Nicoise Salad
★★☆☆☆
Ingredients
- 1 (6-ounce) tuna steak, seared and sliced
- 1/2 cup pitted olives, such as Kalamata or Niçoise (118 ml)
- 1 cup green beans, blanched and cooled (237 ml)
- 1 cup cherry tomatoes, halved (237 ml)
- 2 hard-boiled eggs, quartered
- 4 anchovy fillets, packed in oil, drained (optional)
- 4 cups mixed greens (946 ml)
- 2 Tbsp extra-virgin olive oil (29.6 ml)
- 1 Tbsp red wine vinegar (14.8 ml)
- 1 tsp Dijon mustard (4.9 ml)
- Salt and pepper, to taste
Instructions
- Arrange mixed greens on a platter.\n2. Arrange tuna, olives, green beans, tomatoes, eggs, and anchovies (if using) over the greens.\n3. In a small bowl, whisk together olive oil, vinegar, and Dijon mustard. Season with salt and pepper to taste. Drizzle dressing over the salad.
Wine Pairing: Medium Red (Pinot Noir) — A dry rosé or light red wine such as Pinot Noir.