Salade Niçoise by A cook's canvas
in collaboration with Imperfect Produce
Ingredients for Salade Niçoise
1 medium radicchio, cored and thinly sliced
2 handfuls fresh string beans, ends trimmed
1 head of green leafy lettuce, torn
2 medium heirloom tomatoes or a pint of cherry tomatoes
1 can oil-packed tuna, drained and separated into pieces
14.5 oz can of cannellini beans, drained and rinsed
4 red potatoes, sliced ¼” thick
FOR THE PARSELY VINAIGRETTE CHECK OUT A COOK'S CANVAS WEBSITE
Bring a sauce pan of water to a boil, season with a pinch of salt and blanch the green beans for 3 minutes until bright green, transfer to ice water bath to stop cooking. Bring the water back to a boil and add the sliced potatoes to the sauce pan. Cook until fork tender then chill in ice bath. Drain the tuna and cannellini beans and set aside.
Arrange lettuce, sliced tomatoes, and radicchio on a platter. Separate the tuna into chunks and add to the platter along with the cannellini beans, string beans, and red potatoes. In a small bowl combine olive oil, lemon juice, white wine vinegar, garlic, flat leaf parsley, and black pepper, mix the vinaigrette until well combined. Add capers and stir. Taste and add a pinch of salt if needed, although the capers will usually be salty enough. Drizzle the salad with the vinaigrette and capers.