Nicoise Salad - The Produce Moms
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Nicoise Salad
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Course Salads
Servings
Ingredients
  • 2 heads lettuce
  • 2 tbsp vegetable oil
  • 4 tuna steaks cut 1" thick, approximately 6 oz each
  • 4 oz french green bean cooked and cooled
  • 8 oz fingerling potato cooked, cooled, and sliced
  • 2 egg hard-cooked, chopped
  • vinaigrette made with whole grain mustard
Course Salads
Servings
Ingredients
  • 2 heads lettuce
  • 2 tbsp vegetable oil
  • 4 tuna steaks cut 1" thick, approximately 6 oz each
  • 4 oz french green bean cooked and cooled
  • 8 oz fingerling potato cooked, cooled, and sliced
  • 2 egg hard-cooked, chopped
  • vinaigrette made with whole grain mustard
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat oil in large skillet over medium-high heat. Sprinkle tuna with salt and pepper; place in skillet. Cook to desired doneness, about 4 to 6 minutes, turning once. Remove from pan; let cool slightly.
  2. Cut core end of lettuce to release leaves; cut leaves crosswise in half. Rinse; drain well. Combine lettuce, potatoes, eggs and beans in large bowl.
  3. Add 1/4 cup vinaigrette to salad before serving; toss well. Place tuna on top. Drizzle with additional vinaigrette, as desired.
Recipe Notes

Tip: Salad can be prepared ahead of time, through step 3. Refrigerate tuna and salad separately. Add dressing and assemble just before serving.

Recipe and photo provided by Tanimura and Antle - http://www.taproduce.com

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