A Perfect Salade Nicoise
Transport your taste buds to the sunny Mediterranean with "A Perfect Salade Niçoise," a timeless French favorite bursting with vibrant flavor and wholesome ingredients. This classic dish combines tender baby new potatoes, crisp green beans, and sweet cherry tomatoes with protein-packed canned tuna in olive oil, briny Niçoise olives, and creamy hard-boiled eggs, all elegantly layered on a bed of fresh mixed salad leaves. Finished with a zesty homemade vinaigrette featuring olive oil, lemon juice, Dijon mustard, and garlic, this recipe is a feast for both the eyes and palate. Ready in just 35 minutes, this salad shines as a light yet satisfying lunch or dinner, and pairs beautifully with crusty bread for a complete meal. Perfect for meal prep or entertaining, Salade Niçoise is the ultimate celebration of seasonal produce and bold Mediterranean flavors.
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Recipe Information
Ingredients
- 300 grams Baby new potatoes
- 200 grams Green beans
- 200 grams Cherry tomatoes
- 150 grams Canned tuna in olive oil
- 100 grams Black olives (Niçoise or Kalamata)
- 1 Small red onion
- 3 Hard-boiled eggs
- 150 grams Mixed salad leaves (e.g. Romaine, Bibb)
- 10 grams Fresh parsley
- 4 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 Garlic clove
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Bring a pot of salted water to a boil. Add the baby new potatoes and cook for 12–15 minutes until fork-tender. Drain and let cool slightly. Slice into halves or quarters, depending on size.
While the potatoes cook, trim the green beans and blanch them in boiling water for 2–3 minutes until tender-crisp. Immediately transfer them to an ice water bath to stop the cooking, then drain and set aside.
Prepare the vinaigrette: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, finely minced garlic, salt, and black pepper. Adjust seasoning to taste.
Slice the cherry tomatoes in half, thinly slice the red onion, and chop the parsley. Peel the hard-boiled eggs and cut them into quarters.
Drain the tuna and set aside. Arrange the mixed salad leaves on a large platter or salad bowl.
Top the greens with the cooked potatoes, green beans, cherry tomatoes, black olives, red onions, and tuna. Scatter the chopped parsley over the top.
Place the hard-boiled egg quarters around the salad arrangement. Drizzle the vinaigrette over everything evenly.
Serve immediately with crusty bread if desired.
Nutrition Facts
Calories |
1336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.8 g | 134% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 4189 mg | 182% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 19.6 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 11.2 mcg | 56% | |
| Calcium | 351 mg | 27% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2191 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
