Cook and chill the beans and potatoes for this French-inspired salad a day before serving. A great make ahead recipe.

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Ingredients

Directions

  • Wash green beans; remove ends and strings. In a large saucepan cook green beans and potatoes, covered, in a small amount of lightly salted boiling water for 10 to 15 minutes or just until tender. Drain; place vegetables in a medium bowl. Cover and chill for 2 to 24 hours.

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  • Prepare Nicoise Dressing. To serve, line 4 salad plates with lettuce leaves. Arrange chilled vegetables, tuna, tomatoes, eggs, and olives (if desired) on the lettuce-lined plates. Sprinkle each serving with green onions. If desired, top each salad with an anchovy fillet and garnish with tarragon. Shake dressing; drizzle over each salad. Makes 4 main-dish servings.

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Nutrition Facts

348 calories, (3 g saturated fat, 2 g polyunsaturated fat, 11 g monounsaturated fat), 139 mg cholesterol, 228 mg sodium, 24 g carbohydrates, 4 g fiber, 5 g sugar, 24 g protein.

Nicoise Dressing

Ingredients

Directions

  • In a screw-top jar combine olive or salad oil; white wine vinegar or white vinegar; honey; tarragon; Dijon-syle mustard; salt; and black pepper. Cover and shake well. Makes about 1/2 cup.

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