Salad Nicoise
Indulge in the timeless elegance of Salad Niçoise, a classic French dish that combines vibrant Mediterranean flavors with fresh, wholesome ingredients. This colorful masterpiece features tender green beans, baby potatoes, juicy cherry tomatoes, crisp cucumber, and flaky canned tuna, all nestled atop a bed of mixed lettuce. Hard-boiled eggs, black Niçoise olives, and briny anchovy fillets add layers of savory depth, while a tangy Dijon mustard vinaigrette ties everything together in perfect harmony. Quick to assemble and loaded with nutrients, this hearty yet refreshing salad is perfect for lunch, dinner, or an impressive starter. Serve it with crusty bread for a complete meal that transports your taste buds straight to the sunny French Riviera! Keywords: Salad Niçoise, French salad, Mediterranean flavors, tuna salad, Dijon vinaigrette.
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Recipe Information
Ingredients
- 200 grams Green beans
- 300 grams New or baby potatoes
- 200 grams Cherry tomatoes
- 1 whole Cucumber
- 200 grams Canned tuna in olive oil
- 4 whole Hard-boiled eggs
- 50 grams Black olives (preferably Niçoise)
- 150 grams Mixed lettuce or mesclun
- 4 whole Anchovy fillets
- 1 whole Shallot
- 1 teaspoon Dijon mustard
- 2 tablespoons White wine vinegar
- 4 tablespoons Extra virgin olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
Instructions
Fill a medium pot with water, add a pinch of salt, and bring to a boil. Blanch the green beans in the boiling water for 2-3 minutes until tender-crisp. Remove with a slotted spoon and immediately transfer to an ice water bath to cool. Drain and set aside.
In the same pot of boiling water, add the potatoes and cook for 12-15 minutes, or until fork-tender. Drain and let cool slightly, then cut into halves or quarters depending on size.
Slice the cherry tomatoes in half and thinly slice the cucumber. Peel and quarter the hard-boiled eggs.
In a small bowl, prepare the vinaigrette by finely mincing the shallot and whisking it together with Dijon mustard, white wine vinegar, olive oil, salt, and black pepper. Adjust seasoning to taste.
On a large platter or individual plates, arrange the mixed lettuce as the base. Top with the boiled potatoes, green beans, cherry tomatoes, cucumber slices, tuna (drained and flaked into chunks), black olives, quartered eggs, and anchovy fillets.
Drizzle the prepared vinaigrette evenly over the salad. Serve immediately with crusty bread, if desired.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 795 mg | 35% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.2 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 110 mg | 8% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 975 mg | 21% | |
*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.
