Salade Niçoise

Salade Niçoise

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    tablespoons fresh lemon juice

  • 2

    pounds tuna steaks (about 2 [8-ounce] steaks)

  • Freshly ground pepper

  • Cooking spray

  • 1

    pound red potatoes (10 small)

  • ½

    pound green beans trimmed

  • 4

    cups torn romaine lettuce

  • 4

    cups trimmed watercress (about 1 bunch)

  • 3

    medium tomatoes each cut into 6 wedges

  • 3

    hard-cooked large eggs quartered lengthwise

  • 1

    small green bell pepper cut into strips

  • ½

    cup niçoise olives

  • 2

    tablespoons capers

  • 6

    canned anchovy fillets

  • Garlic-Basil Vinaigrette (recipe follows)

  • GARLIC-BASIL VINAIGRETTE

  • cup low-salt chicken broth

  • tablespoons chopped fresh basil

  • 1

    tablespoon extra-virgin olive oil

  • 1

    tablespoon fresh lemon juice

  • 1

    tablespoon red wine vinegar

  • 1

    teaspoon Dijon mustard

  • 3

    garlic cloves halved

  • Freshly ground pepper

Directions

Drizzle lemon juice over tuna; sprinkle with pepper. Marinate in refrigerator 15 minutes; discard lemon juice. Prepare grill or broiler; place tuna on grill rack or broiler pan coated with cooking spray; cook 4 minutes on each side or until medium-well. Break tuna into chunks; set aside. Steam potatoes, covered, 3 minutes. Add green beans, and steam, covered, an additional 8 minutes or until vegetables are crisp-tender; cool. Combine lettuce and watercress on a large serving platter. Arrange tuna, potatoes, green beans, tomatoes, eggs, and bell pepper over greens. Top with olives, capers, and anchovy fillets. Drizzle Garlic-Basil Vinaigrette over salad. ____________________ To Make Garlic-Basil Vinaigrette: Combine all ingredients in a blender; process until smooth. Yield: 6 tablespoons Serving Size: 1 tablespoon


Nutrition

Facebook Conversations