This classic salad from Nice traditionally includes tuna, but this vegetarian version uses white beans as a protein alternative. The red wine vinaigrette makes more than you need for this recipe, but once you have it on hand, you’ll be hooked – it includes water in place of some of the olive oil, making it lower in fat than a typical vinaigrette.
ingredients
Vinaigrette (Makes 1 cup)
Salad
directions
For the vinaigrette, whisk the vinegar, Dijon, honey (or sugar) and garlic together. Slowly drizzle in the oil while whisking, the whisk in the water. Season to taste and chill until ready to use.
Cut the potatoes in half and boil in salted water until tender, about 10 minutes. Drain and, while warm, toss the potatoes with 2 Tbsp of the vinaigrette.
Blanch the green beans in salted water until tender, 4-5 minutes, then drain and rinse under cold water to halt the cooking and set the colour.
Hard cook the eggs (cover the eggs in cold water, bring up to a boil and then set the timer for 10 minutes, followed by draining and rinsing under cool water). Peel the eggs and cut in half.
Toss the white beans with 2 Tbsp of the vinaigrette.
To assemble the salad, arrange the green beans, potatoes, tomato wedges, and white beans on individual plates or a platter. Drizzle the vinaigrette over the salad and then arrange the olives and eggs around. Season lightly and serve.