Photo and recipe by A Cook’s Canvas!
Although the warm sunny days of summer are behind us, delicious summery salads can continue late into the fall. Jam-packed with layered flavors and textures, my twist on the classic Salade niçoise trades cannellini beans for eggs and skips artichokes, anchovies and olives for a lighter texture, letting summery heirloom tomatoes, string beans, radicchio, lettuce, and red potatoes dressed in a light vinaigrette absolutely sing. This salad can be enjoyed on its own or alongside dinner and is also perfect for entertaining guests. Bursting with color and freshness, it’s a sure crowd pleaser!
1 medium radicchio, cored and thinly sliced
2 handfuls fresh string beans, ends trimmed
1 head of green leafy lettuce, torn
2 medium heirloom tomatoes or a pint of cherry tomatoes
1 can oil-packed tuna, drained and separated into pieces
14.5 oz can of cannellini beans, drained and rinsed
4 red potatoes, sliced ¼” thick
1 Tbsp capers
1/2 c of flat leaf parsley, chopped
1/3 c olive oil
3 Tbsp lemon juice
2 tsp white wine vinegar
1 clove garlic, minced
Salt and pepper, to taste
Bring a sauce pan of water to a boil, season with a pinch of salt and blanch the green beans for 3 minutes until bright green, transfer to ice water bath to stop cooking.
Bring the water back to a boil and add the sliced potatoes to the sauce pan. Cook until fork tender then chill in ice bath. Drain the tuna and cannellini beans and set aside.
Arrange lettuce, sliced tomatoes, and radicchio on a platter.
Separate the tuna into chunks and add to the platter along with the cannellini beans, string beans, and red potatoes.
In a small bowl combine olive oil, lemon juice, white wine vinegar, garlic, flat leaf parsley, and black pepper, mix the vinaigrette until well combined. Add capers and stir. Taste and add a pinch of salt if needed, although the capers will usually be salty enough.
Drizzle the salad with the vinaigrette and capers.
We love adding fresh herbs and chopped nuts on top for an extra burst of flavor and a crunch!