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Niçoise Salad

Deliciously savory Niçoise Salad is refreshing and filling with protein-rich tuna, hard-boiled eggs, fresh vegetables, and a tangy homemade vinaigrette. Serve this classic French salad as a starter or main dish.

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4 servings
Calories: 496 kcal
Course: Salad
Cuisine: French

Ingredients

For the Vinaigrette:
  • ¼ cup lemon juice or red wine vinegar (60ml)
  • 1 tablespoon Dijon mustard
  • 1 shallot minced
  • 1 clove garlic minced
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup extra-virgin olive oil (120ml)
For the Salad:
  • 2 teaspoons salt
  • ½ pound haricot verts or green beans trimmed (225g)
  • ½ pound small red potatoes (225g)
  • 1 head butter lettuce torn into bite-size pieces
  • 2 (5-ounce/ 142g) cans tuna oil-packed
  • 4 hard-boiled eggs peeled and quartered
  • ½ cup halved cherry tomatoes (100g)
  • ½ cup Niçoise olives or kalamata olives drained (90g)
  • 2 tablespoons capers drained
  • 2 tablespoons chopped fresh basil
  • ground black pepper

Instructions

For the Vinaigrette:
    Cup of Yum
  1. In a medium mixing bowl, stir together the lemon juice or vinegar, mustard, shallot, garlic, thyme, salt, and pepper. While whisking, slowly drizzle in the olive oil until fully combined. Set aside.
For the Salad:
  1. In a medium saucepan, bring 2 quarts of water and 2 teaspoons of salt to a boil. Meanwhile, fill a large bowl with ice water.
  2. When the water is boiling, add the haricot verts and cook just until crisp-tender and bright green, about 3 minutes. Transfer using a slotted spoon to the ice water. Let them soak for a few minutes and then drain.
  3. To the same pot of boiling water, add the potatoes. Cook until tender, about 15 minutes. Drain and run under cold water. Halve or quarter any large potatoes. Toss with 2 tablespoons of the vinaigrette.
  4. On a large serving platter, arrange the lettuce in a single layer. Arrange the haricot verts, potatoes, tuna, eggs, cherry tomatoes, and olives on top of the lettuce. Sprinkle the capers and basil over the salad. Drizzle with the remaining vinaigrette and finish with ground black pepper, if desired. Serve immediately.

Notes

  • Prepare ahead. Make the dressing, prepare the eggs, cook the vegetables ahead of time, and chill until you are ready to assemble the salad.
  • Showcase with a statement platter. Select a large, shallow platter or plate to showcase the beauty of the ingredients and allow room to arrange lettuce in a single layer.
  • Use the same pot for cooking vegetables. Using a slotted spoon, long-handled mesh strainer, or tongs will allow you to remove the haricot verts from the boiling water and the ice bath easily.
  • Dry the haricot verts. Pat the haricot verts dry with a tea towel or paper towel after the ice bath to remove excess water.
  • Give vinaigrette a final mix. Whisk the vinaigrette briefly just before drizzling onto the salad for serving.

Nutrition Information

Calories 496kcal (25%) Carbohydrates 19g (6%) Protein 26g (52%) Fat 36g (55%) Saturated Fat 6g (30%) Polyunsaturated Fat 4g Monounsaturated Fat 24g Trans Fat 0.003g Cholesterol 217mg (72%) Sodium 2136mg (89%) Potassium 790mg (23%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 2297IU (46%) Vitamin C 25mg (28%) Calcium 106mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 496

% Daily Value*

Calories 496kcal 25%
Carbohydrates 19g 6%
Protein 26g 52%
Fat 36g 55%
Saturated Fat 6g 30%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 24g 120%
Trans Fat 0.003g 0%
Cholesterol 217mg 72%
Sodium 2136mg 89%
Potassium 790mg 17%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 2297IU 46%
Vitamin C 25mg 28%
Calcium 106mg 11%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.