Chopped Nicoise Salad For One |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ellie Krieger's recipe with Arugula added. This chopped version of a Nicoise salad allows you to get a variety of flavors in each bite that the original composed salad doesn't always allow. Ingredients:
2 oz red potatoes |
2 oz green beans |
3 oz can light tuna packed in water, drained |
24 grams kalamata olives, chopped |
10 grams red onion, diced |
2 1/10 oz tomatoes, seeded and diced |
2 cups romaine lettuce, chopped |
1/2 cup arugula |
2 tsp olive oil |
1 t lemon juice |
1/8 tsp dijon mustard |
1 salt and pepper |
Directions:
1. Chop red potato and green beans into small bite-sized pieces.
2. Place in a microwave-safe container with a lid. Add a few tablespoons of water and steam in the microwave until tender, about 2 minutes.
3. Plunge the cooked potato and green beans into a bowl of ice water to stop the cooking and preserve the color of the beans.
4. Put tuna, olives, onion, tomato, lettuce and arugula in a large bowl.
5. Drain the potatoes and green beans and place on paper towels to dry. Add them to the bowl and toss.
6. In a small bowl whisk together the oil, lemon juice, mustard, salt and pepper.
7. Just before serving, pour the dressing over the salad and toss well.
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