Tuna Niçoise Salad
Recipe by Jaclyn Irwin
If you love a classic niçoise salad, I think you’ll also love this version that uses a fresh, herby basil dressing. It’s a light and summery spring salad that has a lot of depth to it which will help keep you feeling full.
Bring a large pot of water to a boil. Once boiling, add the potatoes and boil until fork tender, about 15 minutes. Remove the potatoes with a slotted spoon and set aside.
Set a large bowl aside with ice cold water and ice cubes.
In the same pot of water, reduce the heat to a low boil and gently add the eggs using a slotted spoon. Simmer for seven and a half minutes (for an egg that is still a little jammy) and immediately remove the eggs and place in the ice bath.
In the same pot of water, add the green beans and blanch for one minute, then remove and add to the ice bath with the eggs.
In a food processor, combine the mayonnaise, basil, anchovies, lemon juice and salt and blend until smooth. Set aside.
Peel and slice the eggs in half.
Place the arugula on a large platter and top with tomatoes, radishes, tuna, potatoes, sliced eggs and green beans. Drizzle the dressing over top and serve immediately. Enjoy!
Substitutions: No tuna: use salmon. No basil: use another herb such as parsley or cilantro. No anchovies: omit.
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