Salad Niçoise with Mint-Lemon Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
6 ounces slender green beans, trimmed, halved |
5 6-ounce cans solid white tuna packed in oil, drained, 1/4 cup plus 2 tablespoons oil reserved |
1 pint cherry tomatoes, halved |
1/2 cup niçois olives* or pitted kalamata olives |
7 tablespoons thinly sliced fresh mint |
1/2 cup olive oil |
4 tablespoons fresh lemon juice |
1 garlic clove, peeled |
3/4 teaspoon ground cumin |
1 5-ounce bag mesclun salad mix |
lemon wedges |
Directions:
1. Place green beans in processor. Using on/off turns, coarsely chop. Place in large bowl. Mix in tuna, tomatoes, olives, and 4 tablespoons mint. Season with salt and pepper.
2. Place olive oil, 2 tablespoons lemon juice, garlic, cumin and remaining 3 tablespoons mint in processor. Process until well blended. With machine running, slowly add 1/4 cup drained tuna oil. Process until smooth. Transfer to medium bowl. Season dressing to taste with salt and pepper.
3. Place mesclun in another bowl. Drizzle with 2 tablespoons tuna oil and 2 tablespoons lemon juice; toss. Transfer to platter. Arrange tuna salad over mesclun. Drizzle dressing over. Garnish with lemon wedges.
4. *Small brine-cured olives; available at Italian markets, specialty foods stores and some supermarkets.
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