Description
This is our family’s favorite nicoise salad. You can substitute canned tuna or grilled chicken for the grilled tuna. Change out the vegetables to suit your taste. The dressing is the best part – flavorful enough to stand up to the potatoes and tuna, without overwhelming the greens. I like to use a mix of lettuces in this salad – for flavor and appearance. Serving size is a generous plateful.
Ingredients
- Tuna
- Olive Oil
- Lemon Juice
- Pepper
- Lettuce
- Green Onions
- Small Red Potatoes
- Green Beans
- Hardboiled Egg
- Cherry Tomatoes
- Avocado
- Olive
- Balsamic Vinegar
- Herbs
- Seasoning Salt
- Seasoned Pepper
- Garlic Powder
- Parmesan Cheese
- Water
Instructions
- Brush tuna with lemon, olive oil, and pepper
- Grill to desired degree of doneness
- Set aside
- Thoroughly combine dressing ingredients
- Set aside
- Heat water to boiling
- Cook potatoes until tender, cool in iced water until room temperature
- Remove, and pat dry
- Cook green beans until crisp-tender, cool in iced water
- Remove and pat dry
- Toss salad greens and onion together
- Drizzle with dressing, toss, and divide between two plates
- Divide tuna between plates, and center on lettuce
- Toss potatoes with 1-1 / 2 t
- Dressing, divide between the plates
- Toss green beans with 1 / 2 t
- Dressing, and divide between the plates
- Divide remaining vegetables and eggs between the plates, arranging attractively
- Drizzle with dressing and serve