Recipe courtesy of Robert Irvine

City of Lights Salad Nicoise

  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Inactive: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

Vinaigrette:

3 tablespoons balsamic vinegar

1/8 cup apple juice

2 teaspoons Dijon mustard

1/4 teaspoon salt

Dash pepper

6 tablespoons extra-virgin olive oil

Salad:

4 red potatoes, scrubbed well, cut into 1-inch wedges, boiled until tender and allowed to cool

1 pound haricots verts, trimmed, steamed until just tender but still bright green and allowed to cool

1/4 cup minced fresh parsley leaves (about 1-ounce)

2 (6-ounce) cans tuna, drained

Salt and freshly ground black pepper

6 hard boiled eggs (peeled while warm) and allowed to cool, cut into 4 wedges lengthwise

Directions

  1. Prepare the salad dressing just before use. Add vinegar, apple juice, Dijon mustard, salt, and pepper 1 at a time through the feed opening of a running blender. Then, leaving the blender running, add the olive oil in a slow steady stream.
  2. Cut the potatoes into 1/4-inch thick slices and add to a mixing bowl. Slice the green beans into 3/4 to 1-inch lengths and add to the potatoes. Fold in parsley and tuna. Toss gently with enough dressing to coat and top with wedges of hard boiled egg.

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