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PANTRY STAPLE NIÇOISE SALAD

By Kara Lydon of The Foodie Dietitian

For the Salad
 1 lb baby red potatoes (about 8 potatoes), halved
 Salt
 2 containers Little Leaf Farms Baby Spring Mix (about 8 ounces lettuce)
 2 5-ounce cans albacore tuna packed in water, flaked
 ¼ cup sliced black olives
 4 eggs
 ¼ cup capers for garnish, optional
For the Dressing
 ¼ cup white wine vinegar
 1 clove garlic, minced
 1 tsp Dijon mustard
 ½ tsp salt
 ¼ tsp freshly ground black pepper
 ½ cup olive oil
For the salad:
1

In a medium pot, bring water to a boil. Gently add in eggs and cook for 10 minutes (for hard-boiled eggs). Using a slotted spoon transfer eggs to an ice bath and let cool until cold, about 5 minutes. Peel eggs and cut in half.

2

Using the same pot, salt the boiling water. Add potatoes and cook until tender, about 10-15 minutes. Using a slotted spoon, transfer to an ice bath and let cool, about 3 minutes. Pat potatoes dry.

3

To assemble salad, in a large bowl combine lettuce, cooked potatoes, flaked tuna, olives, and hard-boiled eggs. Toss with desired amount of dressing to evenly coat.

4

Optional: add capers for garnish.

For the dressing:
5

In a small mixing bowl, whisk white wine vinegar, garlic, dijon mustard, salt and pepper until combined. While whisking, slowly add olive oil until emulsified.