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Nicoise Salad
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Lush French Salad Niçoise with tuna, green beans, eggs, tomatoes, and potatoes. Ideal as a main dish, pairs perfectly with a crisp white wine for a delightful summer meal.
Ingredients:
  • Vinaigrette
  • 1/3 cup lemon juice or red wine vinegar
  • 3/4 cup extra-virgin olive oil
  • 3 Tbsp finely chopped shallot
  • 2 Tbsp finely chopped fresh basil
  • 1 Tbsp finely chopped fresh thyme
  • 2 teaspoons finely chopped fresh oregano or tarragon
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper
  • Salad
  • 2 grilled or otherwise cooked tuna steaks* (8 oz each) or 2-3 cans of tuna
  • 6 hard boiled eggs , peeled and quartered lengthwise
  • 1 1/4 pounds small young red potatoes or fingerling potatoes
  • 2 medium heads Boston lettuce or butter lettuce, torn into bite-sized pieces
  • 3 small ripe tomatoes, cored and cut into wedges
  • 1 small red onion, thinly sliced
  • 1/2 pound green beans, trimmed and cut into 2-inch pieces
  • 1/4 cup niçoise olives
  • 2 Tbsp capers, rinsed and/or several anchovies (optional)
  • *Marinate tuna steaks in a little olive oil for an hour. Heat a large skillet on medium high heat, or place on a hot grill. Cook the steaks 2 to 3 minutes on each side until cooked through.
Instructions:
  • Prepare the vinaigrette by combining oil, lemon juice or vinegar, shallots, herbs, and mustard in a jar. Secure the lid and shake vigorously until fully mixed. Season with salt and pepper to your preference.
  • Coat the onion slices in a flavorful vinaigrette: Toss onion slices in a small bowl with 3 tablespoons of vinaigrette to mellow their sharpness.
  • Boil the potatoes until fork-tender, then cut and toss with vinaigrette: In a large pot, boil potatoes with 1 tablespoon of salt until tender. Drain and cut into halves or quarters while still warm. Toss with 1/4 cup vinaigrette.
  • Cook the green beans: In a medium pot, bring water to a boil with 2 teaspoons of salt. Add the green beans and cook for 3 to 5 minutes until tender but still slightly firm. Drain and cool in cold water or ice for 30 seconds.
  • Lay out a bed of lettuce on a serving platter, then neatly showcase the tuna slices in the center. Surround the tuna with tomatoes and onions, then place the potatoes and green beans in mounds on the edges. Finally, elegantly arrange the hard boiled eggs, olives, and anchovies (if desired) on the lettuce bed.
  • Drizzle all with the remaining vinaigrette and sprinkle with capers if desired. Serve right away, slightly warm or at room temperature. Share your feedback by rating and reviewing the recipe!

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