Salade Nioise Recipe

• Difficulty: Easy Perfect for a quick, delicious weeknight meal!
• Servings: 4 people
• Nutrition (Per Serving, 1 of 4): Calories 534, Total Fat 26 g, Saturated Fat 5 g, Carbohydrates 45 g, Dietary Fiber 10 g, Sugars 7 g, Protein 34 g, Cholesterol 173 mg, Sodium 1379 mg
• Total Time: 30 minutes
• Preparation: 20 minutes
• Rest: 10 minutes

• 1 head romaine lettuce, torn into bite-sized pieces
• 4 hard-boiled eggs, sliced
• Two 5-ounce cans of quality light tuna in oil, drained
• 2 green onions, thinly sliced
• 1 tomato, seeded and diced
• 1/2 pound green beans, lightly blanched
• 2 large red potatoes, cubed and boiled until tender
• Kosher salt and freshly ground black pepper, to taste
• Lemon-Olive Vinaigrette (recipe below bursts with fresh, zesty flavor!)

Lemon-Olive Vinaigrette:

• 1 teaspoon Dijon mustard
• Juice of 1/2 lemon
• 1/2 teaspoon vinegar (suggested: white wine vinegar)
• 1/4 cup extra-virgin olive oil
• 1 tablespoon fresh thyme, finely chopped
• 1/2 cup briny olives from the salad bar, chopped (recommended: Nioise olives for authentic taste)
• Kosher salt and freshly ground black pepper, to taste

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1. Layer a large serving platter with fresh romaine lettuce. Artfully arrange the eggs, tuna, green onions, tomato, green beans, and potatoes on top. Season generously with salt and pepper to your liking. Drizzle with the vibrant Lemon-Olive Vinaigrette and serve immediately for maximum freshness!

Lemon-Olive Vinaigrette Preparation:

1. In a small bowl, whisk together the Dijon mustard, fresh lemon juice, and vinegar. Gradually drizzle in the olive oil while whisking vigorously to create a silky emulsion. Fold in the chopped thyme and olives, then taste and season with salt and pepper. Let it rest for 10 minutes to let the bold flavors mingle and shine.