Classic Nicoise salad recipe - tuna fish, potatoes, green beans, hard-boiled eggs, tomatoes, olives and capers - with a Latin twist by adding avocado slices, lime marinated onions and a spicy serrano cilantro vinaigrette.
Course Appetizer, Salad, Side Dish
Cuisine European, French, Fusion, Latin fusion
Keyword French tuna salad, Green beans, Hard boiled eggs, Nicoise salad, Olives, Potato salad, Potatoes
Prep Time 30 minutesminutes
Cook Time 15 minutesminutes
Total Time 45 minutesminutes
Servings 8to 10
Ingredients
½red onionsliced thinly
Juice from 1 lime
1head of lettucewashed and cut into medium sized pieces
3 5ozcans of tuna fish
1lb.green beanstrimmed
1 ½lbs.of fingerling potatoespeeled
12ozcherry or grape tomatoescut in halves
8hard-boiled eggspeeled and cut in quarters
2avocadospeeled and sliced
½cupolivestechnically they should Niçoise olives
2tbscapers
4-5radishesthinly julienned
Spicy lemon vinaigrette:
Juice from 2 lemons
2garlic clovescrushed
2tspmustard
1tbsfinely chopped parsley
1tbsfinely chopped cilantro
1serrano pepperfinely diced
3tbsolive oil
Salt and pepper
Instructions
Marinate the red onions slices in the lime juice with ½ tsp of salt for at least 30 minutes.
Cook the fingerling potatoes in boiling water and boil until tender but still firm, about 8 minutes. Drain and let them cool down.
Cook the green beans in boiling water until they are bright green and slightly tender, about 4-5 minutes. Drain them and let them cool down in ice cold water to keep from overcooking and turning brown.
To make the vinaigrette for the Nicoise salad, combine the lemon juice, crushed garlic cloves, mustard, chopped parsley, chopped cilantro, diced Serrano pepper, olive oil, salt and pepper in a bowl or container with a tight lid. With the lid on shake the bowl until all the ingredients are blended together.
Toss the lettuce with ¼ of the vinaigrette and place on a large platter. Toss the fingerling potatoes with another ¼ of the vinaigrette. Arrange the cherry tomato halves, the hard-boiled eggs, tuna fish, potatoes and green beans on the platter.
Arrange the avocado slices around the edges of the salad platter, add the olives and capers. Sprinkle the marinated onion, julienned radish bits, and the rest of the salad dressing over the salad.