Mediterranean Niçoise Salad
We're fans of tuna packed in olive oil, which comes in tins and jars, and has a richer flavor and meatier texture.
Ingredients
1/2 lb. thin green beans
1/4 cup EVOO
2 tbsp. fresh lemon juice
2 tbsp. harissa paste
1 head Little Gem lettuce, leaves separated
1 jar (7 oz.) tuna packed in oil, drained
1 can (about 15 oz.) chickpeas, drained
1 package (8 oz.) cooked beets, chopped
1/2 cup mixed olives
Fresh mint and crumbled feta, for garnish
Preparation
In large saucepan of salted boiling water, cook green beans until tender, 4 minutes. Rinse under cold water. In bowl, whisk EVOO, lemon juice, and harissa; season dressing. On platter, arrange lettuce, tuna, chickpeas, beets, and olives. Drizzle with dressing; season. Top with mint and feta.