Light Nicoise Salad (Food Network Kitchens) |
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Prep Time: 17 Minutes Cook Time: 8 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 pound small red-skinned potatoes, quartered |
kosher salt |
3/4 pound sugar snap peas, strings removed |
1 cup cherry tomatoes or chopped plum tomatoes |
2 tablespoons extra-virgin olive oil |
2 tablespoons light mayonnaise |
1 tablespoon red wine vinegar |
1 head bibb lettuce, leaves separated |
2 5 -ounce cans tuna packed in water, drained |
1 yellow bell pepper, thinly sliced |
1 tablespoon chopped pitted kalamata or nicoise olives |
1/2 cup chopped fresh basil |
freshly ground pepper |
Directions:
1. Put the potatoes in a medium pot and cover with water by about 2 inches. 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. Add the snap peas and continue simmering, covered, until the peas are crisp-tender, about 3 more minutes. Drain the potatoes and peas and rinse under cold water; transfer to a large bowl.
2. Make the dressing: Puree the tomatoes, olive oil, mayonnaise, vinegar and 1 tablespoon water in a blender.
3. Divide the lettuce among 4 bowls and drizzle with some of the dressing. 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.
4. Photograph by Antonis Achilleos
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