Deconstructed Salade Niçoise

By toobze

Ingredients

• 6 ounces haricots verts or green beans
• 1/4 cup fresh lemon juice
• 2 1/2 tablespoons minced fresh flat-leaf parsley
• 1 tablespoon thyme leaves
• 2 tablespoons minced shallots
• 2 tablespoons unsalted chicken stock
• 1 1/2 teaspoons minced fresh rosemary
• 4 teaspoons olive oil
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 niçoise olives, pitted and chopped
• 2 cups gourmet salad greens
• 1/2 cup grape tomatoes
• 2 hard-cooked large eggs, quartered
• 1 (4.5-ounce) jar sustainable albacore tuna in oil (such as Wild Planet), drained and chunked

Details

Servings 2
Adapted from myrecipes.com

Preparation

Step 1

1. Place beans in a medium saucepan; cover with water. Bring to a boil; cook 3 minutes or until tender. Drain and rinse with cold water. Drain and place in a medium bowl.

2. Combine juice and next 10 ingredients (through olives), stirring with a whisk.

3. Place the salad greens on a plate or in a bowl.

4. Add the green beans and, grape tomatoes.

5. Drizzle half of dressing over the mixture; toss to coat.

6. Top with eggs and tuna.

7. Reserve remaining dressing to drizzle on greens before serving.