Nicoise Salad
User Reviews
5
Nicoise Salad
Description
The preparation involves hard boiling eggs then cooling them in ice water for easy peeling. Baby potatoes and green beans are boiled until tender but still firm, then shocked in ice water to halt cooking and preserve color and texture. After draining, the potatoes are tossed with olive oil, salt, and pepper. A vinaigrette is made by whisking vinegar, Dijon mustard, honey, and garlic powder, slowly incorporating olive oil, and seasoning with salt and pepper.
For assembly, the ingredients are arranged over a bed of romaine lettuce, with peeled and halved eggs, cooked potatoes, green beans, and other toppings placed attractively on top. The dressing adds a bright, balanced acidity that complements the salty olives, briny capers, and rich tuna.
Nicoise Salad serves well as a light main course or a substantial side and can be customized with additional vegetables like radishes or fresh herbs. Leftover components such as dressing and vegetables can be stored separately to maintain freshness for up to a few days.
Ingredients
- 4 large egg
- 6 ounces green beans trimmed
- 8 ounces baby potato halved
- 1 cup grape tomatoes halved, or cucumbers
- 2 tablespoons capers
- ½ cup olive mixed varieties
- 1 can tuna 6 ounces, oil-packed
- 4 cups romaine lettuce washed and dried
Dressing
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- ¼ teaspoon garlic powder
- ⅓ cup olive oil
- salt to taste
- black pepper to taste
Instructions
Prep
- Fill a small bowl and a large bowl with ice water.
- Place eggs in a medium saucepan and cover with water. Bring to a boil and once boiling, cover with a lid. Remove from the heat and let sit 10-12 minutes. Remove eggs and place them in the small bowl of ice water. Set aside.
- While eggs are simmering, bring a large pot of salted water to a boil. Add halved potatoes and boil 10 minutes. Add green beans to the boiling water and cook for an additional 3-5 minutes or until potatoes are fork tender and beans are tender crisp. Drain and place in the large bowl of ice water.
- Drain the potatoes, toss with a little bit of olive oil, and season with salt and pepper.
Dressing
- Place all dressing ingredients except oil in a small bowl. Whisk while very slowly drizzling in the olive oil. Once all of the oil has been added, season with salt & pepper to taste.
Assembly
- Arrange lettuce, potatoes, and beans on a serving platter.
- Peel eggs under cold water. Cut in half and add to the plate. Add tomatoes and olives.
- Lightly drain the tuna and gently break apart with a fork. Place on top of the salad.
- Drizzle dressing overtop and garnish with capers and fresh parsley if desired.
Notes
- Eggs can be cooked in an air fryer at 250°F for 15 minutes to achieve jammy yolks without boiling water.
- Optional ingredients like radishes, cornichons, red onions, and fresh herbs can vary the salad's flavor and texture.
- Store leftover ingredients apart, especially lettuce and dressing, to maintain freshness; dressing lasts about 7 days in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Calories | 412 | 21% |
| Carbohydrates | 19g | 6% |
| Protein | 21g | 42% |
| Fat | 29g | 45% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 171mg | 57% |
| Sodium | 654mg | 27% |
| Potassium | 700mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 5042IU | 101% |
| Vitamin C | 24mg | 27% |
| Calcium | 85mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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