Gluten Free Salade Niçoise

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 city.

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Prep Time 15 min
Total Time 1 hr 30 min
Servings 4

Ingredients

Basil Vinaigrette

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

Salad

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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Directions

1 In tightly covered container, shake all vinaigrette ingredients until well blended. Refrigerate until serving time.
2 In medium saucepan, place beans in 1 inch water (salted if desired). Heat to boiling; reduce heat. Boil uncovered 5 minutes. Cover and boil about 5 minutes longer or until crisp-tender; drain. Refrigerate beans about 1 hour or until cold.
3 Line 4 plates with salad greens. Arrange beans, tomatoes and eggs around edges of plates. Mound tuna in center. Garnish with olives, anchovies and parsley. Serve with vinaigrette.