If you love a classic niçoise salad, I think you’ll also love this version that uses a fresh, herby basil dressing. It’s a light and summery spring salad that has a lot of depth to it which will help keep you feeling full.
Instructions
1
Bring a large pot of water to a boil. Once boiling, add the potatoes and boil until fork tender, about 15 minutes. Remove the potatoes with a slotted spoon and set aside.
2
Set a large bowl aside with ice cold water and ice cubes.
3
In the same pot of water, reduce the heat to a low boil and gently add the eggs using a slotted spoon. Simmer for seven and a half minutes (for an egg that is still a little jammy) and immediately remove the eggs and place in the ice bath.
4
In the same pot of water, add the green beans and blanch for one minute, then remove and add to the ice bath with the eggs.
5
In a food processor, combine the mayonnaise, basil, anchovies, lemon juice and salt and blend until smooth. Set aside.
6
Peel and slice the eggs in half.
7
Place the arugula on a large platter and top with tomatoes, radishes, tuna, potatoes, sliced eggs and green beans. Drizzle the dressing over top and serve immediately. Enjoy!
8
Substitutions: No tuna: use salmon. No basil: use another herb such as parsley or cilantro. No anchovies: omit.
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