Recipe: Salad Nicoise

Posted 08/27/2013 | By HealthCorps

This traditional favorite can easily be adapted to suit your family’s preferences, what’s seasonal, or what you have on hand.

8 new potatoes, with peels left on

1/2 pound (225 g) green beans

3 eggs

2 heads Boston lettuce

2 cans (5 ounces, or 140 g each) Italian tuna (packed in olive oil)

8 ounces (225 g) grape tomatoes

1/2 cup (50 g) Nicoise olives

3 tablespoons (26 g) capers

1/2 cup (120 ml) extra-virgin olive oil

1 lemon

3 sprigs fresh tarragon

6 leaves fresh basil

1 clove garlic

1 tablespoon (11 g) Dijon mustard

Note: Children should use plastic or table knives for all child steps that require cutting or chopping.

Adult: Fill a medium saucepan halfway with water, add the potatoes, and bring to boil over high heat.

Child: Trim the ends of the green beans and cut in half.

Adult: Blanch the green beans in the boiling water for 2 minutes, (or microwave, covered with a damp paper towel, on High for 3 minutes). Remove with a slotted spoon.

Adult & Child: Drop the eggs gently into the same boiling water and cook for 15 minutes. Remove with a slotted spoon. Cool and remove shells.

Adult: Check the potatoes periodically, and remove them when a fork can go in easily but they are not mushy. Cool.

Child: Wash and dry the lettuce. Arrange leaves attractively on a large platter, so the leaves cover the platter and fan out around the edges.

Adult & Child: Open the cans of tuna (adult removes the sharp lid). Drain and flake tuna with a fork into a small bowl. Place tuna in the center of the platter.

Child: Cut the grape tomatoes and eggs in half; arrange around the tuna.

Child: Peel the cooled potatoes, and cut them into quarters; arrange them decoratively on the platter.

Child: Add the green beans in small bunches around the platter.

Adult & Child: Measure the olive oil in a large measuring cup.

Child: Squeeze the lemon into the cup with the oil.

Child: Chop the tarragon and basil, and add them to the cup.

Child: Mince the garlic and measure the mustard, and add them to the cup. Whisk together until well combined. Drizzle the dressing evenly over the entire salad.

Recipe from Get Your Family Eating Right! (Fair Winds Press 2013 by Lynn Fredericks & Mercedes Sanchez).

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