Niçoise Salad

A classic Niçoise salad is chock-full of tasty ingredients. With tuna, crisp-tender veggies, hardboiled eggs, and delicious Niçoise olives, this salad makes for a fresh and filling entrée.

INGREDIENTS

• Dressing:
• ¾ cup DeLallo Extra Virgin Olive Oil
• ¼ cup DeLallo Golden Sweet Balsamic Style Vinegar
• 1 tablespoon DeLallo Squeeze Basil Pesto Topping
• 1 clove garlic
• 1 anchovy, minced
• ½ teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon salt
• ½ teaspoon pepper
• Salad:
• 1 medium head Boston Bibb lettuce
• ¼ pound baby red potatoes, sliced
• ½ pound green beans
• 8 radishes
• 2 large heirloom tomatoes
• ½ pint cherry tomatoes
• 2 (6-ounce) jars tuna packed in olive oil, drained
• 4 hardboiled eggs
• 1 cup pitted Niçoise olives
• Salt and pepper
• Fresh basil, chopped

DIRECTIONS

1. Make the vinaigrette: Combine garlic, anchovy, pesto, mustard, lemon juice, vinegar, and salt and pepper in a small bowl. Using a whisk, slowly pour in olive oil while stirring constantly. Adjust seasoning as needed.
2. Heat oven to 375°F.
3. Place potatoes in a medium pot and cover them with 2 or 3 inches of cold water. Salt the water and bring to a boil. When the water comes to a boil, continue cooking the potatoes for 10 minutes. Remove with a slotted spoon and drain.
4. Add green beans to the pot of boiling water and cook for 2-3 minutes. Drain the beans and let them cool.
5. Place potatoes on a lined baking sheet, drizzle olive oil and bake for 15 minutes or until they start to brown. Remove from oven and allow them to cool.
6. Transfer the potatoes and green beans to a small bowl and dress with some of the vinaigrette. Toss in chopped basil.
7. On a large platter or individual plates, arrange lettuces, potatoes and green beans, radishes, tomatoes, tuna, and hardboiled egg.
8. Scatter olives over the top and drizzle with remaining vinaigrette. Serve garnished with salt, pepper, and basil leaves.