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Gluten-Free Salade Niçoise
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Prep Time:
15 minutes
Total Time:
1 hour 30 minutes
French Riviera-inspired salad with green beans, tuna, olives, eggs, tomatoes, and herbal vinaigrette on greens.
Ingredients:
  • 1/2 cup olive or vegetable oil
  • 1/4 cup white wine vinegar
  • 2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon pepper
  • 3/4 lb fresh green beans
  • Salad greens
  • 4 plum (Roma) tomatoes or 2 medium tomatoes, sliced
  • 2 hard-cooked eggs, cut in fourths
  • 1 can (9 oz) tuna, drained
  • 1/2 cup pitted ripe olives
  • 1 can (2 oz) anchovy fillets, if desired
  • Chopped fresh parsley, if desired
Instructions:
  • Combine all vinaigrette ingredients in a sealed container and shake vigorously until thoroughly mixed. Chill until ready to serve.
  • In a saucepan, simmer beans in 1 inch of water with a pinch of salt. Bring to a boil, then simmer for 5 minutes uncovered. Cover and cook for another 5 minutes until tender-crisp. Drain and chill in the refrigerator for about 1 hour.
  • Place a bed of fresh salad greens on 4 plates. Surround the greens with beans, tomatoes, and eggs. In the center, pile up the tuna. Top the dish with olives, anchovies, and parsley for added flavor. Drizzle with vinaigrette before serving.

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