Feeling inspired by a recent Barefoot Contessa episode and my recent haul from the Riverside Arts Market, I decided to throw together a Salad Niçoise for lunch.
A traditional salad niçoise features canned tuna, olives, and french haricot verts to what I've shown here. I had some fresh sugar snap peas and asparagus from the market, so I used that in place of the haricot verts. I made Ina Garten's Mustard Vinigarette to pour over the top of this.
All of the green vegetables were blanched, the potatoes and eggs were boiled, the tuna was seared (1-2 minutes on each side in a lightly greased pan).
I love how pretty this looks arranged on the plate and this would also be a great dish to serve at a party, like a wedding shower. It's fresh, beautiful, and best of all... delicious!
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