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Food

Spanish Niçoise Salad

By Ryan Sargent On

This French classic takes a holiday to Spain with pimentón vinaigrette, roasted red peppers and Spanish olives. Choose high-quality jarred tuna fillets in olive oil for a luxurious lunch or light dinner.

Ingredients


Serves 4

Vinaigrette

  • ¼ cup minced shallots (1 medium shallot)
  • ¼ cup sherry vinegar
  • 2½ tsp smoked paprika
  • ½ tsp each salt and pepper
  • ½ cup olive oil

Salad

  • 1 lb. baby potatoes, steamed
  • 2 jars (200 g each) tuna fillets in olive oil, drained
  • 2 heads Little Gem lettuce, cut into wedges
  • 4 boiled eggs, peeled and halved
  • 1 cup roasted red pepper strips
  • ½ cup pitted green olives,
  • such as Manzanilla

Directions

Make Vinaigrette

  1. In small bowl, combine shallots, vinegar, paprika, salt and pepper. Gradually whisk in olive oil until emulsified.

Assemble Salad

  1. On large platter, artfully arrange ingredients in rows. Serve with vinaigrette on the side.

Written By

Ryan Sargent

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