We are almost in March which means after a winter of limp, flavorless lettuces, we are heading into greens season. Hallelujah! What better way to celebrate than with this super easy niçoise salad, the latest in our five-ingredient dinner series…
…and submitted by Cup of Jo reader Carolyn. “It’s a total gem!” she says. “My husband introduced me to it. Now we make it together, falling into a familiar rhythm in the kitchen, talking about our days as we chop.” Plus, she adds, it’s ready in 30 minutes and tastes “better than takeaway — even Sweetgreen!” Here’s how to make it.
Simple Salad Niçoise
12 small potatoes
2 handfuls of haricots vert or green beans
1 bunch romaine or Bibb lettuce
1 4-ounce can of albacore tuna (in water or oil)
Boil potatoes until tender, about 10 minutes. (If a knife cuts through one easily, they’re ready.) Blanch two big handfuls of green beans, and make seven-minute eggs. Fill a bowl with washed greens and top with one can of tuna (drained), the cooked veggies, and eggs. Season with salt, pepper and your favorite bottled vinaigrette.
Thank you, Carolyn!
(Photos by Yossy Arefi for Cup of Jo.)