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Chopped Salad Niçoise
4.5 from 28 votes

Chopped Salad Niçoise

My Tossed Salad Niçoise with lemony tarragon dressing is a user friendly version of the French classic tuna salad.  This main course salad is hearty enough for a dinner on a steamy night.

Prep Time
20 mins
Servings: 2 servings
Course: Salad
Cuisine: French

Ingredients

dressing
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp champagne vinegar
  • 1 tsp mustard
  • 1 clove garlic
  • 1 Tbsp lemon juice
  • 2-3 Tbsp tarragon stripped from the stem, fresh leaves
  • salt to taste
salad
  • 2 romaine lettuce chopped, handfuls
  • 4 ounces canned tuna I love the kind that is packed in olive oil, your favorite brand
  • 2 egg rough chopped, hard cooked
  • radish sliced in half or quartered, several
  • cucumber sliced, small baby
  • cherry tomato handful
  • new potato I used white and purple. halve, quarter, or slice them, depending on size, or pee wee potatoes, cooked, several small
  • wax bean cut in bite sized pieces, cooked, about 1 cup
  • Green bean cut in bite sized pieces, cooked, about 1 cup
  • olive sliced or halved if large, pitted, handful
  • 1 Tbsp capers
  • white bean canned, about 1 cup
  • salt fresh cracked
  • black pepper fresh cracked

Instructions

    Cup of Yum
  1. To make the dressing blend everything in a small food processor to emulsify. Taste to adjust any of the ingredients, and set aside. You can also use an immersion blender.
  2. Put the salad ingredients in a large shallow bowl and gently toss with the dressing to moisten. Season with salt and pepper to taste.