Classic Niçoise Salad
User Reviews
5
Classic Niçoise Salad
Description
Classic Niçoise Salad blends firm, grilled tuna fillets with a selection of fresh and cooked vegetables including red potatoes, haricot verts, Roma tomatoes, and artichoke hearts. Hard-boiled eggs add richness, while anchovies and Nicoise olives provide briny flavor. The salad’s base is Boston bibb lettuce torn into bite-sized pieces for a tender, leafy element.
The vinaigrette blends lemon juice, white wine vinegar, Dijon and grainy mustards, sugar, and olive oil for a bright, balanced dressing that complements the salad's savory and fresh components. Vegetables are boiled and immediately shocked in ice water to retain crispness and integrity, then chilled before plating.
This salad is generally assembled at serving by arranging the chilled ingredients atop the lettuce and lightly dressing the whole. It works well as a standalone meal or a side dish with its variety of textures and flavors.
Preparing and chilling components ahead of time keeps everything fresh and makes assembly quick. The tuna can be served warm or chilled according to preference. Dressing should be added just before serving to prevent sogginess, and leftover salad (undressed) stores well in the refrigerator for several days if kept separate from the vinaigrette.
Ingredients
For the Vinaigrette:
- lemon juice of 1
- 3 tablespoons white wine vinegar
- 1 teaspoon sugar
- 1 teaspoon Dijon mustard
- 2 teaspoons grainy mustard
- ½ cup olive oil
For the Salad:
- 2 pounds potato red
- 1 pound haricot verts
- 1 tablespoon olive oil
- 1 pound tuna cut into fillets, fresh
- 3 Boston bibb lettuce torn into 2” pieces, heads
- 4 Roma tomato quartered
- 5 egg shelled and cut in half, hard-boiled
- 15- ounce artichoke hearts drained and rinsed, quartered, canned
- ½ red onion peeled and julienne
- 1 cup olives pitted, Nicoise
- 10-12 anchovies
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
Instructions
- For the vinaigrette, whisk together all the ingredients in a medium size bowl until combined. Chill it until it is ready to be served.
- In a large pot of boiling salted water, add in the potatoes and cook for 5 to 7 minutes or until al dente. Remove the potatoes and shock them in an ice bath immediately to cool them down. Remove from the water and chill until ready to serve.
- Next, add in the green beans to the boiling salted water and cook for 3 to 4 minutes or until al dente. Remove them and shock in an ice bath immediately. Remove from the water and chill until ready to serve.
- Season the tuna on all sides with salt and pepper and set on a plate.
- Heat a grill pan over high heat and add in the olive oil. Add in the tuna and turn the heat down to medium-high and cook it for 3 to 4 minutes per side until the desired internal temperature is achieved. Remove the tuna and chill until ready to serve.
- Place the romaine lettuce in a bowl or large serving platter and evenly add on the cooked red potatoes, green beans, cooked tuna, tomatoes, hard boiled eggs, artichokes, red onions, olives, and anchovies.
Notes
- Prepare and chill all salad components before assembling to maintain freshness and texture.
- Tuna can be served warm or chilled depending on preference without compromising flavor.
- Add dressing just before serving to prevent the salad from becoming soggy.
- Use Boston bibb or butter leaf lettuce for best texture; spring mix or romaine are acceptable alternatives.
- This salad can be made up to one day ahead if stored undressed with ingredients separate.
- Store undressed salad covered in the refrigerator for up to three days; do not freeze.
- Consider adding fresh herbs like basil or tarragon to the vinaigrette for added flavor variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 13g | 4% |
| Protein | 15g | 30% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 110mg | 37% |
| Sodium | 215mg | 9% |
| Potassium | 481mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1860IU | 37% |
| Vitamin C | 20.9mg | 23% |
| Calcium | 41mg | 4% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
