Nicoise Rainbow Salad

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  • 4 beets or golden beets
  • 3 cups arugula
  • 2 cups haricot verts blanched
  • 1 cup cherry tomatoes halved
  • 1⁄2 cup black kalamata olives
  • 8 radishes trimmed and thinly sliced
  • 8 anchovies (packed in olive oil), rinsed and drained
  • 4 hard-boiled eggs peeled and halved lengthwise
  • 2 cans albacore tuna drained (packed in olive oil or water is fine)
  • 1 cucumber thinly sliced
  • 1 cup basil leaves loosely packed, chopped into thin ribbons
  • Creamy Dijon Vinaigrette (see Creamy Dijon Vinaigrette recipe)
  • Boil beets until tender, with skins on, about 30-45 minutes, depending on the size of the beets. Drain and run cold water over them - the skins will slip right off! Make sure you wear kitchen gloves so your hands don’t turn red.
  • Place arugula in a large bowl or on a large platter.
  • Arrange all ingredients in separate rows on top of arugula. Sprinkle basil ribbons over entire salad.
  • Drizzle dressing over all ingredients, season with plenty of freshly ground pepper, and serve.