Nicoise Salad with Vinaigrette Dressing
User Reviews
5
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Prep Time
35 mins
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Total Time
15 mins
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Servings
6 people
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Calories
318 kcal
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Course
Salad
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Cuisine
Mediterranean
Nicoise Salad with Vinaigrette Dressing
Description
This Nicoise Salad starts by preparing key ingredients separately: hard boiling eggs, boiling potatoes and blanching green beans until crisp-tender. The potatoes are sliced about a quarter inch thick, and eggs are sliced before assembly. Bibb or butter lettuce is layered on a serving platter to form the base.
Vegetables and proteins are arranged over the greens in an alternating pattern, creating color contrast and variety in each bite. Canned salmon or tuna provides savory richness, while olives and capers add briny notes. The vinaigrette is made by whisking together Dijon mustard, fresh lemon juice, red wine vinegar, extra virgin olive oil, minced garlic, thyme, salt, black pepper, and optional minced anchovy or anchovy paste for umami depth. This dressing is drizzled just before serving to preserve freshness.
The salad offers a composed and elegant dish suitable for light lunches or dinners. The mix of cooked and fresh ingredients with a well-balanced dressing creates a salad that is satisfying without being heavy. The vinaigrette can be prepared ahead and refrigerated until needed.
Ingredients
Salad
- 1 head bibb lettuce or butter lettuce
- 1/2 pound about 6, cooked potatoes, red, yellow, or fingerling, sliced
- 1 bell pepper sliced (or 3 baby bell peppers)
- 1/2 pound green beans cooked to crisp tender
- 3 egg sliced, hard boiled
- 1 cucumber sliced
- 1/4 cup black olives Nicoise, Greek or Kalamata (pitted)
- 1/2 cup cherry tomato
- 2 Tablespoons capers
- 2 cans salmon or Tuna, drained, wild, Alaskan
Vinaigrette
- 1 1/2 teaspoons Dijon mustard
- 1 Tablespoon lemon juice fresh
- 1 1/2 Tablespoon red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 clove garlic minced
- 1 teaspoon thyme minced, fresh
- 1 anchovy filet minced, (optional) (or 2 teaspoons anchovy paste.)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
Prepping the ingredients
- Hard boil the eggs. Blanch the green beans and boil the potatoes.
- Slice the potatoes about 1/4" thick. Slice the hard boiled eggs.
- Layer the lettuce around a platter. Add the vegetables and potatoes, alternating colors.
- Fill in gaps with tuna or salmon and hard boiled egg slices. Add olives, then sprinkle with capers.
Dressing
- In a bowl, whisk Dijon, lemon juice, vinegar, olive oil, garlic, thyme, salt, pepper and anchovy paste or filet if using, until blended.
- Drizzle dressing over the salad just before serving.
- Dressing can be made ahead and stored in the refrigerator until ready to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 318kcal | 16% |
| Carbohydrates | 7g | 2% |
| Protein | 18g | 36% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 141mg | 47% |
| Sodium | 624mg | 26% |
| Potassium | 520mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2089IU | 42% |
| Vitamin C | 37mg | 41% |
| Calcium | 215mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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