Nicoise-Style Pan Bagnats Recipe

Name: Nicoise-Style Pan Bagnats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ripe lemons, juice of; 1 shallot, peeled and grated; 1 tablespoon Dijon mustard; 1 teaspoon dried herbes de provence or 1 teaspoon thyme; 13-½ cup extra virgin olive oil; salt and pepper; 2 small red potatoes, chopped into 1/4-inch pieces; 14 lb thin green beans, trimmed and cut into thirds (about a handful); 12 small red bell pepper, halved lengthwise and thinly sliced; about 1/4 cup nicoise olive, pitted and chopped; 1 small head bibb lettuce, torn; 2 ripe plum tomatoes, seeded and chopped; 2 celery ribs, finely chopped; 12 small red onion, very thinly sliced and chopped; two 6-ounce cans imported tuna, drained and flaked; 2 hard-boiled eggs, peeled and chopped; 4 sprigs tarragon, leaves stripped and chopped; 2 French baguettes, halved and split to make four 8- to 10-inch-long sections

Servings: persons

2 ripe lemons, juice of
1 shallot, peeled and grated
1 tablespoon Dijon mustard
1 teaspoon dried herbes de provence or 1 teaspoon thyme
13-½ cup extra virgin olive oil
salt and pepper
2 small red potatoes, chopped into 1/4-inch pieces
14 lb thin green beans, trimmed and cut into thirds (about a handful)
12 small red bell pepper, halved lengthwise and thinly sliced
about 1/4 cup nicoise olive, pitted and chopped
1 small head bibb lettuce, torn
2 ripe plum tomatoes, seeded and chopped
2 celery ribs, finely chopped
12 small red onion, very thinly sliced and chopped
two 6-ounce cans imported tuna, drained and flaked
2 hard-boiled eggs, peeled and chopped
4 sprigs tarragon, leaves stripped and chopped
2 French baguettes, halved and split to make four 8- to 10-inch-long sections

1
In a large salad bowl, whisk together the lemon juice, shallot, mustard and dried herbs.
2
Whisk in the olive oil to combine.
3
Bring 2 inches of water to a boil in a small, high-sided skillet or saucepan.
4
Salt the water, add the potatoes and green beans and cook for 4 minutes; add the bell pepper during the last minute of cooking.
5
Using a slotted spoon, transfer the vegetables to a colander and rinse with cold water to stop the cooking; drain.
6
Add the cooked vegetables to the salad bowl, along with the olives, lettuce, tomatoes, celery and onion.
7
Add the tuna, eggs and tarragon and toss the salad to coat evenly with the dressing; season with pepper.
8
To serve, pack the salad into the baguettes.

3625

kcal

Calories

330

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 ripe lemons, juice of, 1 shallot, peeled and grated, 1 tablespoon Dijon mustard, 1 teaspoon dried herbes de provence or 1 teaspoon thyme, and more.

Yes, Nicoise-Style Pan Bagnats falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Nicoise-Style Pan Bagnats

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