Niçoise Salad
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5.0
21 reviews
Excellent
Niçoise Salad
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Niçoise salad is a classic French salad piled with leafy greens, vegetables, flaked tuna, boiled eggs, and a tangy lemon vinaigrette — it's the perfect summer salad! Watch the video below to see how I make it (and catch a glimpse of some authentic Salade Niçoise I enjoyed in France).
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Ingredients
Nicoise Salad
- 4 cups mixed salad greens
- 6 ounces green beans (haricot verts)
- 4 large eggs
- 2 cups baby red or white potatoes
- 1 (5-ounce) can tuna drained
- 1 cup pitted olives
- 1 cup grape tomatoes halved
- ½ English cucumber thinly sliced
- ½ small red onion thinly sliced
Lemon Vinaigrette
- ⅓ cup extra virgin olive oil
- ¼ cup lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- 1 garlic clove minced
- Kosher salt and freshly ground black pepper to taste
Instructions
- To make the vinaigrette. Add all of the ingredients to a small bowl and whisk together. Set aside.
- Boil the eggs. Bring a small pot of water to a boil. Then, turn off the heat (so there's no bubbles) and gently add the eggs. Turn the heat back up to boil and cook the eggs for 6½ to 7 minutes for a slightly jammy yolk. If you prefer hard-boiled eggs, cook for another 3 to 4 minutes.
- Chill the eggs. Use a slotted spoon or skimmer to remove the eggs to an ice water bath for a few minutes. Then crack, peel, and halve each one.
- Cook the potatoes. While the eggs are boiling, bring a separate medium pot of salted water to a boil. Add the potatoes, reduce the heat to a simmer, and cook until tender, about 15 minutes. Use a slotted spoon to remove the potatoes (leaving the hot water in the pot), transfer them to a cutting board, and let them cool. Then slice in half.
- Blanch the beans. Add the green beans to the pot and simmer for 1 to 2 minutes, until they turn bright green. Then chill in an ice water bath and drain the beans in a colander.
- Assemble the Nicoise salad. Spread the salad greens out onto a large platter. Arrange the potatoes, green beans, tuna, tomatoes, olives, red onion, and soft-boiled eggs on top. Season with kosher salt and freshly ground black pepper. Drizzle the lemon vinaigrette over the salad. I use about half the vinaigrette and save the remainder in the fridge for future use.
Equipments used:
Nutrition Information
Show Details
Calories
247kcal
(12%)
Carbohydrates
16g
(5%)
Protein
6g
(12%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
0.01g
Cholesterol
109mg
(36%)
Sodium
413mg
(17%)
Potassium
467mg
(13%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
829IU
(17%)
Vitamin C
25mg
(28%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 109mg | 36% |
| Sodium | 413mg | 17% |
| Potassium | 467mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 829IU | 17% |
| Vitamin C | 25mg | 28% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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