Niçoise Salad
Niçoise salad is a classic French salad piled with leafy greens, vegetables, flaked tuna, boiled eggs, and a tangy lemon vinaigrette — it's the perfect summer salad! Watch the video below to see how I make it (and catch a glimpse of some authentic Salade Niçoise I enjoyed in France).
Servings: 6 servings
Equipment
- skimmer I use this skimmer to transfer the eggs, potatoes, and green beans.
Ingredients
Nicoise Salad
- 4 cups mixed salad greens
- 6 ounces green beans (haricot verts)
- 4 large eggs
- 2 cups baby red or white potatoes
- 1 (5-ounce) can tuna drained
- 1 cup pitted olives
- 1 cup grape tomatoes halved
- ½ English Cucumber thinly sliced
- ½ small red onion thinly sliced
Lemon Vinaigrette
- ⅓ cup extra virgin olive oil
- ¼ cup lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- 1 garlic clove minced
- kosher salt and freshly ground black pepper to taste
Instructions
- To make the vinaigrette. Add all of the ingredients to a small bowl and whisk together. Set aside.
- Boil the eggs. Bring a small pot of water to a boil. Then, turn off the heat (so there's no bubbles) and gently add the eggs. Turn the heat back up to boil and cook the eggs for 6½ to 7 minutes for a slightly jammy yolk. If you prefer hard-boiled eggs, cook for another 3 to 4 minutes.
- Chill the eggs. Use a slotted spoon or skimmer to remove the eggs to an ice water bath for a few minutes. Then crack, peel, and halve each one.
- Cook the potatoes. While the eggs are boiling, bring a separate medium pot of salted water to a boil. Add the potatoes, reduce the heat to a simmer, and cook until tender, about 15 minutes. Use a slotted spoon to remove the potatoes (leaving the hot water in the pot), transfer them to a cutting board, and let them cool. Then slice in half.
- Blanch the beans. Add the green beans to the pot and simmer for 1 to 2 minutes, until they turn bright green. Then chill in an ice water bath and drain the beans in a colander.
- Assemble the Nicoise salad. Spread the salad greens out onto a large platter. Arrange the potatoes, green beans, tuna, tomatoes, olives, red onion, and soft-boiled eggs on top. Season with kosher salt and freshly ground black pepper. Drizzle the lemon vinaigrette over the salad. I use about half the vinaigrette and save the remainder in the fridge for future use.
Video
Nutrition
Calories: 247kcal | Carbohydrates: 16g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 109mg | Sodium: 413mg | Potassium: 467mg | Fiber: 3g | Sugar: 4g | Vitamin A: 829IU | Vitamin C: 25mg | Calcium: 57mg | Iron: 2mg