Salade Niçoise

Salade Niçoise

Composed platter of tuna, crisp vegetables, and olives with a bright vinaigrette.

Total 1 hr Makes 4 servings Calories 420/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free, Halal

Allergens

Eggs, Fish

This classic French composed salad arranges seared or canned tuna, boiled potatoes, green beans, eggs, tomatoes, and olives over lettuce, finished with a tangy Dijon vinaigrette. It works well as a light lunch or dinner, especially in warmer months when fresh vegetables are at their peak. Each component is cooked or prepared separately, then arranged for a dish that is as much about presentation as flavor.

Ingredients

  • 12 ounces baby potatoes, halved
  • 8 ounces green beans, trimmed
  • 4 eggs
  • 2 cans tuna in olive oil, drained (5 ounces each)
  • 1 pound ripe tomatoes, cut into wedges
  • 1 small cucumber, sliced
  • 1/2 cup Niçoise olives
  • 1/4 cup red onion, thinly sliced
  • 2 tablespoons capers
  • 1 head butter lettuce, leaves separated
  • 2 tablespoons fresh basil leaves, torn
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. Place the potatoes in a saucepan, cover with cold water, and bring to a boil. Cook until tender when pierced with a fork, about 12 to 15 minutes.

  2. Remove the potatoes with a slotted spoon and let cool slightly. In the same water, blanch the green beans until bright green and crisp-tender, about 3 minutes.

  3. Drain the green beans and transfer immediately to a bowl of ice water to stop cooking. Drain again and pat dry.

  4. Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes.

  5. Transfer the eggs to ice water to cool, then peel and quarter them.

  6. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper until emulsified.

  7. Halve the cooled potatoes if large. Line a large platter with the butter lettuce leaves.

  8. Arrange the potatoes, green beans, tomato wedges, cucumber slices, red onion, and olives in sections over the lettuce.

  9. Break the tuna into large chunks and add to the platter along with the quartered eggs. Scatter capers and basil over the top.

  10. Drizzle the vinaigrette over the salad just before serving, or serve on the side.

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    Salade Niçoise

    This classic French composed salad arranges seared or canned tuna, boiled potatoes, green beans, eggs, tomatoes, and olives over lettuce, finished with a tangy Dijon vinaigrette. It works well as a light lunch or dinner, especially in warmer months when fresh vegetables are at their peak. Each component is cooked or prepared separately, then arranged for a dish that is as much about presentation as flavor.

    1 hr 4 servings 420 cal

    Ingredients

    • 12 ounces baby potatoes, halved
    • 8 ounces green beans, trimmed
    • 4 eggs
    • 2 cans tuna in olive oil, drained (5 ounces each)
    • 1 pound ripe tomatoes, cut into wedges
    • 1 small cucumber, sliced
    • 1/2 cup Niçoise olives
    • 1/4 cup red onion, thinly sliced
    • 2 tablespoons capers
    • 1 head butter lettuce, leaves separated
    • 2 tablespoons fresh basil leaves, torn
    • 1/3 cup olive oil
    • 2 tablespoons red wine vinegar
    • 1 teaspoon Dijon mustard
    • 1 clove garlic, minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground

    Method

    1. 1

      Place the potatoes in a saucepan, cover with cold water, and bring to a boil. Cook until tender when pierced with a fork, about 12 to 15 minutes.

    2. 2

      Remove the potatoes with a slotted spoon and let cool slightly. In the same water, blanch the green beans until bright green and crisp-tender, about 3 minutes.

    3. 3

      Drain the green beans and transfer immediately to a bowl of ice water to stop cooking. Drain again and pat dry.

    4. 4

      Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes.

    5. 5

      Transfer the eggs to ice water to cool, then peel and quarter them.

    6. 6

      In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper until emulsified.

    7. 7

      Halve the cooled potatoes if large. Line a large platter with the butter lettuce leaves.

    8. 8

      Arrange the potatoes, green beans, tomato wedges, cucumber slices, red onion, and olives in sections over the lettuce.

    9. 9

      Break the tuna into large chunks and add to the platter along with the quartered eggs. Scatter capers and basil over the top.

    10. 10

      Drizzle the vinaigrette over the salad just before serving, or serve on the side.