Niçoise salad with Quebec style

Niçoise salad with Quebec style

niçoise salad

Preparation time 20 minutes

Total time: 20 minutes

Ingredients

750 mL (3 cups) romaine lettuce, torn
750 mL (3 cups) green beans, cooked and strained
1 small red onion, finely chopped
4 hard-boiled eggs, shell removed
4 smoked mackerel fillets
12 cherry tomatoes, halved
60 mL (4 tbsp.) capers, well strained
20 black Nicoises olives
125 mL (½ cup) flat-leaf parsley, finely chopped
500 mL (2 cups) whole-wheat croutons

30 mL (2 tbsp.) anchovy paste
30 mL (2 tbsp.) lemon zest (about 2 lemons)
125 mL (½ cup) lemon juice (about 2 lemons)
60 mL (4 tbsp.) mayonnaise
30 mL (2 tbsp.) plain yogurt
15 mL (1 tbsp.) old-fashioned mustard
60 mL (4 tbsp.) 2% M.F. milk
To taste, freshly ground pepper

Directions

In 4 resealable bowls that fit in the lunchbox, distribute the lettuce, then the green beans, onion, and hard-boiled eggs. Crumble the mackerel fillets over top of each salad. Add tomatoes, capers, olives, parsley, and croutons.
In small bowl, whisk together the anchovy paste, lemon juice and zest. Whisking continuously, add remaining ingredients. Divide into 4 small, resealable containers for the lunchbox. Refrigerate until ready to serve.

Family tip: You can use canned tuna or salmon, or even leftover chicken.

Sporting tip: Add an extra hard-boiled egg for each serving.

Vegetarian tip: Omit the anchovy paste and replace the mackerel in the salad with a vegetarian cutlet or veggie burger patty.

Time saving tip: Frozen beans are a good substitute, and so is commercial Caesar dressing.