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Per serving
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- 1
Whisk the dressing
In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, salt, onion powder, and black pepper until it comes together into a smooth emulsion. Set aside at room temperature so the flavors can mingle while you prep everything else.
- 2
Boil the potatoes
Place the whole red potatoes in a medium saucepan and cover with about 6 cups cold water. Bring to a boil, then reduce the heat and simmer, covered, until the potatoes are fork-tender, 15 to 20 minutes. Lift them out with a slotted spoon, let cool, then cut into quarters. Keep the water on the heat for the beans.
- 3
Blanch the green beans
In the same pot of boiling water, cook the green beans until bright green and crisp-tender, 3 to 5 minutes. Immediately transfer them to a bowl of ice water to stop the cooking and lock in the color, then drain and pat dry.
- 4
Compose and serve
Divide the Bibb lettuce among four plates. Arrange the quartered potatoes, green beans, halved cherry tomatoes, olives, quartered hard-boiled eggs, and flaked tuna in neat sections over the lettuce. Drizzle generously with the dressing and serve any extra on the side.
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Classic Niçoise Salad
Created by: WholeFoodWendy
Ingredients
- 2/3 cup olive oil
- 6 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 4 red potatoes
- 1 cup green beans
- 7 cup Bibb lettuce
- 1 cup cherry tomatoes
- 20 Niçoise olives
- 4 eggs
- 10 oz canned tuna
Instructions
- Whisk the dressingIn a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, salt, onion powder, and black pepper until it comes together into a smooth emulsion. Set aside at room temperature so the flavors can mingle while you prep everything else.
- Boil the potatoesPlace the whole red potatoes in a medium saucepan and cover with about 6 cups cold water. Bring to a boil, then reduce the heat and simmer, covered, until the potatoes are fork-tender, 15 to 20 minutes. Lift them out with a slotted spoon, let cool, then cut into quarters. Keep the water on the heat for the beans.
- Blanch the green beansIn the same pot of boiling water, cook the green beans until bright green and crisp-tender, 3 to 5 minutes. Immediately transfer them to a bowl of ice water to stop the cooking and lock in the color, then drain and pat dry.
- Compose and serveDivide the Bibb lettuce among four plates. Arrange the quartered potatoes, green beans, halved cherry tomatoes, olives, quartered hard-boiled eggs, and flaked tuna in neat sections over the lettuce. Drizzle generously with the dressing and serve any extra on the side.