Layered 'Norcal' Nicoise Salad with Avocado Dressing
ID: 0c2e0775...
A trendy, beautifully layered spin on the classic French Niçoise salad presented in a mason jar. It features fresh vegetables, oil-packed tuna, and a rich, creamy avocado-tarragon vinaigrette.
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🍳 Cooking Flow
Prep and boil the cubed potatoes and green beans in heavily salted water, cooling them immediately. → Slice the blanched green beans, tomatoes, olives, eggs, and keep the tuna in large chunks. → Layer the salad ingredients sequentially inside a wide-mouth mason jar, leaving space at the top. → Blend the anchovies, mustard, lemon juice, vinegar, shallots, tarragon, avocado, spices, and olive oil into a creamy dressing. → Pour the dressing into the jar to eat directly, or shake the jar with dressing and serve on a plate.
Cooking Steps
Brief Cooking Order
Prep and boil the cubed potatoes and green beans in heavily salted water, cooling them immediately. → Slice the blanched green beans, tomatoes, olives, eggs, and keep the tuna in large chunks. → Layer the salad ingredients sequentially inside a wide-mouth mason jar, leaving space at the top. → Blend the anchovies, mustard, lemon juice, vinegar, shallots, tarragon, avocado, spices, and olive oil into a creamy dressing. → Pour the dressing into the jar to eat directly, or shake the jar with dressing and serve on a plate.
Introduction
A trendy, beautifully layered spin on the classic French Niçoise salad presented in a mason jar. It features fresh vegetables, oil-packed tuna, and a rich, creamy avocado-tarragon vinaigrette.
Step 1
Peel and cube the potato. Slice off a small piece from the bottom to stabilize it on the cutting board, slice it into thick sheets, cut lengthwise into sticks, and then chop across into even half-inch cubes. Transfer the cubed potatoes to cold water.
Step 2
Bring a pot of heavily salted water to a boil. It should taste well-seasoned, like seawater. Drop in the green beans and blanch them for exactly 2 minutes to lock in their bright green color and crisp texture.
Step 3
Remove the green beans with a strainer and immediately plunge them into a bowl of ice water to stop the cooking process.
Step 4
Transfer the cubed potatoes into the same boiling salted water. Cook until just tender, but not soft or falling apart.
Step 5
Drain the potatoes using a strainer and spread them out on a paper towel-lined plate. After draining for a few minutes, remove the paper towel, drizzle with a little olive oil, toss gently, and let them cool.
Ingredients List
Important Notes
Always use high-quality tuna packed in olive oil rather than water for the best flavor and texture.
Ensure the boiling water is heavily salted; it should taste seasoned like soup or seawater to flavor the potatoes and green beans properly.
Do not overcook the potatoes; they should be tender enough to eat but firm enough to hold their cubed shape.
Leave about 2 inches of headspace at the top of the mason jar so you have room to add dressing and mix or shake the salad.
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