Simple salad Nicoise
2 cups cleaned salad greens
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
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1 pound fresh green beans, snap peas or other choice, barely steamed and cooled
2/3 to 1 cup vinaigrette
1 can tuna, flaked
1 ripe tomato, quartered, or
1\2 cup grape or cherry tomatoes
2 potatoes, cooked and quartered, or 1 cup cooked rice
4 hard-boiled eggs, halved lengthwise
1 can flat anchovy fillets packed in oil, drained
1/4 cup black oil-cured olives
2 tablespoons capers
1/4 cup minced parsley or cilantro
Makes 4 servings.
Arrange the greens on a large platter, sprinkle with olive oil and lightly salt and pepper. Toss the beans or other vegetable with some of the vinaigrette. Repeat separately with the tuna, tomato and potato or rice. Compose the salad by mounding the beans, potato and tomatoes around the tuna. Garnish with the eggs, anchovies, olives and capers. Drizzle remaining vinaigrette over all. Sprinkle with parsley. Serve immediately.
Per serving: 502 calories (49 percent from fat), 27.5 g fat (5.1 g saturated, 13.4 g monounsaturated), 228.3 mg cholesterol, 26.2 g protein, 38.3 g carbohydrates, 7.9 g fiber, 1,420 mg sodium.