Side
Classic Niçoise Salad
Tender potatoes and crisp green beans mingle with juicy tomatoes, creamy chickpeas, and flaky tuna, all brought together by a bright anchovy vinaigrette that clings to every bite. Quarters of hard-boiled egg and a sprinkle of parsley add richness and freshness to this composed classic.
- Total
- 43 min
- Prep
- 25 min
- Cook
- 18 min
- Serves
- 2
Nutrition per Serving
- Calories
- 471
- Protein
- 19g
- Carbs
- 30g
- Fat
- 31g
- Fiber
- 7g
- Sugar
- 8g
- Sodium
- 476mg
Ingredients
- 4 oz small red or white potatoes (about 4), scrubbed and halved
- 1/2 cup Easy Anchovy Vinaigrette (see Associated Recipe)
- 4 oz fresh green beans (1 cup), trimmed
- 3/4 cup rinsed canned chickpeas
- 1 cup cherry or grape tomatoes, halved
- 2 1/2 oz water-packed light tuna, drained
- 2 hard-boiled eggs, quartered
- Chopped fresh parsley, for garnish
Instructions
- Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes to the basket; cover and steam until tender, 10 to 12 minutes. Transfer the potatoes to a medium bowl. Add vinaigrette and toss gently with a flexible spatula to coat. Let the potatoes stand in the dressing for a minute or two. Using a slotted spoon, transfer the potatoes to a platter or divide between 2 plates.
- Add green beans to the steamer basket, cover and steam until tender-crisp, 4 to 6 minutes. Rinse under cold running water to stop the cooking.
- Arrange the green beans, chickpeas, tomatoes, tuna, and eggs on the platter (or plates). Drizzle the remaining dressing from the bowl over the salad. Garnish with parsley, if desired.