Layered NorCal Nicoise Salad

Name: Layered NorCal Nicoise Salad
Cook time: 8 min
Yield: 1 serving
Cuisine: United Kingdom
Ingredients: 4 ounces tender, thin green beans; 1 Yukon Gold potato, peeled and cut into 1/2-inch dice; 1 tablespoon olive oil; 3 ounces oil-packed tuna, drained; ½ cup cherry tomato halves; ½ cup pitted nicoise olives; 1 hard-boiled egg, chopped; 1 anchovy fillet; 1 tablespoon chopped fresh parsley; 1 tablespoon Dijon mustard; 3 anchovy fillets; 3 tablespoons white wine vinegar; 2 tablespoons lemon juice; 2 teaspoons minced shallots; 1 teaspoon minced fresh tarragon; ¼ cup ripe avocado; ⅓ cup olive oil, or more to taste; 1 teaspoon freshly ground black pepper; 1 pinch cayenne pepper

I love a good Nicoise salad, and the potatoes, green beans, olives, tomatoes, and chopped egg are perfect for layering. The salad amounts listed are just estimates and can be tweaked to your individual taste.

INGRIDIENT

4 ounces tender, thin green beans

1 Yukon Gold potato, peeled and cut into 1/2-inch dice

1 tablespoon olive oil

3 ounces oil-packed tuna, drained

½ cup cherry tomato halves

½ cup pitted nicoise olives

1 hard-boiled egg, chopped

1 anchovy fillet (Optional)

1 tablespoon chopped fresh parsley

1 tablespoon Dijon mustard

3 anchovy fillets (Optional)

3 tablespoons white wine vinegar

2 tablespoons lemon juice

2 teaspoons minced shallots

1 teaspoon minced fresh tarragon

¼ cup ripe avocado

⅓ cup olive oil, or more to taste

1 teaspoon freshly ground black pepper

1 pinch cayenne pepper

DIRECTION

Step: 1

Bring a pot of salted water to a boil over medium-high heat. Add green beans and cook for just 2 minutes. Transfer to a bowl of ice water using a slotted spoon.

Step: 2

Transfer potato cubes to the same pot; simmer over medium heat until tender, but not soft, 5 to 8 minutes. Remove potatoes with a slotted spoon and drain on a paper towel-lined plate. Slide out paper towel and drizzle warm potatoes with about 1 tablespoon olive oil.

Step: 3

Drain green beans. Cut into 1/2-inch to 3/4-inch pieces.

Step: 4

Place the potatoes in a 1-quart canning jar; even out the layer. Add in this order a layer of chopped green beans, tuna, tomatoes, olives, eggs, and anchovy fillet, evening out layers as you go. Top with chopped parsley. Leave about 1/2 inch space at the top. Close with lid and refrigerate while you make the dressing.

Step: 5

Place mustard and anchovies in a mixing bowl. Add vinegar, lemon juice, shallots, tarragon, and avocado, olive oil, black pepper, and cayenne pepper. Blend with an immersion blender until thoroughly emulsified, 1 or 2 minutes. If dressing seems too thick, stir in 1 or 2 teaspoons water or lemon juice.

Step: 6

Pour about 1/4 cup dressing into salad jar, or more to taste. Toss with a fork. Or you can shake the jar and transfer dressed salad to a bowl.

NUTRITION FACT

Per Serving: 1592 calories; protein 44.3g; carbohydrates 56.3g; fat 134.9g; cholesterol 240.9mg; sodium 3184.8mg.

Product salad is one of the easiest salads to make . It is more in fibre and water content . As fruits contain natural sweetness , you must have it for breakfast . The sweetness can will give you more energy for the 24 hours and make body fit with your sweet cravings too.

Salads is sometimes get a bad rap for being unsatisfying (if they’re lean and mean) or unhealthy (if they’re not lean and mean). The core of middle ground is not being talked about , but it’s precisely where you’ll found the good vegetable fruit that may get weight loss.

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