A modern take on a traditional Nicoise salad featuring avocado and anchovies.
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Servings: 6 (click to scale)
Ingredients
- 3/4 lb red potatoes
- 1 tsp kosher salt
- 1 1/2 cup French style frozen green beans
- 3 each egg hard boiled
- 3 each Romaine hearts chopped; about 12 cups
- 1/2 cup black pitted olives halved
- 1 can anchovy fillets
- 1 Tbsp fresh tarragon chopped
- 1 Tbsp fresh basil chopped
- 1 1/2 cup Roma tomates chopped
- 12 ounces canned tuna water packed
- 1 pound avocados cubed
- 1 cup Italian salad dressing
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Instructions
- Add the potatoes to a large saucepan. Cover with cold water. Add salt and cook until potatoes are just tender, drain and cool on a sheet pan in the refrigerator.
- Prepare green beans by following instructions on package. Let cool
- Prepare hard boiled eggs. Peel and let cool. Cut in quarters.
- Arrange the lettuce in a bed on a serving plate. Combine together the potato, green beans, tomato, tarragon, chives, basil, olives, tuna and 6 anchovies with the vinaigrette. Arrange these ingredients on top of the lettuce.
- Garnish the salad with the eggs and avocado.
Nutrition
Calories: 550kcal | Carbohydrates: 30g | Protein: 22g | Fat: 41g | Saturated Fat: 7g | Sodium: 1100mg | Fiber: 9g
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