Classic Nicoise Salad
A fresh and vibrant French salad with tuna, eggs, olives, and vegetables.
20 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 2 cans tuna in olive oil, drained
- 4 large eggs
- 1 lb small potatoes
- 1/2 lb green beans, trimmed
- 1 cup cherry tomatoes, halved
- 1/2 cup Nicoise olives
- 1 small red onion, thinly sliced
- 4 cups mixed salad greens
- 3 tbsp extra virgin olive oil
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- Salt and pepper to taste
Nutrition Facts
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Instructions
Cook the eggs: Place eggs in a pot of cold water. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes, then transfer to ice water to cool.
Prepare potatoes: Cut potatoes into quarters. Boil in salted water until tender (about 10 minutes). Drain and let cool slightly.
Blanch green beans: In the same pot, boil green beans for 3-4 minutes until crisp-tender. Immediately plunge into ice water to stop cooking, then drain.
Make dressing: Whisk together olive oil, Dijon mustard, red wine vinegar, salt, and pepper in a small bowl.
Assemble salad: Arrange salad greens on a large platter. Top with potatoes, green beans, tomatoes, olives, red onion, tuna, and quartered hard-boiled eggs.
Drizzle dressing over the salad just before serving. Gently toss at the table to combine flavors.
Chef's Tips
- Fresh tuna option: For special occasions, grill fresh tuna steaks instead of using canned tuna.
- Vegetable prep: All vegetables can be prepared ahead of time and refrigerated until assembly.
- Olive substitute: If Nicoise olives are unavailable, Kalamata olives make a good alternative.
- Dressing tip: Let the dressing sit for 30 minutes before using to allow flavors to meld.
- Serving suggestion: Serve with crusty French bread for a complete meal.
- Storage: Keep undressed salad components separate and assemble just before serving for best texture.
