Nicoise Salad Bowl – Lentils.org

Nicoise Salad Bowl

  By lentilsorg  , , ,   

November 18, 2019

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  • Prep: 20 Minutes
  • Cook: 20 Minutes
  • 20 Minutes

    20 Minutes

    40 Minutes

  • Yields: 10
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Directions

  1. In a pot with cold water, add potatoes and bring to a simmer. Cook until tender, drain, and transfer to a large bowl with barley and lentils. Drizzle wine over top and allow to cool.
  2. Prepare dressing in a medium mixing bowl by adding vinegar, shallots, mustard, thyme, marjoram, olive oil. Whisk well to combine. Set aside for service.
  3. Toss tomatoes, beans, and olives in 3 Tbsp (45 mL) dressing to coat.
  4. Divide lettuce evenly between 10 bowls. Arrange potato blend and vegetable mix evenly in the bowls. Garnish each bowl with four quarters of egg, 2 oz (60 g) sliced tuna, and a drizzle of vinaigrette.

Ingredients

1 ½ lb (750 g) red bliss potatoes, sliced into coin sized pieces

5 cups (1.25 L) pearled barley, cooked

5 cups (1.25 L) whole red lentils, cooked

⅓ cup (75 mL) dry white wine

⅔ cup (150 mL) champagne vinegar

⅓ cup (75 mL) shallots, minced

⅓ cup (75 mL) dijon mustard

1 Tbsp (15 mL) fresh thyme, chopped

1 Tbsp (15 mL) fresh marjoram, chopped

2 cups (500 mL) extra virgin olive oil

2 ½ cups (625 mL) cherry tomatoes, halved

1 ½ lb (750 g) green beans, cooked and shocked, trimmed

2 ½ cups (625 mL) nicoise olives, pitted

5 cups (1.25 L) bibb lettuce leaves

10 hard boiled eggs, quartered

20 oz (600 g) fresh tuna, seared medium rare and sliced

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Nutrition Facts

Serving Size2 1/4 cups (560 mL)
Calories630
Sodium1000 mg
Potassium1348 mg
Protein37 g
Cholesterol195 mg
Sugar7 g
Total Fat26 g
Saturated Fat3.5 g
Total Carbohydrates62 g
Dietary Fiber15 g