Niçoise Salad Platter
Canned tuna, capers, and Dijon mustard are appetizing additions to this Niçoise salad platter foodservice recipe.
Ingredients
- 1 can (66.5 oz) Chicken of the Sea® Solid White Albacore Tuna in Water, drained
- 9 heads butter or bibb lettuce
- 3 lb green beans, lightly steamed and drained
- 4.5 lb baby potatoes, steamed, drained, and halved
- 12 eggs, hardboiled, peeled, and halved
- 1.5 qt cherry tomatoes
- 18 oz Niçoise or Kalamata olives
- 3/4 c capers, drained
- 2 c olive oil
- 2 c red wine vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp dried thyme leaves
- salt and pepper
Instructions
- Tear lettuce and arrange on platter.
- Arrange tuna, green beans, potatoes, eggs, tomatoes, olives, and capers on top of salad.
- Whisk olive oil, vinegar, Dijon, thyme, salt, and pepper together for dressing. Drizzle and serve.
