Layered \"NorCal\" Nicoise Salad recipe
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Ingredients
- 4 ounces tender, thin green beans 1 Yukon Gold potato, peeled and cut into 1/2-inch dice 1 tablespoon olive oil 3 ounces oil-packed tuna, drained ½ cup cherry tomato halves ½ cup pitted nicoise olives 1 hard-boiled egg, chopped 1 anchovy fillet 1 tablespoon chopped fresh parsley 1 tablespoon Dijon mustard 3 anchovy fillets 3 tablespoons white wine vinegar 2 tablespoons lemon juice 2 teaspoons minced shallots 1 teaspoon minced fresh tarragon ¼ cup ripe avocado ⅓ cup olive oil, or more to taste 1 teaspoon freshly ground black pepper 1 pinch cayenne pepper
Nutrition Info
- 1592.4 caloriescarbohydrate: 56.3 gcholesterol: 240.9 mgfat: 134.9 gfiber: 10.9 gprotein: 44.3 gsaturatedFat: 19.5 gservingSize: -sodium: 3184.8 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Layered \"NorCal\" Nicoise Salad
Directions
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Bring a pot of salted water to a boil over medium-high heat. Add green beans and cook for just 2 minutes. Transfer to a bowl of ice water using a slotted spoon.
Transfer potato cubes to the same pot, simmer over medium heat until tender, but not soft, 5 to 8 minutes. Remove potatoes with a slotted spoon and drain on a paper towel-lined plate. Slide out paper towel and drizzle warm potatoes with about 1 tablespoon olive oil.
Drain green beans. Cut into 1/2-inch to 3/4-inch pieces.
Place the potatoes in a 1-quart canning jar, even out the layer. Add in this order a layer of chopped green beans, tuna, tomatoes, olives, eggs, and anchovy fillet, evening out layers as you go. Top with chopped parsley. Leave about 1/2 inch space at the top. Close with lid and refrigerate while you make the dressing.
Place mustard and anchovies in a mixing bowl. Add vinegar, lemon juice, shallots, tarragon, and avocado, olive oil, black pepper, and cayenne pepper. Blend with an immersion blender until thoroughly emulsified, 1 or 2 minutes. If dressing seems too thick, stir in 1 or 2 teaspoons water or lemon juice.
Pour about 1/4 cup dressing into salad jar, or more to taste. Toss with a fork. Or you can shake the jar and transfer dressed salad to a bowl.