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A plate filled with delicious Niçoise Salad made with the line of Pure by J.L. Kraft salad dressings.

Niçoise Salad

Total

45 MIN

Servings

2 Servings

Ingredients

1/2 cup

Pure by J.L. Kraft Thyme, Basil & Parsley Dressing & Marinade add more for drizzling

2 

fillets yellowfin tuna x 142g

10 

baby potatoes

2 

dozen green beans

2 

hard boiled eggs, peeled and quartered

1/4 cup

black olives, pitted

2  tbsp

capers

12  

cherry tomatoes, halved

2 cup

baby arugula

1 

radish, sliced thin

Instructions

Step 1

Marinate yellowfin tuna with dressing for 20 minutes.

Step 2

Place baby potatoes in a pot of cold salted water. Bring to a boil and remove potatoes once they’re fork-tender. Once cool enough, slice in half and dress with 2 tbsp of Thyme, Basil, & Parsley Dressing & Marinade.

Step 3

Slice green beans in half. Add to boiling water and remove after 1 minute. Place in an ice bath to prevent overcooking.

Step 4

Sortir le thon de la marinade. Éponger, assaisonner de sel et de poivre et saisir dans une poêle des deux côtés jusqu’à ce que le thon soit bronzé.

Step 5

Add remaining ingredients to a bowl and toss with dressing. Slice tuna and fan out on top of the salad. Finish with a final drizzle of Thyme, Basil & Parsley Dressing & Marinade.

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