Nicoise Salad - Deconstructed

The traditional French presentation of this timeless recipe can make this delicious salad a chore. Deconstructing and plating with a simple arrangement make this dish easy and fun to eat.

Ingredients:

  • 6 tablespoons, il Fustino Cabernet Sauvignon Vinegar
  • 4 tablespoons, Dijon mustard
  • 4 tablespoons, il Fustino Arbequina Extra Virgin Olive Oil
  • salt and pepper
  • 16 asparagus spears
  • 2 heads, romaine lettuce – torn into bite-sized pieces
  • 4 eggs – hard boiled
  • 4 large, tomato halfs
  • 2 large, new red potatoes – boiled, cooled and cut into 1′ chunks
  • 2 6 ounces, best quality tuna, Italian hand-packed in oil (Flott or Tonnino) – drained


Directions:

1. Whisk vinegar, mustard, and olive oil together, season with salt and pepper

2. Cook asparagus in salted water until crisp, about 3 to 5 minutes. Cool under cold running water. Allow to drain until dry.

3. Divide lettuce among 4 plates. Slice eggs crosswise. Arrange egg slices along 1 edge of each plate. Divide tomatoes and potatoes evenly. Place 4 asparagus spears across top of each salad, then add half of each jarred tuna.

4. Drizzle with dressing.