Anti Inflammatory Salade Niçoise with Tuna and Olives
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Learn more →Ingredients
4 servings
For the salad
- 1 lb small waxy potatoes (such as fingerling or baby yukon gold)
- ½ lb green beans, trimmed
- 4 large eggs
- 2 cans (5 oz each) oil-packed tuna, drained
- 1 cup cherry tomatoes, halved
- ½ cup niçoise olives (or kalamata olives, pitted)
- 4 anchovy fillets, packed in oil
Ingredient noteUse an anti-inflammatory vegetable oil like olive oil or avocado oil.
- 4 cups mixed salad greens or butter lettuce, torn
For the vinaigrette
- 3 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 small shallot, finely minced
- 1 clove garlic, finely grated or minced
- ½ cup extra-virgin olive oil
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Place the potatoes in a large pot, cover with cold salted water by 2 inches, and bring to a boil over high heat. Cook until a paring knife slides through the center with no resistance, about 12–15 minutes. Using a slotted spoon, transfer the potatoes to a cutting board; keep the water at a boil.
- 2
Add the green beans to the same boiling water and cook until bright green and just tender with a slight snap, about 3–4 minutes. Transfer with the slotted spoon to a colander and rinse under cold running water until cool to the touch. Set aside.
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