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Epicurious

Salad Niçoise with Mint-Lemon Dressing

3.5

(14)

Recipe information

  • Yield

    Makes 12 buffet servings or 8 main-course servings

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

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.

  2. Step 4

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

TagsSaladFrenchEuropeanGreen BeanBean and LegumeVegetableTunaFishSeafoodCherry TomatoTomatoOliveMintHerbs & SpicesLettuceLeafy GreensMainSideStarterDinnerLunchNut FreeGluten FreeDairy FreeQuickEasyWeeknight Meals30 Minutes or LessNo-CookFood ProcessorSummerBon Appétit
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