Salade Niçoise Recipe

Traditional versions of this recipe typically include anchovie fillets. For this recipe, the anchovies are incorporated into the vinaigrette dressing. This recipe is easy to make with only a few, easy-to-find ingredients. You can substitute different types of greens depending on availability.

Ingredients:

1 bag of mixed greens or romaine lettuce

2 4-5 oz. containers of tuna (packed in water not oil)

16 cherry tomatoes, halved

4 hard boiled eggs, quartered

½ cup small black olives

1 small red onion, sliced into thin ½ rings

1 tbsp fresh cilantro

Vinaigrette Dressing

2 tbsp lemon juice

2 hard boiled eggs

2 tbsp balsamic vinegar

2 anchovy fillets

1 tbsp Dijon mustard

2 garlic cloves, peeled and chopped

1 tspn Worcestershire sauce

1 tspn black pepper

¼ tspn kosher salt

½ cup extra virgin olive oil

Preparation:

1. Remove the egg yolks from the hard boiled eggs and put them into a food processor with the 2 anchovy fillets. Grind these two ingredients until well combined.
2. Add the remaining ingredients for the salad dressing to the food processor. Mix until well combined. Refrigerate the dressing until ready to use.
3. Cover the bottom of a large bowl with the greens.
4. Place the tuna in the middle of the bowl.
5. Arrange the egg and tomato slices around the edge of the tuna and top with the olives and the onion slices.
6. Sprinkle with the cilantro.
7. Add dressing and serve.

Tips:

Try to use chunkier tuna and the best quality that you can find. Regular tuna from a can will work. For this recipe, I used Chicken of the Sea Wild Catch which only includes tuna, water and sea salt.