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Salade Nicoise

Print Recipe
Course: Salad
Ingredients Method

Ingredients
  

  • 3 anchovy fillets
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon flaxseed oil
  • 2 cups mixed salad greens
  • 4 ounces canned light tuna drained
  • 1/2 cup steamed green beans
  • 1 medium tomato cut into wedges
  • 1 hard- boiled egg sliced
  • 3 black olives sliced
  • Lemon wedges

Method
 

  1. Combine anchovies, mustard, vinegar and lemon juice in a food processor or blender.
  2. Drizzle in flaxseed oil through the hole in the food processor or blender top.
  3. Continue blending until dressing is thickened, about 45 seconds; set aside.
  4. Arrange salad greens on a serving plate.
  5. Top with tuna, green beans, and tomato wedges; toss with some of the dressing.
  6. Garnish with sliced egg, olives and lemon wedges.
  7. Drizzle greens with additional dressing, if desired.
  8. Best served same day.