Hard-cooked eggs and flaky tuna make this French dinner salad an easy yet substantial meal that's perfect for busy weeknights.
- Total time 20 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In large heatproof bowl, cover haricots verts with boiling water; cover and let stand until tender, about 10 minutes. Drain; transfer to bowl of ice water to chill. Drain; pat dry.
Meanwhile, in large bowl, stir together anchovies, shallot, oil, tarragon, vinegar and mustard. Reserve 1/4 cup in small bowl. Add haricots verts, kale and tomatoes to remaining vinaigrette; toss to coat.
Divide salad among plates; top with eggs, fish, olives and capers; drizzle with reserved 1/4 cup vinaigrette.
Test Kitchen Tip: Haricots verts, or French green beans, are younger and thinner than other green beans. You can substitute with thicker varieties; simply halve them and extend the cooking time to 15 minutes.
Nutritional facts PER SERVING: about
- Fibre 3 g
- Sodium 644 mg
- Sugars 4 g
- Protein 29 g
- Calories 439
- Total fat 31 g
- Potassium 444 mg
- Cholesterol 245 mg
- Saturated fat 6 g
- Total carbohydrate 11 g
%RDI
- Iron 18
- Folate 39
- Calcium 10
- Vitamin A 29
- Vitamin C 32
