Salad Nicoise

Salad Nicoise | ChopChop

Description

This is a traditional French complete-meal salad, but it's not crazy-fancy! Canned tuna, beans, vegetables, and eggs are basic ingredients that you might have on hand already. We're showing you the tradtional method of "composing" the salad on a platter instead of tossing it in a bowl. That way everyone can take a little bit of what they like. (P.S. Don't be afraid of the anchovy in the dressing! It's really good)

Hands-on time: 30 minutes
Total time: 30 minutes
Makes: 6 Servings

Kitchen Gear: 

Colander
Can opener
Measuring cup
Measuring spoons
Large platter
Fork or whisk
Cutting board
Sharp knife (adult needed)

Ingredients

2  
(5-ounce) can tuna (any kind is fine)*
1  
head romaine lettuce, cut or torn into small pieces (or 5 cups salad greens)
1 cup
chopped fresh basil leaves*
1  
(15-ounce) can white cannellini beans, drained and rinsed*
2  
ripe tomatoes, cored and diced (about 1 1/2 cups)*
40  
green beans, trimmed and cut in thirds (about 1 1/2 cups)*
1⁄4 cup
pitted green or black olives
2  
hard-cooked eggs, peeled and quartered*
2 tablespoons
olive oil (For the Dressing)
2 tablespoons
red wine vinegar or fresh lemon juice
1 clove
minced garlic
1 teaspoon
dijon mustard
1  
anchovy, minced (if you like)

Instructions

  1. To drain the tuna: Set the colander in the sink, then use the can opener* to open each can and carefully empty them into the colander. Using the fork, press down on the tuna to squeeze the liquid out. Allow it to drain away.
  2. Arrange the lettuce on the platter and sprinkle the basil over it.
  3. Put the tuna, whit ebeans, tomatoes, green beans, olives, and eggs in separate pules on top of the greens.
  4. To make the dressing: Put the olive oil, vinegar, garlic, mustard, and anchovy in the small bowl and whisk well with a fork.*
  5. Drizzle the dressing over the salad and serve right away.