Gluten-Free Salade Niçoise Recipe
Green beans, canned tuna, ripe olives, hard-cooked eggs, tomato slices and an herbal vinaigrette top crispy greens for a flavorful salad with its origins in Nice, a French Riviera
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Ingredients
- 1/2 cup olive or vegetable oil
- 1/4 cup white wine vinegar
- 1/2 teaspoon salt
- 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
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