Nicoise Salad
Vibrant, fresh, and filled with Mediterranean flair, Nicoise Salad is a classic French dish that effortlessly combines color, texture, and bold flavors. This visually stunning salad features tender new potatoes, crisp green beans, juicy cherry tomatoes, savory canned tuna, briny black olives, and rich anchovies, all served atop a bed of fresh greens. Hard-boiled eggs add a creamy contrast, while a tangy homemade vinaigrette flavored with Dijon mustard and garlic ties everything together. Perfect as a light lunch or impressive dinner party centerpiece, this salad is a celebration of wholesome ingredients and elegant simplicity. Ideal for anyone seeking a healthy, protein-packed dish with a gourmet twist.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 cups fresh greens (such as butter lettuce or mixed spring greens)
- 8 pieces small new potatoes
- 150 grams green beans, trimmed
- 3 pieces large eggs
- 180 grams canned tuna, packed in olive oil
- 200 grams cherry tomatoes, halved
- 100 grams pitted black olives (such as Niçoise or Kalamata)
- 6 fillets anchovies in oil
- 0.5 piece red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 6 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- to taste salt
- to taste black pepper
Instructions
Begin by bringing a medium pot of salted water to boil. Add the new potatoes and cook for 10-12 minutes or until they are tender but not falling apart. Remove the potatoes with a slotted spoon and set aside to cool.
In the same pot of boiling water, blanch the green beans by cooking them for 3 minutes or until they are bright green and tender-crisp. Drain the beans and rinse them under cold water to stop the cooking process.
To cook the eggs, place them in a small pot and cover with cold water. Bring to a boil over medium-high heat. Once boiling, turn off the heat and cover the pot. Let the eggs sit for 10 minutes. Drain and cool the eggs under cold running water, then peel and cut them into quarters.
While the vegetables are cooling, prepare the vinaigrette. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper to taste. Set aside.
Slice the cooled potatoes into halves or quarters if they are large.
On a large serving platter or in a shallow salad bowl, arrange the fresh greens as a base.
Arrange the potatoes, green beans, cherry tomatoes, black olives, anchovy fillets, sliced red onion, and quartered eggs on top of the greens.
Drain the canned tuna and flake it into chunks over the salad.
Drizzle the prepared vinaigrette evenly over the top of the salad.
Garnish with freshly chopped parsley.
Serve immediately, allowing guests to mix the ingredients as they enjoy.
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1211 mg | 53% | |
| Total Carbohydrate | 62.9 g | 23% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 8.7 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 117 mg | 9% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1858 mg | 40% | |
*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.
