monday nicoise Posted on May 10, 2011 By hello kitchen

The hellokitchen.net website was experiencing some high-tech problems on Monday, so I apologize if you ran into any errors! Things have gotten so complicated on the internets.

This was our Monday night dinner, and I couldn’t resist showing it off. Nicoise salad looks great on a platter, and it came together pretty simply. I always fall back to Ina Garten’s recipe since she tosses the potatoes with an herb & shallot Champagne vinaigrette, a nice change from lemon-based dressing. As the summer goes on, I’ll favor more and more basil for the salad, both green and purple varieties. The basil plants are still pretty small right now, so I held back!

Tuna Nicoise Salad

based on the recipe from The Barefoot Contessa Cookbook by Ina Garten

12 new potatoes
1/2 lb green beans, trimmed
2 eggs
12 cherry tomatoes
1 can albacore tuna, or 1 filet tuna pan-seared with olive oil, salt & pepper
1 tbsp capers, rinsed
15 nicoise olives, pitted

for the dressing:
1 shallot, minced
2 tbsp Champagne vinegar
1/2 tsp dijon mustard
1/2 tsp kosher salt
1 tbsp olive oil
5 tbsp walnut oil
3 green onions, sliced thin
4 basil leaves, chopped
fresh cracked pepper

multi-grain baguette, toasted with butter

1. Bring a large pot of salted water to a boil. Add potatoes, boil for 15 minutes or until slightly tender. Add green beans to the pot, and boil for another 5-7 minutes. Lift potatoes & green beans out and drain in a colander. Add eggs to boiling water and simmer for 5 minutes. Remove from heat and let sit another 5 minutes. Remove, rinse in cold water and peel.

2. Combine the shallot, vinegar, salt & mustard in a small bowl. Let sit for 15 minutes, then whisk in the oils, herbs and pepper.

3. Toss the potatoes & green beans with about 1/2 of the dressing. The flavors will meld together well if the potatoes & beans are still hot.

4. On a platter, arrange the potatoes & green beans, cherry tomatoes, tuna, eggs & toasted baguette. Pour over the remaining dressing and dot with the capers and olives. Enjoy!

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