Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Layered Nicoise Salad with Lemon Dill Dressing

Layered Nicoise Salad with Lemon Dill Dressing

Get Ready

Servings: Serves 4 to 16Learn How to Scale This Recipe

Prep Time: 70 minutes

Cook Time: 15 minutes

Ingredients: Add ingredients to List

Layered Nicoise Salad with Lemon Dill Dressing
1/4 oz Fresh dill, chopped
8 teaspoon Fresh lemon juice
4 teaspoon low-fat mayonaise
4 teaspoon Shallot, chopped
2 teaspoon Dijon mustard
1/2 teaspoon red wine vinegar
1/2 teaspoon Anchovy paste
1/4 teaspoon Capers
1/4 teaspoon Kosher salt
1/8 teaspoon Black pepper, freshly ground
1/4 cup Extra virgin olive oil
91/2 oz Medium red new potatoes, scrubbed and unpeeled
63/4 oz Fresh string green beans, trimmed
8 oz Canned light tuna, packed in water
1/8 teaspoon Salt
31/4 cup Fresh romaine lettuce, chopped
4 oz Kalamata olives, pitted and sliced
11/3 cup Grape tomato, halved
4 each Hard boiled eggs, sliced

directions:

1. Prepare dressing. Measure out 1/4 cup of dill fonds and refrigerate remaining dill for garnishing. Add measured dill and 1/3 cup of lemon juice, low fat mayonnaise, shallots, Dijon mustard, red wine vinegar, anchovy paste, capers, kosher salt, ground black pepper, except for 2/3 cup extra virgin olive oil, to a blender or food processor. Turn processor on and slowly add oil in a thin stream until dressing is emulsified, about 1 minute. Set aside.
2. Place potatoes in a large saucepan and cover with water. Over medium high heat, bring to a simmer and cook until tender when pierced with a fork or the tip of a knife, about 15 to 18 minutes. Rinse well with cold water. Cut into 1/4 inch slices, return to cooled pan, and toss with 1/4 cup dressing.
3. While potatoes are cooking, fill a large pot 3/4 of the way full with water. Bring to a rolling boil over high heat. Add green beans and cook until barley tender, about 3 to 4 minutes. Strain beans in a colander and rinse with cold water until cool. Drain beans well and pat dry.
4. Drain tuna and place in a small bowl. Gently mix in 3 tablespoons of lemon juice, olive oil and salt until combined.
5. Assemble the layers of salad. Place lettuce in a large serving bowl. Top with potatoes.
6. Put green beans in pot that held potatoes, toss with 1/4 cup of dressing, then place dressed beans on top of potatoes in bowl. Spoon tuna over beans. Use a spatula to gently flatten tuna. Top with olives and tomatoes.
7. Make a ring of eggs slices around top of salad. Drizzle remaining dressing over tomato and egg (Or dress salad and hour before the party). Refrigerate salad until needed.
8. Just before serving, garnish inside rim of bowl with dill fronds.
Source: Hannaford fresh Magazine, May - June 2007

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
1/4 oz Fresh dill, chopped  
8 teaspoon Fresh lemon juice  
4 teaspoon low-fat mayonaise  
4 teaspoon Shallot, chopped  
2 teaspoon Dijon mustard  
1/2 teaspoon red wine vinegar  
1/2 teaspoon Anchovy paste  
1/4 teaspoon Capers  
1/4 teaspoon Kosher salt  
1/8 teaspoon Black pepper, freshly ground  
1/4 cup Extra virgin olive oil  
91/2 oz Medium red new potatoes, scrubbed and unpe  
63/4 oz Fresh string green beans, trimmed  
8 oz Canned light tuna, packed in water  
1/8 teaspoon Salt  
31/4 cup Fresh romaine lettuce, chopped  
4 oz Kalamata olives, pitted and sliced  
11/3 cup Grape tomato, halved  
4 each Hard boiled eggs, sliced  
Add to Shopping ListLearn More About Shopping Lists

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

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4 to 16
Base Nutrients
Calories 355 kcal (17%)
Calories from Fat 306 kcal (0%)
Total Fat 34 g (52%)
Saturated Fat 17 g (85%)
Cholesterol 233 mg (77%)
Sodium 533 mg (22%)
Total Carbohydrates 25 g (8%)
Dietary Fiber 10 g (40%)
Protein 35 g (58%)
Vitamins
Vitamin A 4210 IU (84%)
Vitamin C 35 mg (58%)
Minerals
Calcium 78 mg (1%)
Iron 19 mg (31%)
loading