Niçoise Salad
User Reviews
5
Niçoise Salad
Description
Niçoise Salad features a hearty assembly of ingredients layered with contrasting textures and bright flavors. Roasted baby potatoes provide a soft and slightly crispy base, while green beans are blanched to maintain a crisp-tender bite and vibrant color. Hard-boiled eggs add richness, and chunk light tuna contributes protein with a mild savory note.
The salad mix includes chopped romaine lettuce for freshness, grape tomatoes for sweetness, radishes for a slight peppery crunch, cucumber for coolness, and thinly sliced red onion for bite. Olives introduce a salty element. The dressing, typically a light lemon vinaigrette or an herb-infused dressing, ties the salad together without overshadowing individual components.
As a composed salad, it serves well as a main meal or a substantial side, offering a balance of textures and flavors typical of Mediterranean cuisine.
Choose a dressing that is light and bright, like lemon vinaigrette, to preserve the salad’s fresh character and enhance the natural flavors.
Ingredients
- salad dressing see note
- 1/2 Tbsp olive oil $0.09
- 1/2 tsp garlic powder $0.05
- 1/2 tsp onion powder $0.05
- 1/2 tsp dill $0.07, dried
- 1/2 lb. baby potatoes $1.08, quartered
- 1 cup green beans $1.50, stems removed
- 4 cups water $0.00
- 4 egg $0.76, hard-boiled, halved
- 2 heads romaine lettuce $2.25, chopped
- 1 cup grape tomato $2.29, halved
- 1/2 red onion $0.40, julienned
- 7 radish $0.69, halved or sliced
- 1 cucumber $0.64, peeled and chopped
- 1/4 cup olives $1.04, strained
- 2 oz. cans chunk light tuna $2.00
- 1 pinch salt $0.10, to taste
- 1 pinch black pepper $0.10, to taste
Instructions
- Choose your favorite salad dressing. (see note)
- Combine olive oil, garlic powder, onion powder and dried dill in a small bowl. Whisk to combine.
- Quarter the baby potatoes and toss them in the olive oil spice blend.
- Air fry quartered potatoes at 400°F for 15 minutes, shaking halfway through (OR roast the potatoes at 400°F until golden and tender, about 30 minutes.)
- Bring 4 cups of water to a rolling boil in a medium pot or large saucepan.
- Remove any stems from green beans. Blanch the green beans by tossing them into the boiling water and then turning off the heat. Allow them to sit in the hot water for a very brief period of time, about 3 minutes, until they are bright green. Quickly, transfer them to an ice bath to stop them from cooking any further. Set aside.
- Hard boil, peel, and halve the eggs. Chop the romaine lettuce, halve the grape tomatoes, julienne the onion, halve or quarter radishes, peel and chop cucumber, and strain olives.
- Strain the canned tuna and break it apart with a fork.
- Toss all ingredients together and lightly dress your salad. Finish with a crank of freshly ground pepper and sea salt.
Notes
- Use a lemon vinaigrette or a mild dressing like lemon dill tahini or honey mustard to complement rather than compete with the bold salad ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(about 2 cups salad)
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 231kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 17g | 34% |
| Fat | 10g | 15% |
| Sodium | 368mg | 15% |
| Fiber | 6g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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