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Layered “NorCal” Nicoise Salad

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Layered “NorCal” Nicoise Salad



Ingredients :

  • 4 ounces tender
  • thin green beans
  • 1 Yukon Gold potato
  • peeled and cut into 1/2-inch dice
  • 1 tablespoon olive oil
  • 3 ounces oil-packed tuna
  • drained
  • ½ cup cherry tomato halves
  • ½ cup pitted nicoise olives
  • 1 hard-boiled egg
  • chopped
  • 1 anchovy fillet (Optional)
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon Dijon mustard
  • 3 anchovy fillets (Optional)
  • 3 tablespoons white wine vinegar
  • 2 tablespoons lemon juice
  • 2 teaspoons minced shallots
  • 1 teaspoon minced fresh tarragon
  • ¼ cup ripe avocado
  • ⅓ cup olive oil
  • or more to taste
  • 1 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • Methods :

  • Bring a pot of salted water to a boil over medium-high heat. Add green beans and cook for just 2 minutes. Transfer to a bowl of ice water using a slotted spoon.
  • Transfer potato cubes to the same pot; simmer over medium heat until tender, but not soft, 5 to 8 minutes. Remove potatoes with a slotted spoon and drain on a paper towel-lined plate. Slide out paper towel and drizzle warm potatoes with about 1 tablespoon olive oil.
  • Drain green beans. Cut into 1/2-inch to 3/4-inch pieces.
  • Place the potatoes in a 1-quart canning jar; even out the layer. Add in this order a layer of chopped green beans, tuna, tomatoes, olives, eggs, and anchovy fillet, evening out layers as you go. Top with chopped parsley. Leave about 1/2 inch space at the top. Close with lid and refrigerate while you make the dressing.
  • Place mustard and anchovies in a mixing bowl. Add vinegar, lemon juice, shallots, tarragon, and avocado, olive oil, black pepper, and cayenne pepper. Blend with an immersion blender until thoroughly emulsified, 1 or 2 minutes. If dressing seems too thick, stir in 1 or 2 teaspoons water or lemon juice.
  • Pour about 1/4 cup dressing into salad jar, or more to taste. Toss with a fork. Or you can shake the jar and transfer dressed salad to a bowl.
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