This is adapted from the Cold Niçoise Salad recipe in Gwyneth Paltrow’s cookbook, “My Father’s Daughter.” My version is a little less Hollywood A-list-worthy, what with canned tuna and all. I know this salad would be even more amazing with a seared Ahi tuna steak on top, but some days, ya’ just gotta slum it.
Trashy Tuna Niçoise Salad
INGREDIENTS (serves 4)
6-8 small red, purple or new potatoes
1/3 lb. haricot verts
mixed baby greens
3-4 tomatoes, cut into wedges (best if they are roasted, especially if it’s not tomato season. Cherry/grape tomatoes are fine, too)
4 cans of tuna in water (1 can per serving, because I like lots of protein!)
1/2 c. oil-cured black olives
4 organic eggs, hard-boiled and cut into wedges
olive oil-packed Spanish anchovies (optional)
In a large pot, cover potatoes with water and bring to a boil over high heat. Boil for 20 minutes, or until soft enough to be pierced with a fork or knife. Drain and let cool. Slice into halves or quarters. At the same time, bring another pot of water to boil and add haricot verts. Cook for 2-3 minutes and then pour into a colander, rinsing with cold water or putting them in ice water to stop them from cooking (they should be bright green and crisp). Let cool.
Arrange mixed greens on a large salad plate. Top with blanched green beans, tomatoes, and olives, then arrange the potatoes and eggs around the edge. Place tuna on top and drizzle with 2 Tbs. of Anchovy Vinaigrette.
For extra smelly fishy fabulousness, crisscross 2-3 little anchovy fillets on top.