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4.5 from 42 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 fresh tarragon leaves stripped from the stem
  • salt to taste
salad
  • 2 handfuls of chopped romaine lettuce
  • 4 ounces of your favorite canned tuna I love the kind that is packed in olive oil.
  • 2 hard cooked eggs rough chopped
  • several radishes sliced in half or quartered
  • a small baby cucumber sliced
  • a handful of cherry tomatoes
  • several small cooked new potatoes or pee wee potatoes I used white and purple. halve, quarter, or slice them, depending on size.
  • a cup of cooked fresh green or green and yellow waxed beans cut in bite sized pieces
  • a handful of pitted olives sliced or halved if large
  • 1 Tbsp capers
  • a cup of canned white beans
  • salt and fresh cracked black pepper

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.