I don’t know about you but I am always looking for cold foods to make during the summer that do not skimp on flavor. My Nicoise Salad Wraps are just the thing. Do not misunderstand, the traditional Nicoise salad is a beautiful dish, but for mine you definitely don’t need a fork or knife and everyone gets a little of everything in their meal. If you are not familiar with a Nicoise salad, do not worry, as long as you are a fan of salads and flavor you will love it.
1. Wash your hands.
2. For this recipe, you will need measuring cups and spoons, a large bowl, a knife and cutting board, a strainer, a small sauté pan, a saucepan, the microwave, stove and blender.
Make your recipe your own by using your favorite fresh vegetables or meats.
If you are not allowed to use a knife, stove or blender by yourself, you can ask an adult for help.
ChefElla’s Nicoise Salad Wraps (4-6 servings)
12 oz. Tuna, Fresh (You could also use 3 – 5 oz. cans of tuna if you prefer)
4 oz. Tomatoes, Grape or Cherry, Quartered
15 oz. Garbanzo Beans, Drained, (1 Can)
4 oz. Artichoke Hearts, Small, Rough Chopped (7 oz. can drained, or ½ of a 13 oz. can)
8 oz. Red Potatoes, Medium Dice (4-5 small potatoes)
4 oz. Green Beans or Haricot Verts, (you can also use ½ yellow and ½ green beans)
2 oz. Black Nicoise Olives, Pits Removed, Rough Chopped (about ¼ cup of whole olives)
-If you cannot find Nicoise olives you can use another salty olive or Kalamata will work.
4 ea. Eggs, Hard Boiled, Diced
2 ea. Lettuce, Bibb or Romaine, Whole Heads
1 Tbl. Lemon Juice
1 Tbl. Dijon Mustard
1 Tbl. White Wine or Rice Vinegar
1 clove Garlic, Fresh (about 1 tsp of fresh minced garlic)
1 tsp Mayonnaise
3 ea. Chives, Fresh (If your chives are short use 4 pieces.)
-If you do not have chives 1 tsp of fresh onion or shallot will work
2 tsp Tarragon, Leaves, Fresh (Remove leaves from the stem and push into your teaspoon.)
2 tsp Honey
½ Cup Extra Virgin Olive Oil
½ tsp Salt, Kosher or Sea
1/8 tsp Black Pepper, Ground
3. Wash your potatoes. Using a fork pierce your red potatoes all over. Put your potatoes on a plate and cook for 2 minutes in the microwave. Carefully flip the potatoes over and cook for another 2 minutes. The potatoes will be soft to the touch when done but should still hold their shape. If you buy really big or tiny potatoes they will take a little more or less time in the microwave. Place your potatoes in the refrigerator to cool.
4. Fill your saucepan ½ full of water. Put the pan on the stove on high heat. Fill your large bowl with 3 cups of water and 3 cups ice. When the water on the stove comes to a boil add your green beans and cook for 1 minute to blanch them. Remove the green beans from the saucepan and place into your cold water to shock them. The cold water will keep them green and stop them from cooking more. Remove the beans from the bowl when they are cold and set aside for later. Clean and dry your bowl.
5. Prepare your tomatoes, garbanzo beans, artichokes, eggs and olives and add them to your bowl. Cut your blanched green beans into ½ inch to 1 inch pieces and add to the bowl.
6. Add all of your dressing ingredients to your blender. Blend on high 20-30 seconds. Place your dressing in the refrigerator for later.
7. Remove the whole leaves from your lettuce, wash and set aside to dry. You can also pat them dry with a clean towel.
8. Dice your cooled potatoes and place in your large bowl with the other ingredients.
9. Place your sauté pan on the stove on medium high heat. Rub your tuna steaks with a little olive oil and sprinkle with salt and pepper. Place in the pan and cook on each side for 1-2 minutes. I like my tuna a little rare in the middle, but if you do not, cook your tuna for 2-3 minutes on each side. You will see the sides of the tuna turn from pink to cooked. Remove the tuna and set aside for later. If you are using canned tuna open the cans and drain, and add the tuna to the vegetables.
10. You can either slice your tuna steaks and top your lettuce wraps with a few pieces or you can dice your tuna and add it to your large bowl with the vegetables.
11. Mix your dressing with a spoon or fork, and pour ¾ of the dressing into your bowl with the other ingredients. Mix the vegetables and dressing. Save the rest of the dressing for any of your guests who would like a little more on their wraps.
12. To serve add a few scoops of the Nicoise salad to each lettuce leaf.
ChefElla’s helpers can help by:
Draining the canned ingredients
Washing the vegetables
Adding the ingredients to the bowl and mixing them
Making the dressing
Older helpers can help by:
Making everything for the wraps
Cooking and cutting while supervised