoes were the perfect accompaniment. Thank you for a lovely recipe we will use again & again this summer!

[Sage]

This was a great summer dinner for 2.I made a few changes; served with a dinner roll and it came out great. Thanks for posting. Rita

[BonnieZ]

This recipe made for a delightful lunch on a hot summers day. It was deliciously refreshing but yet filling. I halved the recipe,omitted the eggs,and added a few nicoise olives with good results. Thank you wife2abadge for sharing the recipe.