Nicoise Salad
A classic French salad with tuna, eggs, olives, and fresh vegetables, dressed in a light vinaigrette.
20 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 2 cans tuna in olive oil, drained
- 4 large eggs
- 1 pound baby potatoes, halved
- 1 cup green beans, trimmed
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives
- 1/4 cup red onion, thinly sliced
- 4 cups mixed greens
- 2 tablespoons capers
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper to taste
Nutrition Facts
Share this Recipe
Instructions
Cook the eggs: Place eggs in a pot of boiling water and cook for 9 minutes for hard-boiled. Transfer to ice water to cool, then peel and quarter.
Boil the potatoes: In the same pot, add halved baby potatoes and cook until tender, about 10 minutes. Drain and let cool slightly.
Blanch the green beans: In a separate pot, blanch green beans in boiling water for 2-3 minutes until crisp-tender. Drain and rinse under cold water.
Prepare the dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper.
Assemble the salad: On a large platter, arrange mixed greens, potatoes, green beans, cherry tomatoes, olives, red onion, and tuna. Top with quartered eggs and capers.
Drizzle and serve: Drizzle the dressing over the salad just before serving. Toss lightly if desired.
Chef's Tips
- Fresh Tuna Option: For a gourmet touch, use seared fresh tuna steaks instead of canned tuna.
- Make Ahead: You can boil eggs, potatoes, and green beans a day in advance and store them in the fridge.
- Extra Crunch: Add some toasted croutons or nuts for additional texture.
- Vegetarian Version: Replace tuna with chickpeas or white beans for a vegetarian alternative.
- Dressing Tip: Let the dressing sit for 10 minutes before using to allow flavors to meld.
