Tuna Niçoise Salad

Adding this to my salad roster 😤 A great way to kick off spring is with my flavorful Tuna Niçoise salad. There’s quite a few moving parts to this salad but trust me, it’s worth it. I prepped a bunch of the veggies so that I could keep them on hand for the week to make this salad over and over again. The real mvp of this salad is the garlic creamy dressing made with all clean ingredients. It’s so salty and delicious, can’t recommend enough 🫶

Ingredients:
For the salad-
1 can tuna
Romaine
Cherry tomatoes
Fingerling potatoes
Cucumber
Radishes
Kalamata olives
Cornichions
Hard boiled eggs
Green beans
Red onion
Fresh dill

For the dressing-
2 tbsp roasted garlic (about 12 cloves or so)
1/8 cup olive oil
1 tbsp Dijon mustard
1 tbsp Worcestershire
1/2 tbsp red wine vinegar
juice of 1 lemon
1 egg yolk
salt, pepper to taste

Directions:
1. Preheat the oven to 400 degrees. To a baking dish, add in the raw garlic cloves and fill the dish with olive oil. Sprinkle with a little salt and bake for 40 minutes, until the garlic is golden.
2. Once the garlic has cooled, make the salad dressing. Blend together all of the salad dressing ingredients until smooth and creamy.
3. Bring water to a boil and cook the fingerling potatoes until soft (about 30-40 minutes). Drain the water and cut the potatoes in half.
4. Bring water to a boil and cook the green beans until soft. Blanch them in an ice bath for 5 minutes and then pat dry.
5. Bring water to a boil (last time, I promise) and then add in the eggs for a 7min 30sec. Add to an ice bath for 5 minutes and then peel the shells off. Cut into quarters.
6. Thinly slice the radish and cucumber. Dice the red onion. Cut the cherry tomatoes in half. Chop up the romaine lettuce.
7. Assemble the salad- lettuce, green beans, potatoes, cucumbers, radishes, tomatoes, olives, cornichons, eggs, and tuna. Finish the salad off with fresh dill and the garlic salad dressing.