Nicoise Salad (French salad with tuna)
User Reviews
5
Nicoise Salad (French salad with tuna)
Description
Nicoise Salad assembles classic ingredients including tender baby potatoes, blanched green beans, juicy tomato wedges, crisp romaine lettuce, quartered hard-boiled eggs, and unpitted black olives, topped with chunks of canned tuna in oil. The lemon-based dressing, made by shaking together lemon juice, extra virgin olive oil, garlic, Dijon mustard, salt, and pepper, adds a bright, savory note tying the salad components together.
The potatoes provide a soft base while the green beans and lettuce add a fresh crunch. The eggs bring creamy richness contrasting the briny olives and the meaty tuna. Each element is prepared simply and arranged artfully, enhancing the salad’s texture and taste complexity. This dish serves well as a light meal or as part of a larger spread, delivering balanced flavors and nutritional variety.
Ingredient notes highlight flexibility with potatoes and olives, and mention anchovies or seared tuna steak as alternate protein options. Including other vegetables or fresh herbs can customize the salad further. Using quality canned tuna in oil is preferred for better flavor.
Ingredients
- 8 baby potatoes Note 1, chat variety
- 120g/ 4 oz green beans trimmed
- 2 tomato each cut into 8 - 10 wedges
- 1/2 romaine lettuce cut or torn into large bite size pieces, baby cos
- 3 egg peeled and quartered, hard-boiled
- ¾ cup/ 100g black olives Note 2, unpitted
- 250 - 300g/ 8 - 10oz chunk light tuna drained and broken into large chunks (Note 3, canned in oil
Lemon Nicoise Dressing:
- 1 1/2 tbsp lemon juice
- 4 tbsp extra virgin olive oil
- 1 garlic minced/grated, small clove
- 1/4 tsp salt
- 1 tsp Dijon mustard
- Pinch black pepper
Instructions
- Dressing: Shake ingredients in a jar.
- Cook ptoatoes: Boil potatoes until tender. Drain and leave to fully cool. Slice into halves.
- Blanch beans: Boil green beans until tender or done to your liking. Drain and refresh under cold running water to quickly cool. Drain, pat well to dry.
Assemble the salad:
- Arrange the cos leaves on a large, wide plate.
- Scatter and layer the remaining ingredients artfully around the plate, finishing with the eggs, olives and chunks of tuna. Drizzle with dressing over and serve!
Notes
- Regular potatoes peeled and chopped are fine substitutes for baby potatoes if needed.
- Choose high-quality olives like unpitted kalamata or Ligurian for the best flavor.
- Use tuna canned in oil rather than spring water for richer taste.
- Anchovies can replace tuna for a traditional variation, or top with seared tuna steak for a hearty version.
- Optional additions include cucumber, capsicum, artichokes, broad beans, red onion, radishes, and soft herbs like parsley or basil to vary the salad.
User Reviews
Overall Rating
5
You'll Also Love
