Salade Nicoise
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
580 kcal
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Cuisine
French, Vegetarian
Salade Nicoise
Description
Salade Nicoise combines cooked potatoes and string beans with canned tuna packed in olive oil, hard boiled eggs, fresh tomato wedges, black olives, capers, and anchovies layered over green lettuce leaves. The dish is dressed with a homemade vinaigrette made from crushed garlic, Dijon mustard, wine vinegar, lemon juice, and olive oil. Potatoes and beans are boiled until tender and cooled to maintain their texture. The vinaigrette adds sharpness and helps unify the ingredients. The salad presents a variety of textures and flavors, from creamy potatoes and eggs to briny olives and anchovies.
The tuna is gently broken into chunks rather than flaked too finely to preserve texture. Tomatoes are prepared by removing seeds to reduce moisture in the salad. The eggs and anchovies are arranged decoratively on top before serving, providing visual appeal. This salad is ideal for warmer weather or as an elegant starter or accompaniment to a meal.
Ingredients
- 4 waxy potato
- 1 tbsp olive oil
- 1.75 cup string beans cut in half, ends cut off
- 10 ounces canned tuna drained, packed in olive oil
- 4 green lettuce
- 3 tomato cut in 4 wedges, seeds removed
- 20 black olives pitted
- 2 tbsps capers
- 3 egg cut into wedges, hard boiled
- 8 anchovies
- 1 garlic crushed
- 1 tsp Dijon mustard
- 1 tbsp wine vinegar
- 1 tbsp lemon juice
- 0.5 cup olive oil
Instructions
- Cook the potatoes in boiling salted water for 15 minutes or until tender. Drain, cut into cubes, and place in a bowl. Drizzle with the olive oil and toss well.
- Cook the string beans in boiling salted water for 3 minutes, then drain and refresh them under cold water. Drain well and keep aside.
- To make the vinaigrette, whisk together the garlic, mustard, vinegar and lemon juice. Add the oil in a thin steady stream, whisking until smooth.
- Put the tuna in a bowl and separate them into large chunks with a fork. Cover the bottom of a serving dish with the lettuce leaves.
- Scatter the potatoes, beans, tuna, tomatoes, olive and capers over the leaves, pour the vinaigrette over the top and decorate with the eggs and anchovies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 580 kcal
% Daily Value*
| Calories | 580kcal | 29% |
| Carbohydrates | 45g | 15% |
| Protein | 18g | 36% |
| Fat | 39g | 60% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 144mg | 48% |
| Sodium | 621mg | 26% |
| Potassium | 1976mg | 42% |
| Fiber | 13g | 52% |
| Sugar | 7g | 14% |
| Vitamin A | 28030IU | 561% |
| Vitamin C | 77.6mg | 86% |
| Calcium | 261mg | 26% |
| Iron | 11.8mg | 66% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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