Salad Niçoise

From Get Your Children Eating Right! A 30-Day Plan for Teaching Your Kids Healthy Eating Habits for Life

By Lynn Fredericks - Founder, FamilyCook Productions and 

Mercedes Sanchez, M.S., R.D. - Director of Nutrition Education, FamilyCook Productions

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 10 servings

Additional Cooking Equipment: None

This traditional favorite can easily be adapted to suit your family’s preferences,
what’s seasonal, or what you have on hand.

8 new potatoes, with peels left on

1/2 pound (225 g) green beans

3 eggs

2 heads Boston lettuce

2 cans (5 ounces, or 140 g each)
Italian tuna (packed in olive oil) 

8 ounces (225 g) grape tomatoes
1/2 cup (50 g) Niçoise olives

3 tablespoons (26 g) capers

1/2 cup (120 ml) extra-virgin olive oil
1 lemon

3 sprigs fresh tarragon
6 leaves fresh basil
1 clove garlic
1 tablespoon (11 g) Dijon mustard

Note: Children should use plastic or table knives for all child steps that require cutting or chopping.

Adult Fill a medium saucepan halfway with water, add the potatoes, and bring to boil over high heat.

Child Trim the ends of the green beans and cut in half. 

Adult Blanch the green beans in the boiling water for 2 minutes, (or microwave, covered with a damp paper towel, on High for 3 minutes). Remove with a slotted spoon.

Adult & Child Drop the eggs gently into the boiling water and cook for 15 minutes. Remove with a slotted spoon.

Adult Check the potatoes periodically, and remove them when a fork can go in easily but they are not mushy. Cool.

Child Wash and dry the lettuce. Arrange lettuce leaves attractively on a large platter, so the leaves cover the platter and fan out around the edges.

Adult & Child Open the can of tuna (adult removes the sharp lid). Drain and flake tuna with a fork into a small bowl. Place tuna in the center of the platter.

Child Cut the grape tomatoes in half; arrange them nicely around the tuna.

Child Peel the cooled potatoes, and cut them into quarters; arrange them decoratively on the platter.

Child Measure the olives and capers, and sprinkle them evenly over the salad.

Child Add the green beans in small bunches around the platter. 

Adult & Child Measure the olive oil  in a large measuring cup.

Child Squeeze the lemon into the cup with the oil.

Child Chop the tarragon and basil, and add them to the cup.

Child Mince the garlic and measure the mustard, and add them to the cup. Whisk together until well combined.

Child Drizzle the dressing evenly over the entire salad.