Layered Norcal Nicoise Salad Recipe
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Chef john gives a northern california twist to his nicoise salad by adding avocado to the vinaigrette--perfect with the tuna, olives, green beans, and potatoes.
3.6
21 Rating -
Rate
33minstotal
25minsPrep
8minsCook
33m.total
25m.Prep
8m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Layered Norcal Nicoise Salad Recipe
- 4 ounce Tender, thin green beans
- 1 inch Yukon gold potato, peeled and cut into 1/2 dice
- 1 tablespoon Olive oil
- 3 ounce Oil packed tuna, drained
- 1/2 cup Cherry tomato halves
- 1/2 cup Pitted nicoise olives
- 1 Hard boiled egg, chopped
- 1 Anchovy fillet
- 1 tablespoon Chopped Fresh Parsley
- 1 tablespoon Dijon mustard
- 3 Anchovy Fillets
- 3 tablespoon White wine vinegar
- 2 tablespoon Lemon juice
- 2 teaspoon Minced shallots
- 1 teaspoon Minced fresh tarragon
- 1/4 cup Ripe avocado
- 0.33 As required Cup olive oil, or more
- 1 teaspoon Freshly ground black pepper
Nutrition
value
value
503
calories per serving
26 g Fat35 g Protein20 g Carbs12 g FiberOther
Current Totals
- Fat26g
- Protein35g
- Carbs20g
- Fiber12g
MacroNutrients
- Carbs20g
- Protein35g
- Fiber12g
Fats
- Fat26g
Vitamins & Minerals
- Calcium259mg
- Iron8mg
- Vitamin A2768mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B36mg
- Vitamin B659mg
- Vitamin B91434mcg
- Vitamin B120mcg
- Vitamin C80mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium160mg
- Manganese2mg
- Phosphorus508mg
- Selenium41mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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