Chopped Nicoise Salad Recipes

Steps:

• Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.
• Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
• Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
• Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
• Toss the tomatoes ian a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.
• Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.

Steps:

• Place the 1 quart water in a sauce pan and bring to a boil. Place the eggs in the pot and cook for 3 minutes. Turn off the heat and let stand for 12 minutes. Remove and run under cool water. Peel the eggs and put in the refrigerator.
• Place the water from the saucepan into a large stock pot over high heat. Add the diced potatoes and bring to a boil, then reduce heat until the water is simmering. Cook for about 10 minutes. Remove the potatoes from the hot water (leave the water in the pot) and plunge them into ice water.
• Let cool, remove from the ice water, then place the potatoes in the refrigerator. Add the green beans to the water in the pot and cook for about 5-7 minutes. Remove and plunge into ice water. Remove and place the green beans in the refrigerator .
• Place the olive oil, lemon juice, honey, mustard, thyme, garlic, salt and pepper in a large bowl. Whisk until smooth. Place in the freezer for about 5 minutes to chill. Remove the vinaigrette from the freezer and whisk. Add the tomatoes, olives, romaine and capers and toss well.
• Coarsely chop the eggs and add them to the bowl. Slice the green beans into 1 inch lengths and add them to the bowl along with the potatoes. Add the tuna and toss until the salad is blended. Serve.