Tuna Salad Nicoise

This salad originated from the city of Nice in Provence,France. It is one of the most beautiful salad ever created. Salad Nicoise has many variations but for a salad to be called as such, it must have specific ingredients to meet the criteria of this delicious and super attractive salad.

The cherry tomato, niçoise olives, stringbeans, wax or green, of course tuna or other fermented fish, like anchovies,herring etc, hard boiled eggs and crisp lettuce. The dressing is a lemony, garlic dressing. I used  green stuffed olives with capers  with pimiento to vary the taste a little. I added 2 kinds of cherry tomato , yellow  and red cherub if that matters .The shredded carrots and sliced radish is to add more crunch.  I purposely omitted the potato to make this salad lighter in calories. If I add boiled potato, I used the baby yellow Yukon . You can also add beans, like canned cannellini or sometimes called white kidney bean, black beans or navy beans if you like. Dress the salad with Lemon Nicoise Dressing.

If you are using Romaine lettuce also know as Manchester ,Cos, Roman lettuce or Cappadocian

As the Romans calls it, make sure to separate the leaves,check the crevices and wash and rinse well before chopping .

Ingredients

4 romaine lettuce hearts, washed, drain,chopped coarse
1 sliced medium red onion,sliced
½ pint yellow pear or cherry tomato
½ Pint red cherub tomatoes
1 cup green olives stuffed with capers
1 C shredded carrots
1C sliced red radish
1 lb steamed green beans
4-4 oz canned tuna (solid white,albacore)

Lemon Nicoise Dressing

2 tbsp lemon juice
1 C extra virgin olive oil
4 fresh garlic cloves,mince
8 HB eggs,sliced
1 tsp salt
1 tbsp djion mustard
1 tsp freshly cracked black pepper

Combine all the above ingredients in a blender. Pulse 2X and blend.
Correct seasonings.

Fress your salad niçoise with 1oz or more of this dressing .

Recipe provides 4-6 servings