Nicoise “Trifle” Salad

This Nicoise "Trifle" Salad reimagines the classic French dish by layering ingredients in a deep glass bowl for a striking visual presentation. It combines tender green beans, creamy red potatoes, crisp cucumber, and fresh romaine lettuce with savory canned tuna and hard-cooked eggs. The heart of the dish is a zesty dressing made from cider vinegar, Dijon mustard, and capers, which ties the flavors together beautifully. Pitted Kalamata olives and juicy tomato wedges add bursts of briny and sweet notes. It is a hearty, satisfying meal that works wonderfully for lunch, light dinners, or as a substantial side dish for summer gatherings. The layered structure allows each component to shine while sharing the vibrant vinaigrette.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Salads

Difficulty: Advanced

Servings: 6

Calories: 12.5

Dietary: Gluten-free

Description

This Nicoise "Trifle" Salad reimagines the classic French dish by layering ingredients in a deep glass bowl for a striking visual presentation. It combines tender green beans, creamy red potatoes, crisp cucumber, and fresh romaine lettuce with savory canned tuna and hard-cooked eggs. The heart of the dish is a zesty dressing made from cider vinegar, Dijon mustard, and capers, which ties the flavors together beautifully. Pitted Kalamata olives and juicy tomato wedges add bursts of briny and sweet notes. It is a hearty, satisfying meal that works wonderfully for lunch, light dinners, or as a substantial side dish for summer gatherings. The layered structure allows each component to shine while sharing the vibrant vinaigrette.

Ingredients

1/4 cups Cider vinegar
2 cups Packed, coarsely sliced
2 tablespoons Dijon mustard -romaine lettuce
1 tablespoons Drained capers, coarsely 1 lg Cucumber, seeded and

Directions

1
In a small bowl, mix cider vinegar, Dijon mustard, drained capers, salt, sugar, and pepper until blended.
2
Using a wire whisk or fork, slowly beat in olive oil until the dressing thickens slightly. Set aside.
3
In a 2-quart saucepan over high heat, bring 1 inch of water to a boil. Add green beans.
4
Reduce heat to low, cover, and simmer for 5 to 10 minutes until beans are tender. Drain well.
5
In a bowl, toss the warm green beans with 2 tablespoons of the dressing.
6
Slice red potatoes into 1/4-inch thick slices.
7
In another saucepan, cover potatoes with enough water to submerge them and bring to a boil.
8
Reduce heat to low, cover, and simmer until potatoes are tender. Drain well.
9
Toss the warm potatoes with 3 tablespoons of the dressing.
10
Drain tuna in water.
11
Shell hard-cooked eggs and slice into wedges.
12
Cut tomato into wedges.
13
Seed and slice cucumber diagonally.
14
In a large glass trifle bowl or deep casserole, layer romaine lettuce, dressed potatoes, cucumber, tuna, and dressed green beans.
15
Arrange tomato wedges and hard-cooked egg wedges on top of the layers.
16
Spoon any remaining dressing over the top and garnish with pitted Kalamata olives.
17
Cover and refrigerate until ready to serve.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 12.5kcal

% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 62.2mg3%
Total Carbohydrate 1.3g1%
Dietary Fiber 0.2g1%
Sugars 0.2g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Prepare this salad about 45 minutes before serving or early in the day to allow flavors to meld.

Ensure potatoes and green beans are well-drained to prevent the salad from becoming watery.

Use a deep glass serving bowl to showcase the layered presentation.

Keywords: nicoise, salad, tuna, potatoes, green beans, vinaigrette, layered, trifle, french, healthy, lunch, dinner, eggs, olives, cucumber, romaine

Read it online: https://www.chefs-mate.com/recipe/nicoise-trifle-salad-gh_9407/

Nicoise “Trifle” Salad – Gh_9407

Nutrition Facts