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Recipes

Salade Niçoise with Mint-Lemon Dressing

By Rozanne Gold

Recipe information

  • Yield

    12 buffet

Ingredients

6

ounces slender green beans, trimmed, halved

5

6-ounce cans solid white tuna packed in oil, drained, 1/4 cup plus 2 tablespoons oil reserved

1

pint cherry tomatoes, halved

1

/2 cup Niçois olives* or pitted Kalamata olives

7

tablespoons thinly sliced fresh mint

1

/2 cup olive oil

4

tablespoons fresh lemon juice

1

garlic clove, peeled

3

/4 teaspoon ground cumin

1

5-ounce bag mesclun salad mix

Lemon wedges

Need to make a substitution?

Preparation

  1. Step 1

    Place green beans in processor. Using on/off turns, coarsely chop. Place in large bowl. Mix in tuna, tomatoes, olives, and 4 tablespoons mint. Season with salt and pepper.

    Step 2

    Place olive oil, 2 tablespoons lemon juice, garlic, cumin and remaining 3 tablespoons mint in processor. Process until well blended. With machine running, slowly add 1/4 cup drained tuna oil. Process until smooth. Transfer to medium bowl. Season dressing to taste with salt and pepper.

    Step 3

    Place mesclun in another bowl. Drizzle with 2 tablespoons tuna oil and 2 tablespoons lemon juice; toss. Transfer to platter. Arrange tuna salad over mesclun. Drizzle dressing over. Garnish with lemon wedges.

    Step 4

    * Small brine-cured olives; available at Italian markets, specialty foods stores and some supermarkets.

Explore Bon AppétitSaladFrenchEuropeanOliveTunaFishSeafoodGreen BeanVegetableCherry TomatoTomatoMintLemonCitrusFruitEasyQuickMainNut-FreeGluten-FreeLunchDinner