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Salade Niçoise with Mint-Lemon Dressing

Salade Niçoise with Mint-Lemon Dressing


  • 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
  • 4 tablespoons fresh lemon juice
  • 3/4 teaspoon ground cumin
  • 1 5-ounce bag mesclun salad mix

Recipe Preparation

  • 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.

  • 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.

  • 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.

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

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