Niçoise Salad

Name: Niçoise Salad
Yield: serves 4
Ingredients: 6 ounces haricots verts or thin string beans; 3 large hard-boiled eggs, peeled; 1 ounce (1/4 cup) pitted Niçoise or kalamata olives, roughly chopped; 6 tablespoons Not So Basic Vinaigrette (page 204) or store-bought light oil and vinegar dressing, such as Ken’s Steak House Healthy Options Olive Oil & Vinegar; 1/3 cup chopped fresh flat-leaf parsley; One 6.5-ounce package (about 8 cups) sweet lettuce mix; 1 cup grape tomatoes; Three 5-ounce cans chunk light tuna packed in water, drained

December 9, 2011

Classic salade Niçoise from the South of France is a relatively light dish to start. With only 477 calories per serving in the original, I was challenged on this one. There was wiggle room, though: My version trims a bit here and there by calling for canned tuna packed in water, egg whites only (instead of whole eggs), a lighter vinaigrette than the traditional anchovy-based dressing, and more greens.

Recipe notes

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