Tuna Salade Niçoise
Makes 12 side-dish servings or 6 main-dish servings
|1/4||cup white wine|
|1/4||cup red wine vinegar|
|1/4||cup chopped fresh basil leaves|
|2||tablespoons chopped chives|
|1||tablespoon Dijon mustard|
|2||cloves garlic, minced|
|1/2||teaspoon black pepper|
|1||cup olive oil|
|1-1/2||pounds unpeeled new potatoes, cooked and diced|
|3||cans (6 ounces each) tuna, packed in water, drained and flaked|
|1/4||cup chopped green onions|
|8||cups romaine lettuce|
|2||cups green beans, blanched and cut into bite-size pieces|
|1||jar artichoke hearts, rinsed and drained|
|12||pitted black Niçoise olives|
|4||medium tomatoes, cut into wedges|
|2||cups Mozzarella cheese|
|1||medium red bell pepper, cut into strips|
- Place all ingredients except olive oil in food processor or blender container. Process 30 seconds or until smooth. With motor running, slowly pour olive oil through feed tube. Process until smooth. Pour dressing into jar; refrigerate until ready to use.
- Place potatoes, tuna and green onions in large bowl. Drizzle 1/3 cup dressing over mixture; toss to coat. Let marinate at room temperature for 30 minutes.
- Arrange lettuce leaves on large rectangular platter. Arrange remaining ingredients in diagonal rows starting with beans, then artichokes, olives, potato mixture and red peppers. Drizzle dressing over salad.
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