I’ve used Nicoise as an appetizer or main-dish salad, and it’s a winner every time I put it on the table. Here’s to a colorful, do-ahead sure thing. —Jan Meyer, St. Paul, Minnesota
- 1 pound small red potatoes (about 10), halved
- 1 pound fresh asparagus, trimmed and halved crosswise
- 3 pouches (2-1/2 ounces each) albacore white tuna in water
- 1/2 cup pitted Greek olives, halved, optional
- 1/2 cup zesty Italian salad dressing
- Place potatoes in a large saucepan; add water to cover by 2 inches. Bring to a boil. Reduce heat; cook, uncovered, 10-12 minutes or until tender, adding asparagus during the last 2-4 minutes of cooking. Drain potatoes and asparagus; immediately drop into ice water.
- To serve, drain potatoes and asparagus; pat dry and divide among four plates. Add tuna and, if desired, olives. Drizzle with dressing. Yield: 4 servings.
Originally published as Asparagus Nicoise Salad in Simple & Delicious April/May 2016
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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