Light Nicoise Salad

Name: Light Nicoise Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 1 head Bibb lettuce, leaves separated; 283 grams tuna packed in water, drained; 12 grams chopped fresh basil; 12 grams chopped fresh basil; 4 servings Kosher salt; 2 Tbsps light mayonnaise; 2 Tbsps extra-virgin olive oil; 1 Tbsp chopped pitted kalamata or nicoise olives; 4 servings Freshly ground pepper; 149 grams cherry tomatoes or chopped plum tomatoes; 1 Tbsp red wine vinegar; 454 grams red-skinned potatoes, quartered; 340 grams sugar snap peas, strings removed; 1 yellow bell pepper, thinly sliced

If you want to add more gluten free, dairy free, and pescatarian recipes to your recipe box, Light Nicoise Salad might be a recipe you should try. For $2.52 per serving, you get a main course that serves 4. One portion of this dish contains about 19g of protein, 10g of fat, and a total of 282 calories. From preparation to the plate, this recipe takes approximately 25 minutes. Head to the store and pick up plum tomatoes, sugar snap peas, pepper, and a few other things to make it today. This recipe is typical of Mediterranean cuisine.

Instructions

Put the potatoes in a medium pot and cover with water by about 2 inches.

Ingredients you will need

Potato

Water

Equipment you will use

Pot

Add a pinch of salt, cover and bring to a simmer over high heat. Reduce the heat to medium high and simmer until just tender, about 5 minutes.

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Salt

Add the snap peas and continue simmering, covered, until the peas are crisp-tender, about 3 more minutes.

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Sugar Snap Peas

Peas

Drain the potatoes and peas and rinse under cold water; transfer to a large bowl.

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Potato

Water

Peas

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Bowl

Make the dressing: Puree the tomatoes, olive oil, mayonnaise, vinegar and 1 tablespoon water in a blender.

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Mayonnaise

Olive Oil

Tomato

Vinegar

Water

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Blender

Divide the lettuce among 4 bowls and drizzle with some of the dressing.

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Lettuce

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Bowl

Add the tuna, bell pepper, olives and basil to the potatoes and peas; add the remaining dressing and toss gently to coat. Season with salt and pepper, then pile on top of the lettuce.

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Salt And Pepper

Bell Pepper

Potato

Lettuce

Olives

Basil

Peas

Tuna

Photograph by Antonis Achilleos

Equipment

Pot

Bowl

Blender

Ingredients

Servings:

1head

Bibb lettuce, leaves separated 283grams

tuna packed in water, drained 12grams

chopped fresh basil 12grams

chopped fresh basil 4servings

Kosher salt 2Tbsps

light mayonnaise 2Tbsps

extra-virgin olive oil 1Tbsp

chopped pitted kalamata or nicoise olives 4servings

Freshly ground pepper 149grams

cherry tomatoes or chopped plum tomatoes 1Tbsp

red wine vinegar 454grams

red-skinned potatoes, quartered 340grams

sugar snap peas, strings removed 1

yellow bell pepper, thinly sliced

Recommended wine: Chardonnay, Sauvignon Blanc, Champagne, Bordeaux, White Burgundy, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Champagne are my top picks for Salad Nicoise. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Barefoot Bubbly Extra Dry. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 15 dollars per bottle.

Barefoot Bubbly Extra Dry

Barefoot Bubbly Extra Dry Champagne offers aromas of ripe apple complemented by hints of citrus. Toasty flavors complement the creamy, lingering finish. Best served chilled (36-40 °F), this bubbly is perfectly balanced with multiple layers of fruit to delight the palate.