Classic salad niçoise

Delight in the flavors of a traditional Salad Niçoise with fresh greens, tuna, olives, and boiled eggs. A delectable combination that satisfies your cravings.

Ingredients:

• 1 cup canola oil
• 1/4 cup distilled white vinegar
• 1/4 cup apple cider vinegar
• 2 teaspoons Dijon mustard
• 1 clove garlic, smashed
• 1/4 teaspoon dry mustard
• 1/4 teaspoon lemon-pepper spice mix (see Recipe Note)
• Kosher salt
• Freshly ground black pepper
• 450g fingerling potatoes
• Kosher salt
• 230g green beans or haricot verts
• 3 tablespoons unsalted butter, melted, divided
• 3 (4.5-ounce) cans tuna packed in olive oil, drained
• 3 cups salad greens
• 4 large hard-boiled eggs, peeled and sliced
• 2 medium ripe tomatoes, quartered
• Pitted Niçoise olives (optional)
• Freshly ground black pepper

Instructions:

1. Combine the oil, white vinegar, cider vinegar, Dijon, and garlic in a blender or small food processor and blend until the dressing achieves a thick and creamy consistency (emulsified). Then, incorporate the mustard, lemon-pepper seasoning, and a generous amount of salt and pepper, blending briefly to mix. Taste the dressing and adjust by adding more vinegar, lemon-pepper seasoning, and salt if necessary.
2. This dressing recipe yields more than what is required for one salad; any leftover vinaigrette can be stored in the refrigerator for up to 1 week.
3. In a large saucepan, place the potatoes and add enough water to cover them by a few inches. Season generously with salt and bring to a boil over medium-high heat. Let the potatoes simmer until they are tender and easily pierced with a knife, typically around 10 minutes. Using a slotted spoon, transfer the potatoes to a medium-sized bowl and allow them to cool.
4. Bring the water back to a boil and introduce the green beans. Cook until they turn bright green and reach a crisp-tender texture, which usually takes 3 to 4 minutes. Drain the beans and transfer them to a medium bowl.
5. Slice the potatoes into thin rounds, returning them to the bowl. Mix in 2 tablespoons of butter and season with salt and pepper, tossing to combine; set aside. Add the remaining 1 tablespoon of butter to the green beans, season with salt and pepper, and toss to combine. Place the drained tuna in another bowl, add a few spoonfuls of the vinaigrette, and toss to mix. Adjust by adding more vinaigrette and seasoning with salt and pepper as required.
6. On a serving platter, layer the salad greens. Arrange the potatoes, green beans, eggs, tomatoes, tuna, and olives (if desired) on the lettuce. Serve with the extra dressing on the side.

Summary:

• Calories: 1853 kcal
• Fat: 89 g
• Protein: 154 g
• Carbs: 110 g
• Potassium: 4253 mg
• Magnesium: 342 mg