Kale Niçoise Salad | Tasty Kitchen: A Happy Recipe Community!

Ingredients

• FOR THE DRESSING:
• ¼ cups Olive Oil
• 2 Tablespoons Lemon Juice Of White Wine Vinegar
• 1 Tablespoon Finely Diced Shallot
• ¼ teaspoons Dried Basil
• ⅛ teaspoons Dried Oregano
• ⅓ teaspoons Dijon Mustard
• 2 Tablespoons Olive Oil
• FOR THE SALAD:
• 150 grams Small, Young Potatoes
• 4 whole Soft Boiled Eggs
• 85 grams Green Beans, Cut And Trimmed
• 6 cups Kale, Chopped
• 2 cans (about 5 Oz. Size) Tuna In Oil
• 85 grams Cherry Tomatoes, Halved
• 20 whole Olives, Pitted