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Classic Niçoise Salad
5 from 33 votes

Classic Niçoise Salad

Classic Niçoise Salad features fresh tuna, tender potatoes, haricot verts, hard-boiled eggs, and bold anchovies on a crisp bed of Boston bibb lettuce. A tangy vinaigrette made from lemon juice, white wine vinegar, and Dijon mustard ties the ingredients together. The vegetables are cooked to al dente and chilled before serving, preserving their texture and freshness. This composed salad balances protein, vegetables, and vibrant condiments, making it a substantial yet light dish for lunch or dinner.

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 6
Calories: 270 kcal
Course: Salad
Cuisine: French

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

    Cup of Yum
  1. For the vinaigrette, whisk together all the ingredients in a medium size bowl until combined. Chill it until it is ready to be served.
  2. 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.
  3. 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.
  4. Season the tuna on all sides with salt and pepper and set on a plate.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 270

% 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.