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.
Recipe Tags:
Preparation Time: 20 minutes
Servings: 2
Ingredients
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 |
Dressing:
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 |
Instructions
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.
Nutritional information
1 Serving:
- 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.