Photo of Nicoise Salad by Coach Jake by WW

Nicoise Salad by Coach Jake

2 - 10
PersonalPoints™ per serving
Total Time
32 min
Prep
4 min
Cook
27 min
Serves
1
Difficulty
Easy
Looking for an at-home escape to the French Riviera? Look no further than this salad! Full of fresh flavours and vibrant colours, this salad will make you feel like you're sipping on a glass of rosé in Provence, France.

Ingredients

Uncooked baby potatoes

6 small

Uncooked string beans

1 cup(s)

Egg(s)

2 large egg(s)

Arugula

2 cup(s)

Water-packed tuna fish drained

½ can(s)

Fresh cherry tomato(es)

1 cup(s)

Small canned black ripe olive(s)

6 item(s)

Uncooked anchovies

3 item(s)

Instructions

  1. Fill a medium saucepan or pot with water, add baby potatoes, cover and bring to a simmer over medium-high heat until the potatoes are fork-tender (about 10 - 15 minutes). Once the potatoes are cooked, remove from the water and slice in half. Set the potatoes aside and reserve the pot with water.
  2. While the potatoes boil, fill a second saucepan or pot with water, bring to a boil over medium-high heat and add the green beans. Cook until the green beans are crisp and a bright green (about 10 minutes). Once cooked, remove the green beans from the boiling water and place into ice water to stop the cooking process (about 1 minute). Remove the green beans from the ice water, pat dry, and set aside.
  3. Using the reserved water from step 1, add eggs and bring water to a boil over medium-high heat. Soft boil eggs for 7 minutes or for a desired amount of time. Tip: once cooked, peel your eggs under cold running water for seamless removal of the shell.
  4. In a medium bowl, add arugula, tuna, cherry tomatoes, olives, and anchovies.
  5. Add cooked baby potatoes, green beans, and eggs to salad.
  6. Dress with your favourite dressing, drizzle with olive oil and balsamic, or simply eat this dressing without dressing.

Notes

Points do not include dressing.