Nicoise Salad

Featured Salads

Ingredients

  • 1/2 pound new potatoes, quartered
  • 1/4 cup chopped fresh parsley
  • 1/4 cup pitted nicoise olives
  • 1/2 onion, thinly sliced
  • 1 (6 ounce) can tuna
  • 1/3 pound fresh green beans - rinsed, trimmed and blanched
  • 1/2 pound mixed salad greens
  • 1 cup lemon vinaigrette
  • 3 hard-cooked eggs, quartered
  • 3 roma (plum) tomatoes, thinly sliced
  • 1 tablespoon capers
  • 4 anchovy fillets

Directions

  1. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
  2. In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.
  3. In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.