Deconstructed Nicoise Salad

Yield: 4 Servings (15 oz. each)

Yield: 4 Servings (15 oz. each)

Simple preparation (and a handful of ingredients you likely already have on hand) result in this satisfying entrée salad. Arrange it on a platter and serve it family-style, or make it grab-n-go with the dressing on the side.

Vinaigrette Dressing:

Ingredient	Weight	Volume
Olive oil, extra virgin	8 fl. oz.
Red wine vinegar	4 fl. oz.
Dijon mustard		4 Tbsp.
Garlic, minced		1 Tbsp.
Salt		to taste
Pepper		to taste

Salad:

Ingredient	Weight	Measure
Simplot Simple Goodness™: Haricot Vert	16 oz.
Salad greens, mixed	6 oz.	8 cups
Baby potatoes, cooked, halved	16 oz.
Eggs, hard-boiled (jammy), halved		4 each
Cherry tomatoes, halved		2 cups
Pickled red onions, sliced, prepared	8 oz.
Green olives, pitted, halved		1 cup
Capers		4 Tbsp.
Tuna, canned, drained, flaked	20 oz.
Italian parsley, chopped		as garnish

Preparation Instructions:

Step 1

Prepare beans according to package instructions. Chill.

Step 2

To make the vinaigrette; whisk together the olive oil, vinegar, Dijon, garlic, and salt and pepper. Set aside.

Step 3

For each serving; place1/4 of the greens on a serving plate. Arrange 1/4 of the beans, potatoes, eggs, tomatoes, onions, olives and capers on top. Place 5 oz. of tuna in the center. Drizzle with prepared dressing and garnish with chopped parsley.