Of course, the Niçoise salad is a classic French preparation made popular, dates back to the 1880’s from the Montpelier Region, and now famously named and a specialty of the Cote D’Azur regions city of Nice. This version of the recipe modified as it comes from the Curves Fitness & Weight Management Plan book and found on page 63. This version omits the eggs and anchovies, but there seems to be a debate by purists who argue about the use of lettuce and potatoes in the original preparation.
The recipe written in a short paragraph, and is intended for individual portions. The Curves recipe also calls for 3 cups of Romaine lettuce per serving, which seems like a lot of lettuce, so we actually made ours with about half of that amount, but if you really like lettuce then go for it. For the potatoes, we used baby new red potatoes boiled with a little Cajun Spice mix and some garlic salt until al dente, and then allowed them to cool. The steamed fresh green beans cooked to al dente, and then chilled them as well. Picked fresh parsley from our front herb garden along with some of our ripe tomatoes from the vine, and then finished with the fresh cracked pepper and a touch of sea salt.
The Curves Recipe: Arrange 6 oz tuna (packed in water), ½ cup fresh steamed green beans, and 1 medium (6 oz) cooked potato cut into chunks, 8 large olives, ½ medium tomato sliced and thin slices of onion to taste atop 3 cups Romaine lettuce. Garnish with 1 tablespoon capers and ¼ cup minced parsley, season with salt and pepper and drizzle with balsamic vinegar.