Leafless Salad Nicoise
Transform your mealtime with this refreshing and vibrant Leafless Salad Niçoise, a modern twist on the French classic. Ditching leafy greens, this hearty salad celebrates fresh, wholesome ingredients like tender new potatoes, crisp blanched green beans, and juicy cherry tomatoes. Protein-packed tuna in olive oil, creamy hard-boiled eggs, and briny black olives bring bold flavors to every bite, while a tangy Dijon mustard and red wine vinegar dressing ties it all together beautifully. Perfectly versatile, this stunning salad is light yet filling, making it an ideal choice for summer gatherings, weeknight dinners, or elegant lunches. Ready in just 35 minutes, this no-lettuce Niçoise salad is sure to impress!
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Recipe Information
Ingredients
- 400 grams Small new potatoes
- 200 grams Green beans
- 200 grams Cherry tomatoes
- 150 grams Tuna (canned in olive oil)
- 50 grams Black olives (pitted)
- 3 large Eggs
- 1 small Red onion
- 1 tablespoon Capers
- 3 tablespoons Extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon Red wine vinegar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash the new potatoes and place them in a medium-sized pot filled with salted water. Bring to a boil and cook for 12-15 minutes, or until tender. Drain and let cool slightly.
While the potatoes are cooking, trim the ends of the green beans and blanch them in boiling water for 2-3 minutes. Drain and immediately transfer to a bowl of ice water to stop the cooking and preserve their bright green color. Drain again and set aside.
Hard boil the eggs: Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce heat to a simmer and cook for 8-10 minutes. Drain, cool under cold running water, peel, and slice into quarters.
Slice the cherry tomatoes in half and thinly slice the red onion. Set aside.
Drain the tuna from its olive oil and flake it into large chunks. If using whole black olives, slice them in half.
Cut the cooked and cooled potatoes into bite-sized chunks.
In a small bowl, whisk together the extra virgin olive oil, Dijon mustard, red wine vinegar, salt, and black pepper to create the dressing.
In a large serving platter or bowl, assemble the salad: arrange the potatoes, green beans, cherry tomatoes, tuna, black olives, red onion, capers, and egg quarters in sections or scattered artfully.
Drizzle the dressing evenly over the salad. Serve immediately or refrigerate for up to 30 minutes before serving for a slightly chilled option.
Nutrition Facts
Calories |
341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 620 mg | 27% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.2 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 816 mg | 17% | |
*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.
