Salade Niçoise
Our version of this provençal specialty is perfect for a lunch or light dinner. Add a crusty baguette and a glass of wine and you'll be instantly transported to the Cote d'Azure.
1/2 pound haricots verts (small, thin green beans), trimmed
1 pound small new potatoes
6 cups green leaf lettuce, torn into bite-size pieces
2 to 3 small ripe tomatoes, quartered
3 hard boiled eggs, peeled and quartered
4 anchovy fillets
16 Niçoise olives
1 (7.76-ounce) jar Ortiz tuna
1/3 cup prepared vinaigrette
Pepper to taste
Lightly steam haricots verts, then drain and plunge them into ice water to cool. Drain and set aside.
Cook potatoes until just tender, then run under cold water to cool. Drain, quarter and set aside.
Arrange lettuce in the center of a large plate or on individual plates.
Compose salad on lettuce by arranging green beans, tomatoes, potatoes, eggs, anchovies and olives on top.
Place tuna in center, drizzle with vinaigrette, season with pepper and serve.
Nutrition Per serving (about 15oz/414g-wt.): 290 calories (100 from fat), 11g total fat, 2g saturated fat, 150mg cholesterol, 350mg sodium, 25g total carbohydrate (5g dietary fiber, 4g sugar), 26g protein