The Pioneer Woman Tasty Kitchen
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A Perfectly Easy Salad Nicoise

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Level: Easy

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Description

Take a classic, modify it slightly and voila, a new classic Salad Nicoise.

Ingredients

  • FOR THE SALAD:
  • 1 cup Fresh Green Beans, Ends Trimmed Off
  • 2 whole Eggs
  • 1 bunch Baby Spinach, About A Handful
  • 2 whole Boiled Yukon Gold Potatoes, Cut Into Thick Slices
  • 6 whole Cherry Tomatoes, Cut In Half
  • 1 can Good Quality Tuna, 5 Ounce Can, Drained (freshly Cooked Is Even Better)
  • FOR THE DRESSING:
  • 1 Tablespoon Chopped Shallot
  • 1 clove Garlic, Chopped
  • 1 teaspoon Grainy Mustard
  • ½ cups Red Wine Vinegar
  • ¼ cups Olive Oil, More If You'd Like It Milder
  • Salt And Pepper, to taste

Preparation

For the dressing:
Add the first four dressing ingredients into a bowl and mix. Then whisk in the olive oil to emulsify. I like my dressing tangy, but add more olive oil if you’d like. Add salt and pepper to taste.

For the salad:
Add green beans to a pot of boiling water and cook them until crisp/tender, about 4 minutes. Be careful not to overcook or they’ll be mushy and taste like they’re from a can—you don’t want that. IMMEDIATELY put them into a bowl of ice water. This will stop the cooking process and help them maintain their brilliant green color.

Put eggs in a large pot and cover with cold water by 1 inch. Slowly bring to a boil over medium heat. This can take 8-10 minutes. When the water comes to a full boil, cover and remove pot from the heat. Let them sit for 12 minutes. IMMEDIATELY put eggs in an ice bath—it stops the cooking and keeps the yolks a beautiful yellow. Peel eggs and use an egg slicer for perfect rings.

Now for the fun part—the assembly. First put the spinach on the platter then top with the other ingredients. Try to balance the colors so it all looks delicious. Drizzle with the vinaigrette dressing and serve. As always, enjoy!

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