THE BEST Nicoise Salad
User Reviews
5
THE BEST Nicoise Salad
Description
THE BEST Nicoise Salad assembles boiled petite potatoes tossed in lemon vinaigrette alongside briefly blanched green beans, canned white tuna packed in olive oil, pitted kalamata olives, sliced red onions, capers, cherry tomatoes halved, and hard boiled eggs. The lemon vinaigrette combines olive oil, fresh lemon juice, Dijon and whole grain mustard, minced shallots, salt, and black pepper, lending a bright, tangy dressing that ties the ingredients together.
The salad balances creamy boiled potatoes and tender green beans with salty elements from olives, capers, and tuna. The eggs provide a mild, rich contrast while the tomatoes add freshness and slight acidity. The vinaigrette brings a zesty note that enhances each component without overpowering.
Arranged on a platter rather than mixed, the salad preserves the integrity and appearance of each ingredient, offering a classic presentation suitable for a light lunch or dinner. Its varied flavors and protein content make it a satisfying, nutrient-rich choice for warm-weather meals or as part of a larger spread.
Ingredients
For the Lemon Vinaigrette
- ⅓ cup extra virgin olive oil
- ¼ cup lemon juice
- 1 tablespoon shallot minced
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
For the Nicoise Salad
- 2 cups potato petite white or red
- 6 ounces Green bean stems trimmed, fresh
- 3 ounces white tuna drained, in olive oil
- 5 ounces kalamata olives , about 1 cup, drained
- ½ cup red onion thinly sliced
- 4 ounces capers , about ⅓ heaping cup, drained
- 8 ounces cherry tomato about 1 ½ cups, sliced in half
- 4 egg halved or quartered, hard-boiled
Instructions
- First, make the vinaigrette by adding all of the ingredients to a jar fitted with a lid, close tightly, shake well, and set aside.
- Add the potatoes to a medium pot and fill with enough water to cover the potatoes by 1 inch then bring to a boil. Add 1-2 teaspoons of kosher salt, reduce to a rolling simmer, and cook until tender so the potatoes can be pierced with a fork or skewer (about 15 minutes). Use a spider or strainer to transfer the potatoes from the pot, reserving the hot water. Cut the potatoes in half and place in a bowl then while still warm, drizzle with 2-3 tablespoons of the vinaigrette dressing and set aside to cool.
- Add the green beans to the pot of hot water and simmer for 1 minute or until the green beans turn bright green. Drain the water and set the beans aside to cool.
- On a large platter, arrange the tuna, potatoes, green beans, halved tomatoes, boiled eggs, olives, red onion, capers, and hard-boiled eggs. Season with kosher salt and freshly ground black pepper and drizzle the salad with the vinaigrette or serve it on the side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 22g | 7% |
| Protein | 12g | 24% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 129mg | 43% |
| Sodium | 1250mg | 52% |
| Potassium | 626mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 682IU | 14% |
| Vitamin C | 34mg | 38% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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