Layered Tuna Niçoise Salad. New Music From Josh Garrels.

Is anyone left after that? :)

Alright. I’ve got a classic salad recipe today that is perfect for entertaining, light lunches, picnics…you name it.

A Layered Tuna Niçoise Salad has all sorts of goodies in it. Of course there’s tuna. There is also crisp green beans, tasty new potatoes, HB eggs, meaty olives, briny capers, and peppery basil all topped off with a fresh, mustard-garlic vinaigrette.

Alright.

Layered Tuna Niçoise Salad

Ingredients:

1 large head romaine lettuce, torn into bite-size pieces
1 1/2 pounds red boiling potatoes, cooked until just tender and cut into 1/4-inch-thick slices
24 ounces solid white albacore tuna packed in spring water, drained
1/2 pound green beans, ends trimmed, blanched until crisp-tender
3/4 pound Roma tomatoes, cut into 1-inch cubes
6 hard-boiled eggs, peeled and halved lengthwise
1 medium red onion, thinly sliced
1/2 cup black olives, such as Niçoise or Kalamata, pitted and halved
1/2 cup green olives, pitted and halved
2 tablespoons capers, drained
4 to 6 anchovies (optional)
2 tablespoons thinly sliced fresh basil
French Vinaigrette (recipe follows)

Directions:

1. Layer the ingredients in a large serving bowl (clear makes for a nice presentation) in the order in which they are listed. Chill until ready to serve, at least 2 hours and up to 4 hours.

2. Serve the dressing separately and allow guests to add it to their own salads.

Serves 6 as a main course or 12 as a side salad

French Vinaigrette

Ingredients:

1/4 cup red wine vinegar
4 teaspoons minced shallots
2 teaspoons Dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
1/4 cup vegetable oil

Directions:

1. Combine the vinegar, shallots, mustard, garlic, salt, and pepper in a medium bowl and whisk to blend. Allow to sit for 15 minutes.

2. Add the oils in a thin, steady stream, whisking continuously, until the dressing thickens slightly. Taste and adjust seasoning if necessary. Refrigerate up to 1 day in advance.

Makes 1 cup

Recipes from Emeril Lagasse