Salade Niçoise Nouvelle
Tuna, hard-boiled eggs, tomatoes, potatoes, green beans and olives are composed and drizzled with a lively roasted garlic dressing in our take on the classic salade nicoise.
- 1 pound small red potatoes, scrubbed
- Salt, to taste
- Roasted Garlic Dressing, divided (recipe follows)
- 12 ounces green beans, trimmed
- 3 plum tomatoes, cut into eighths
- 3 hard-boiled eggs, peeled and cut lengthwise into quarters (see Tip)
- 1 6-ounce can chunk light tuna, drained (see Note)
- 8 black olives, such as Kalamata, pitted and sliced
- 1/2 small red onion, thinly sliced
- 2 tablespoons drained capers, rinsed
- 2 tablespoons chopped fresh parsley
- 8 anchovy fillets, rinsed and patted dry
- Cover potatoes with cold water in a medium saucepan, season with salt and bring to a boil. Reduce heat to medium and cook until the potatoes are just tender, about 10 minutes. Drain. Let stand until cool enough to handle. Slice into a large bowl and toss with 1/4 cup dressing.
- Cook green beans in boiling salted water until just tender, about 5 minutes. Drain, refresh under cold water and pat dry. Add to the potatoes along with another 1/4 cup dressing. Toss gently to coat.
- Transfer to a platter or individual plates. Arrange tomatoes and eggs around the outside; scatter tuna, olives, onions, capers and parsley over the top. Arrange anchovies decoratively; drizzle with the remaining dressing.
Tips & Notes
- Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with cold water. Let stand until cool enough to handle before peeling.
- Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.
Per serving: 382 calories; 14 g fat (3 g sat, 9 g mono); 193 mg cholesterol; 39 g carbohydrates; 26 g protein; 6 g fiber; 684 mg sodium; 1066 mg potassium.
Nutrition Bonus: Vitamin C (72% daily value), Potassium (30% dv), Vitamin A (27% dv), Folate & Iron (21% dv), Calcium (16% dv).
Carbohydrate Servings: 2
Exchanges: 1 starch, 4 vegetable, 2 lean meat, 1 fat
More From EatingWell
If you work out in the morning, refuel with one of these...
Our healthy Labor Day recipes are a delicious way to...
One-pot recipes are the perfect solution for easy weeknight...
Our healthy stir-fry recipes are full of fiber-rich...
Packed with a bounty of nutrients as well as fiber, green...
Store-bought packaged foods can make cooking or baking easier...
Whether grilled, seared, broiled, baked or made into burgers...
Whether you’re roasting beets, serving them sliced on a salad...
Celebrate summer with our summer dessert recipes made with...In the dog days of summer, you don’t have to turn on your stove...
When summer tomatoes from backyard gardens and farmstands hit...
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
- Quick (total 30 min. or less)
- Ease of Preparation
- Total Time
- 30 minutes or less