Salade Niçoise Nouvelle

Salade Niçoise Nouvelle

Tuna, hard-boiled eggs, tomatoes, potatoes, green beans and olives are composed and drizzled with a lively roasted garlic dressing in our take on the classic salade nicoise.

From EatingWell:
Yield: 4 servings
Active Time: 30 minutes
Total Time: 30 minutes


  1. 1 pound small red potatoes, scrubbed
  2. Salt, to taste
  3. Roasted Garlic Dressing, divided (recipe follows)
  4. 12 ounces green beans, trimmed
  5. 3 plum tomatoes, cut into eighths
  6. 3 hard-boiled eggs, peeled and cut lengthwise into quarters (see Tip)
  7. 1 6-ounce can chunk light tuna, drained (see Note)
  8. 8 black olives, such as Kalamata, pitted and sliced
  9. 1/2 small red onion, thinly sliced
  10. 2 tablespoons drained capers, rinsed
  11. 2 tablespoons chopped fresh parsley
  12. 8 anchovy fillets, rinsed and patted dry


  1. Cover potatoes with cold water in a medium saucepan, season with salt and bring to a boil. Reduce heat to medium and cook until the potatoes are just tender, about 10 minutes. Drain. Let stand until cool enough to handle. Slice into a large bowl and toss with 1/4 cup dressing.
  2. Cook green beans in boiling salted water until just tender, about 5 minutes. Drain, refresh under cold water and pat dry. Add to the potatoes along with another 1/4 cup dressing. Toss gently to coat.
  3. Transfer to a platter or individual plates. Arrange tomatoes and eggs around the outside; scatter tuna, olives, onions, capers and parsley over the top. Arrange anchovies decoratively; drizzle with the remaining dressing.

Tips & Notes

This Recipe Calls For:


Nutrition Per Serving: 382 calories; 14 g fat (3 g sat, 9 g mono); 193 mg cholesterol; 39 g carbohydrates; 26 g protein; 6 g fiber; 684 mg sodium; 1066 mg potassium.

Nutrition Bonus: Vitamin C (72% daily value), Potassium (30% dv), Vitamin A (27% dv), Folate & Iron (21% dv), Calcium (16% dv).

2 Carbohydrate Serving

Exchanges: 1 starch, 4 vegetable, 2 lean meat, 1 fat