Light Nicoise Salad
Serves: 4
Aurelia Collier
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
54
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Cherry Tomatoes2 tbsps
Extra-Virgin Olive Oil2 tbsps
Light Mayonnaise1 tbsp
Red Wine Vinegar1 tbsp
Kalamata (chopped pitted)1 cup
Basil (chopped fresh)Directions:
1
Put the potatoes in a medium pot and cover with water by about 2 inches
2
Add a pinch of salt, cover and bring to a simmer over high heat
3
Reduce the heat to medium high and simmer until just tender, about 5 minutes
4
Add the snap peas and continue simmering, covered, until the peas are crisp-tender, about 3 more minutes
5
Drain the potatoes and peas and rinse under cold water; transfer to a large bowl
6
Make the dressing: Puree the tomatoes, olive oil, mayonnaise, vinegar and 1 tablespoon water in a blender
7
Divide the lettuce among 4 bowls and drizzle with some of the dressing
8
Add the tuna, bell pepper, olives and basil to the potatoes and peas; add the remaining dressing and toss gently to coat
9
Season with salt and pepper, then pile on top of the lettuce
10
Photograph by Antonis Achilleos