Nicoise Salad
A classic French salad with tuna, eggs, olives, and fresh vegetables.
20 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 2 cans tuna in olive oil, drained
- 4 large eggs
- 1 lb green beans, trimmed
- 1 lb baby potatoes, halved
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil, chopped
- 3 tbsp extra-virgin olive oil
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- Salt and black pepper to taste
Nutrition Facts
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Instructions
Cook the eggs: Place eggs in a pot of boiling water and cook for 9 minutes. Transfer to an ice bath, peel, and quarter.
Blanch the green beans: Boil green beans for 3-4 minutes until crisp-tender. Drain and plunge into ice water to retain color.
Cook the potatoes: Boil halved baby potatoes in salted water for 10-12 minutes until tender. Drain and let cool slightly.
Prepare the dressing: Whisk together olive oil, Dijon mustard, red wine vinegar, salt, and black pepper in a small bowl.
Assemble the salad: Arrange lettuce leaves on a platter. Top with tuna, eggs, green beans, potatoes, tomatoes, olives, and red onion.
Drizzle with dressing, sprinkle with fresh basil, and serve immediately.
Chef's Tips
- Fresh Tuna Option: For a special occasion, grill fresh tuna steaks instead of using canned tuna.
- Vegetable Prep: All vegetables can be prepared ahead of time and refrigerated until assembly.
- Anchovy Addition: Add anchovy fillets for an authentic Niçoise touch.
- Serving Suggestion: Serve with crusty French bread for a complete meal.
- Storage: Best enjoyed fresh, but components can be stored separately for up to 2 days.
