Haven’t made it to the grocery store in a minute? That doesn’t mean you can’t whip up an impressive dish. This lovely, snackable take on a salad Niçoise is composed largely from pantry items, like canned tuna and roasted red peppers, plus a couple of common refrigerator staples—frozen green beans and eggs. We use packaged gnocchi, shelf-stable gnocchi as a creative swap for the fresh potatoes typically found in a salad Niçoise. Dressed up with a super simple vinaigrette this “throw-together” salad could easily pass for a well-planned. In other words, keep this one in your back pocket for the next time you need a last-minute appetizer for entertaining.
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon minced shallot (from 1 shallot)
1 1/2 teaspoons Dijon mustard
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups frozen whole green beans
1 (16-oz.) pkg. potato gnocchi
1 (9.9-oz.) jar marinated baby artichoke hearts, drained and halved
1 (6.7-oz.) jar high-quality tuna fillets packed in olive oil, drained and flaked
3/4 cup pitted kalamata olives, drained and halved (about 2 1/4 oz.)
1/2 cup jarred sliced roasted red bell peppers, drained (about 3 3/4 oz.)
2 large soft-cooked eggs, halved (optional)
How to Make It
Whisk together oil, vinegar, shallot, mustard, salt, and pepper in a small bowl. Set aside.
Cook green beans according to package directions; drain.
Cook gnocchi according to package directions; drain. Toss gnocchi with 2 tablespoons dressing. Arrange gnocchi, green beans, artichokes, tuna, olives, roasted peppers, and, if desired, egg halves on a serving platter. Drizzle with remaining dressing.
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