Servings: 4

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Tuna Salad Nicoise with Anchovy Dressing


Lettuce leaves
1 1-pound package Frieda’s Baby Red Potatoes, cooked according to package directions and chilled
1 cup French-cut green beans, cooked and chilled
1 6-ounce can tuna or salmon, drained and deboned if necessary
4 hard-cooked eggs, shelled and quartered
1 cup cherry tomatoes, halved
1/2 cup ripe pitted olives, halved

Anchovy Dressing:
1/2 cup olive oil
1/3 cup white wine vinegar
1 teaspoon anchovy paste
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper
1 clove garlic, quartered


For salad, line a large salad platter with lettuce leaves. Arrange Potatoes, French green beans, tuna, eggs, cherry tomatoes, and olives over lettuce in an arranged design  (or, toss gently together in a salad bowl). For dressing, place all ingredients in food processor or blender; cover and blend till well mixed. Drizzle over salad; pass extra dressing.