Classic salade niçoise gets a big flavor boost from our leftover green bean recipe: Dried cranberries provide unexpected sweet-tart notes, while hazelnuts add lightly sweet, meaty depth.

Katie Barreira
Recipe by Cooking Light November 2015

Gallery

Iain Bagwell; Styling: Missie Neville Crawford

Recipe Summary

hands-on:
15 mins
total:
25 mins
Yield:
Serves 4 (serving size: 1 salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a medium saucepan; cover with cool water to 2 inches above potatoes. Bring to a boil. Reduce heat, and simmer 12 minutes or until tender. Drain; cool. Cut potatoes in half; place in a medium bowl.

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  • Combine oil, lemon juice, parsley, tarragon, and salt in a medium bowl, stirring with a whisk. Drizzle 3 tablespoons dressing over potatoes; toss to coat. Add tuna, olives, pickles, and shallot to bowl with remaining dressing; toss gently to coat.

  • Arrange about 3/4 cup Green Beans with Dried Cranberries and Hazelnuts, 1/2 cup potatoes, and 1/2 cup tuna mixture on each of 4 plates. Divide eggs evenly among servings; sprinkle eggs with pepper.

Nutrition Facts

413 calories; fat 24.1g; saturated fat 3.2g; mono fat 15.9g; poly fat 2.8g; protein 22g; carbohydrates 29g; fiber 4g; cholesterol 119mg; iron 3mg; sodium 780mg; calcium 62mg.
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