Salad Nicoise Be the first to rate & review! Cook and chill the beans and potatoes for this French-inspired salad a day before serving. A great make ahead recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 12, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Chill Time: 2 hrs Total Time: 35 mins Servings: 4 Yield: 4 main-dish servings Jump to Nutrition Facts Ingredients 8 ounce fresh green beans (2 cups) 12 ounce tiny new potatoes, scrubbed and sliced (2 medium) 1 Nicoise Dressing or 1/2 cup bottled balsamic vinaigrette salad dressing Boston or Bibb lettuce leaves 1 ½ cup flaked cooked tuna or salmon (8 ounces) or one 9-1/4-ounce can chunk white tuna (water-pack), drained and broken into chunks 2 medium tomatoes, cut into wedges 2 Hard-Cooked Eggs, sliced ½ cup pitted ripe olives (optional) ¼ cup thinly sliced green onions (2) 4 anchovy fillets, drained, rinsed, and patted dry (optional) Fresh tarragon (optional) Nicoise Dressing ¼ cup olive or salad oil ¼ cup white wine vinegar or white vinegar 1 teaspoon honey 1 teaspoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed 1 teaspoon Dijon-style mustard ¼ teaspoon salt dash black pepper 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. 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. Nicoise Dressing 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. Rate it Print Nutrition Facts (per serving) 348 Calories 17g Fat 24g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 348 % Daily Value * Total Fat 17g 22% Saturated Fat 3g 15% Cholesterol 139mg 46% Sodium 228mg 10% Total Carbohydrate 24g 9% Total Sugars 5g Protein 24g Vitamin C 33.1mg 165% Calcium 80.8mg 6% Iron 3.1mg 17% Potassium 1113mg 24% Folate, total 76.6mcg Vitamin B-12 0.6mcg Vitamin B-6 1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.