Loaded Niçoise Salad
The Niçoise Salad is the French version of the Cobb. Traditionally it’s loaded with tuna, green beans and potatoes – but we lightened it up a bit and ditched the potatoes, replaced them with marinated tomatoes and tied it all together with a ton of fresh herbs and a really addictive vinaigrette that you’ll love.
45 Minutes
4
Ingredients
- 1 ½ cup tomatoes, quartered
- ½ red onion, thinly sliced
- 2 teaspoons dried oregano
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 – 5 oz. cans Genova Albacore Tuna in Olive Oil (No Salt Added)
- Haricot Verts, blanched
- 4-5 Persian cucumbers, thinly sliced
- 5-6 cups market lettuce (Butter Lettuce, Little Gem)
- ½ cup black olives, pitted
- ½ cup castelvetrano olives, pitted
- 1 Roasted Red Bell Pepper, sliced
- 1 cup Breakfast Radishes, quartered
- Fresh Dill, chopped, for sprinkling over
- Fresh Chives, chopped, for sprinkling over
Dressing
- 1 lemon, juiced
- 1 tablespoon champagne vinegar
- 2 cloves garlic, finely chopped
- 1 shallot, finely chopped
- 1/3 cup olive oil
- ¼ cup chives
- kosher salt and freshly cracked black pepper to taste
Directions
- For the Lemon Chive Vinaigrette, combine the lemon, champagne vinegar, garlic, shallot, olive oil and chives in a small bowl and whisk to combine. Season with salt and pepper as needed.
- For the Marinated Tomatoes, combine the tomatoes, red onion, oregano, olive oil, red wine vinegar, salt and pepper in a large bowl and toss to combine. Let marinate for at least 30 minutes.
- For the Salad – On a large serving platter, arrange the market lettuce with piles of the tuna, blanched haricot verts, cucumbers, both kinds of olives, red bell pepper and breakfast radishes. Sprinkle with the fresh herb and serve with the vinaigrette.
