A French classic from Provence, this version takes its inspiration from Ontario asparagus, greenhouse tomatoes and mushrooms. It makes a simple but sophisticated main course for dining al fresco.
Preparation Time: 20 minutes
|1 lb||Ontario Asparagus, trimmed||500 g|
|2 cups||cooked cubed Ontario Potatoes||500 mL|
|1 cup||sliced Ontario Mushrooms||250 mL|
|1 can 6 oz||water-packed chunk tuna, drained||170 g|
|2||hard-cooked Ontario Eggs, peeled and cut into wedges||2|
|1||Ontario Greenhouse Tomato, cut into wedges||1|
|8||oil cured olives|
|1/3 cup||extra-virgin olive oil||75 mL|
|2 tbsp||each white wine vinegar and water||25 mL|
|1||clove garlic, minced||1|
|2 tsp||each dried tarragon and Dijon mustard||10 mL|
|1 tsp||drained capers||5 mL|
|1/4 tsp||Salt||1 mL|
|1/8 tsp||pepper||0.5 mL|
Dressing: In small bowl, whisk together oil, vinegar, water, garlic, tarragon, mustard, capers, salt and pepper; set aside.
In large pot of lightly salted boiling water, cook asparagus until tender-crisp, 3 to 5 minutes. Drain and rinse under cold water; drain well. On 2 dinner plates, arrange in groups, asparagus, potatoes, mushrooms, tuna, eggs, tomato and olives; drizzle with dressing.
- Protein: 38 grams
- Fat: 25 grams
- Carbohydrate: 47 grams
- Calories: 556
- Fibre: 6 grams
- Sodium: 500 mg
Original source: Asparagus Salad Niçoise | Foodland Ontario, 2012-2022.