This vegetarian version of the classic dish omits the anchovies and replaces the tuna with cannellini beans; navy beans or chickpeas are other options.

　　

Ingredients

serves 4

　　

FOR THE DRESSING

1/4 cup plus 2 tablespoons fresh lemon juice (from 2 to 3 lemons)

　　1 teaspoon Dijon mustard

　　1 large shallot, minced

　　3/4 cup extra-virgin olive oil

　　1/4 cup finely chopped fresh flat-leaf parsley

　　1/4 cup torn fresh basil

　　Coarse salt and freshly ground pepper

　　

FOR THE SALAD

1 pound small red potatoes, scrubbed

　　1 pound haricots verts or green beans, trimmed and cut into 1-inch pieces

　　5 ounces baby spinach

　　1 1/2 cans (15 ounces each) cannellini beans, rinsed and drained

　　1 celery stalk, diced

　　3 tablespoons capers, rinsed and drained

　　2 teaspoons finely grated lemon zest

　　Coarse salt and freshly ground pepper

　　2 ripe tomatoes, cored and cut into wedges

　　2 hard-cooked eggs (page 61), peeled and halved lengthwise

　　1/2 cup Niçoise olives

　　

Step 1

Make the dressing: In a small bowl, whisk together lemon juice, mustard, shallot, oil, parsley, basil, and 1/2 teaspoon salt; season with pepper.

　　

Step 2

Prepare the salad: Place potatoes in a medium saucepan and add enough cool water to cover by 1 inch. Bring to a boil; reduce to a simmer. Cook until tender when pierced with the tip of a sharp knife, about 15 minutes. Drain and set aside to cool.

　　

Step 3

Bring a pot of water to a boil and prepare an ice-water bath. Blanch haricots verts until crisp-tender and color brightens, 45 to 60 seconds. With a slotted spoon, immediately transfer beans to ice-water bath to stop the cooking; once cool, drain and pat dry with paper towels.

　　

Step 4

In a large bowl, toss spinach with 2 tablespoons dressing. Transfer spinach to platter. Place cannellini beans in empty bowl and mash about half of them slightly. Add celery, capers, lemon zest, 3 to 4 tablespoons dressing, and 1/4 teaspoon salt (or to taste); season with pepper. Stir to combine; then spoon mixture onto spinach. Arrange potatoes on one side of the bean mixture and tomato wedges on the other.

　　

Step 5

Arrange haricots verts, eggs, and olives on the plate. Drizzle with remaining dressing, and serve immediately.

　　

nutrition information

Step 6

(Per Serving)

　　

Step 7

Calories: 790

　　

Step 8

Saturated Fat: 7.1g

　　

Step 9

Unsaturated Fat: 39.8g

　　

Step 10

Cholesterol: 106mg

　　

Step 11

Carbohydrates: 73g

　　

Step 12

Protein: 20.7g

　　

Step 13

Sodium: 984mg

　　

Step 14

Fiber: 23.2g

　　Power Foods