The Dish with Anita: Nicoise salad - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

The Dish with Anita: Nicoise salad

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SAN DIEGO (CBS 8) - Nicoise salad (pronounced nee-swahz) is one of my favorite dishes to make for a mid-week meal; even though it's a salad I think most will find it to be very satisfying. Enjoy!

Quick Vinaigrette


1 1/2 cups Wishbone robust Italian dressing

1 tbsp. fresh lemon juice

2 tbsp. minced red onion

1 tbsp. chopped flat leaf parsley

1/2 tbsp. Dijon mustard

1/8 tsp. sugar

Sea salt fresh ground pepper to taste


Place all ingredients in a clean jar and shake vigorously until combined.

Nicoise Salad (serves 2-3)

1 can of Tuna packed in oil, drained and chunked

1 bag of prewashed mixed salad greens (no iceberg)

1/2 red onion, sliced thin

1/2 cup pitted, drained olives any kind

8 oz fresh green beans, trimmed, slice lengthwise

5 cherry tomatoes, cut in half

2 small red potatoes, cleaned unpeeled, cubed

2 hardboiled eggs, quartered

3 to 4 Anchovy fillets, cut in half lengthwise

1 tbsp. capers, drained and rinsed

White vinegar and sea salt


Fill a medium-sized pot with water, add one tablespoon of salt and bring to a boil. blanche trimmed and sliced green beans in boiling water for one minute, remove with a slotted spoon and rinse with cold water to stop cooking process. Drain well and put in a mixing bowl.

Place cubed, unpeeled red potatoes in the same water and cook until fork tender but firm (about seven minutes), remove with a slotted spoon, drain and place in the bowl with the green beans. Add 1/4 cup of the dressing, toss gently to coat and place in fridge to cool.

Add two tablespoons of white vinegar to the water, return to a full boil (add more water if level is too low), use a slotted spoon to gently lower eggs into the water. Once water is boiling cook for five minutes then cover and turn off heat and let stand for 15 minutes. Remove eggs from water and place in a bowl of cold water to cool. Peel and cut in to quarters, set aside.

To assemble salad:

Place salad greens on a large platter in an even layer. Place cooled green beans and potatoes on top of greens, followed by chunks of the tuna. Next, arrange the halved cherry tomatoes, egg quarters, olives, sliced onions, anchovies and capers along the edge of the salad and top with fresh cracked pepper. Add the dressing just before serving or on the side.

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