How To Make Nicoise Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
520 kcal
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Course
Main Course
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Cuisine
Mediterranean, French
How To Make Nicoise Salad
Description
How To Make Nicoise Salad features classic salad components arranged over fresh chopped lettuce. The salad includes boiled Yukon gold potatoes, green beans blanched and cooled to retain color and crunch, and hard-boiled eggs cut into quarters. Tuna canned in olive oil forms the main protein alongside kalamata or Nicoise olives, Roma tomatoes, sliced shallots, and red bell pepper for added sweetness and crunch.
The Dijon dressing combines lemon juice, olive oil, Dijon mustard, white vinegar, salt, and black pepper, emulsified by shaking together in a jar. This dressing brightens and unifies the salad’s diverse ingredients by binding creamy, tangy, and savory flavors. The salad assembly places lettuce as a base with the other items artfully arranged and topped with the dressing just before serving.
This salad is convenient for making ahead, and leftovers can be refrigerated up to two days in an airtight container. The recipe notes suggest flexibility by substituting salmon for tuna or roasting potatoes instead of boiling. Additional vegetables like capers, corn, or radishes, and different greens such as spinach or arugula, can also be used according to preference.
Ingredients
- 2 potato peeled and cut into 1 1/2 inch pieces, Yukon gold variety
- 8 oz green beans
- 4 large egg hard boiled
- 1 head lettuce washed and chopped
- 2 cans tuna drained, in olive oil
- 1/2 red bell pepper sliced
- 1 cup nicoise olives or kalamata olives
- 2 Roma tomato cut into large pieces
- 1 shallot sliced
Dijon Dressing
- 2 tbsp lemon juice
- 1/4 cup olive oil
- 1 tbsp Dijon mustard
- 1 tbsp white vinegar
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Cook the potatoes: Place the potatoes in a pot and cover with water and add 1 tsp of salt. Bring to boil and cook until the potatoes are fork tender. Drain and set aside.
- Cook the green beans: While the potatoes are cooking, fill a medium sized pot halfway with water and bring it to boil. Cook the green beans for 5 minutes. Take them out of the boiling water and place them immediately in a bowl filled with ice water. This would help the green beans to keep their color. Drain and set aside.
- Assemble: Place the lettuce in a large plate or a shallow bowl. Place chunks of tuna in the middle and arrange the bell pepper slices, olives, tomatoes, shallot, cooked potatoes and green beans on the salad.
Dressing
- Place all the ingredients in a mason jar and place the lid on. Shake well until all ingredients are incorporated. Drizzle over salad and serve.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Swap canned tuna for cooked salmon to vary the protein while keeping the salad’s character.
- Roasting potatoes instead of boiling adds a roasted flavor and firmer texture if preferred.
- Add vegetables like capers, corn, beans, or radishes to increase variety and color.
- Use different greens such as spinach or arugula in place of lettuce for a different texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 24g | 8% |
| Protein | 37g | 74% |
| Fat | 32g | 49% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 202mg | 67% |
| Sodium | 1105mg | 46% |
| Potassium | 1040mg | 22% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 2250IU | 45% |
| Vitamin C | 47mg | 52% |
| Calcium | 127mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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