Southern Selects | California Nicoise Salad Recipe

Name: Southern Selects | California Nicoise Salad Recipe
Ingredients: For the dressing: ½ teaspoon sea salt Freshly ground black pepper to taste ½ Tablespoon Dijon mustard 2 Tablespoons champagne or white wine vinegar ⅓ cup unrefined, cold-pressed extra-virgin olive oil; ½ teaspoon sea salt; Freshly ground black pepper to taste; ½ Tablespoon Dijon mustard; 2 Tablespoons champagne or white wine vinegar; ⅓ cup unrefined, cold-pressed extra-virgin olive oil; 8 ounces Southern Selects French Beans, trimmed; 2 Tablespoons kosher salt; 4-6 hard-boiled large eggs, peeled and halved lengthwise; 1-2 cans high-quality tuna, preferably packed in olive oil, drained and broken into pieces; 1 large Southern Selects avocado, cubed; ½ cup olives, preferably Niçoise; ¾ pound cherry tomatoes, halved; 4 radishes, trimmed and thinly sliced; Bibb lettuce leaves to line platter, if desired, or shredded as a bed for the lettuce; Whisk all the dressing ingredients together in a medium bowl or shake in a screw-top jar.; Assemble the salad by arranging ingredients in separate groups. I like to line the platter with lettuce either just under the tuna or the entire platter. Drizzle dressing over top of dish.

southernselects.com

California Nicoise Salad with Southern Selects French Beans, avocados, and Niçoise olives—whisked Dijon dressing adds freshness. Perfect for a summer meal.

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Ingredients

For the dressing: ½ teaspoon sea salt Freshly ground black pepper to taste ½ Tablespoon Dijon mustard 2 Tablespoons champagne or white wine vinegar ⅓ cup unrefined, cold-pressed extra-virgin olive oil
½ teaspoon sea salt
Freshly ground black pepper to taste
½ Tablespoon Dijon mustard
2 Tablespoons champagne or white wine vinegar
⅓ cup unrefined, cold-pressed extra-virgin olive oil
8 ounces Southern Selects French Beans, trimmed
2 Tablespoons kosher salt
4-6 hard-boiled large eggs, peeled and halved lengthwise
1-2 cans high-quality tuna, preferably packed in olive oil, drained and broken into pieces
1 large Southern Selects avocado, cubed
½ cup olives, preferably Niçoise
¾ pound cherry tomatoes, halved
4 radishes, trimmed and thinly sliced
Bibb lettuce leaves to line platter, if desired, or shredded as a bed for the lettuce
Whisk all the dressing ingredients together in a medium bowl or shake in a screw-top jar.
Assemble the salad by arranging ingredients in separate groups. I like to line the platter with lettuce either just under the tuna or the entire platter. Drizzle dressing over top of dish.