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Nicoise Salad

A fresh and colorful French classic salad featuring tuna, crisp veggies, and a zippy homemade vinaigrette, perfect for any lunch.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: French, Mediterranean
Calories: 310
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can chunk tuna (canned in olive oil) Can use fresh tuna if preferred.
  • 2 large hard boiled eggs Cooked for about 8 minutes for jammy centers.
  • 1 cup blanched green beans Should be crisp, not mushy.
  • 1 pound baby potatoes Use waxy potatoes to avoid mushiness.
  • 2 medium tomatoes Use ripe and juicy varieties.
  • 1/2 cup briny black olives Essential for flavor.
  • 2 cups crisp lettuce leaves Butter lettuce or romaine works well.
  • optional anchovies Skip if not preferred.
Vinaigrette
  • 1/4 cup olive oil Good quality recommended.
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • to taste salt and pepper For seasoning.

Method
 

Preparation
  1. Boil the eggs for about 8 minutes for jammy centers, or longer for firmer yolks.
  2. In a separate pot, boil halved baby potatoes in salted water until fork-tender.
  3. Blanch the green beans by quick-dunking them in boiling water, then in cold water to stop cooking.
Assembly
  1. Arrange the salad starting with a base of lettuce, then layer the potatoes, green beans, tomatoes, olives, and sliced eggs.
  2. Drain the tuna and place it in the center of the platter.
  3. If using, add anchovies to the salad.
Vinaigrette
  1. Whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
  2. Drizzle over the salad before serving, leaving some vinaigrette on the side.

Notes

This salad can be made ahead of time, but keep the vinaigrette separate until serving to maintain crispness. Slice tomatoes close to serving to avoid them getting mealy.