Nouveau Niçoise

Nouveau Niçoise

This quick, easy remake of the Provencal standard turns a couple of cans of tuna into a main-course salad that's just waiting for a glass of crisp Chardonnay.

From EatingWell: April/May 2005, The EatingWell Healthy in a Hurry Cookbook (2006)
Yield: 4 servings, generous 2 cups each
Active Time: 30 minutes
Total Time: 40 minutes

Ingredients

  1. 8 cups water
  2. 8 ounces green beans, trimmed and halved
  3. 8 small red potatoes
  4. 2 eggs
  5. 1/4 cup minced shallots
  6. 1/4 cup red-wine vinegar
  7. 2 tablespoons Dijon mustard
  8. 1/4 teaspoon salt
  9. 1/4 teaspoon freshly ground pepper
  10. 3 tablespoons extra-virgin olive oil
  11. 6 cups mixed salad greens
  12. 2 6-ounce cans chunk light tuna, drained (see Note)
  13. 12 Nicoise or Kalamata olives

Preparation

  1. Bring water to a boil in a 3- to 4-quart saucepan. Add green beans and cook until just tender and bright green, 1 to 2 minutes. Using a slotted spoon, transfer the beans to a colander, rinse under cold water and set aside in a large bowl. Carefully place potatoes and eggs into the boiling water. Cook the eggs until hard, 12 minutes. Using a slotted spoon, transfer the eggs to the colander, rinse under cold water until cool and set aside. Continue cooking the potatoes until fork-tender, 3 minutes more. Drain the potatoes; rinse under cold water until cool enough to handle.
  2. Meanwhile, combine shallots, vinegar, mustard, salt and pepper in a small bowl. Slowly whisk in oil.
  3. Cut the potatoes into quarters or eighths, depending on their size. Add to the bowl with the beans. Add greens, tuna and the dressing. Toss well. Peel the eggs and cut into wedges. Divide the salad among 4 plates. Top with egg wedges and olives. Serve immediately.

Tips & Notes

Nutrition

Nutrition Per Serving: 436 calories; 16 g fat (3 g sat, 11 g mono); 159 mg cholesterol; 38 g carbohydrates; 33 g protein; 6 g fiber; 547 mg sodium; 1140 mg potassium.

Nutrition Bonus: Vitamin C (90% daily value), Potassium (33% dv), Vitamin A (30% dv), Folate (26% dv), Iron (15% dv).

2 Carbohydrate Serving

Exchanges: 2 starch, 2 vegetable, 3 very lean meat, 3 fat