nicoise salad

This Niçoise salad recipe is a perfect summer lunch! I love to enjoy this recipe as a composed salad without greens, but you could serve it over a bed of arugula or mixed greens if you prefer.

Nicoise Salad

potatoes

green beans (trimmed)

beans

eggs

artichoke hearts

radishes cucumber

cherry tomatoes (halved)

olives

capers (drained)

Lemon Vinaigrette (for drizzling)

parsley

Flaky sea salt (such as Maldon)

black pepper

Place the potatoes in a large pot and cover with cold water by about 1 inch. Stir in 1 teaspoon of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 10 to 15 minutes. Drain the potatoes and when cool enough to handle, slice in half or quarters.

Refill the pot with water, bring it to a boil, and set a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes. Drain and immediately immerse in the ice water. After 1 minute, drain and place on a kitchen towel to dry.

Assemble salad with the potatoes, green beans, white beans, eggs, artichokes, radishes, tomatoes, olives, and capers. Drizzle generously with the lemon vinaigrette. Sprinkle with parsley and season to taste with salt and pepper.

A plant-based version of classic Nicoise Salad with smashed chickpea salad in place of tuna. Fresh, satisfying, and ready in 30 minutes.

Vegan Nicoise Salad (30 minutes!)

green beans

lettuce ((chopped //

pitted Nicoise, green, or kalamata olives

tomato

red beet ((optional // finely grated or sliced))

chickpeas ((1 15-ounce can equals ~1 1/4 cups cooked beans))

tsp dijon mustard

sea salt

Tbsp roasted unsalted sunflower seeds

Tbsp shallot

dijon mustard

thyme

vinegar

salt and pepper

olive oil

Add potatoes to a small saucepan and add warm water until just covered. Bring to a boil over high heat, then reduce heat slightly to medium / medium-high until the water is at a low boil. Cook uncovered for 10-12 minutes, or until completely tender and when picked up with a knife they slide off easily. Then drain thoroughly and let cool on a cutting board. Once slightly cooled, slice into 1/4-inch slices. Set aside.

While potatoes are cooking, fill a medium saucepan halfway with water and bring to a boil. Then add green beans or haricot verts and boil for 2-4 minutes, or until bright green in color and only slightly tender - they should still have slight crunch when bitten. While they're cooking, fill a large mixing bowl with ice water. Once the green beans are done cooking, drain thoroughly and immediately add to the ice water to stop the cooking process. Drain and pat dry - set aside.

Add drained, rinsed chickpeas to a small mixing bowl, along with sea salt, mustard, maple syrup, dill, and sunflower seeds. Stir to combine and mash a few chickpeas to create texture. Set aside.

Add dressing ingredients to a mason jar (or whisk in a small mixing bowl) and shake vigorously to combine. Set aside.

To serve, divide lettuce between two large serving bowls (amount as original recipe is written // adjust if altering batch size) or plates and top with chickpeas, green beans, potatoes, olives, tomato and beets (optional). Serve with dressing. Best when fresh, though leftovers pack/keep well up to 2 days when the dressing is stored separately. Store extra dressing (well-sealed) at room temperature in a dark place up to 2-3 days.

This quick and easy tuna Niçoise pasta recipe is also budget friendly.

Tuna Niçoise pasta

pappardelle or pasta shapes

green beans,

shallots, finely sliced

anchovy fillets, chopped

capers

black olives

cherry tomatoes, halved

Juice of ½ lemon.

tuna

fresh parsley

Garnish with hard-boiled eggs (optional), peeled and halved

Cook pappardelle or pasta shapes of your choice in a saucepan of boiling salted water according to pack instructions. When the pasta has a few minutes left, add the green beans and cook until both are al dente.

Drain, reserving 2 tbsp of the cooking water. In a bowl, mix the pasta and beans with 2 tbsp extra-virgin olive oil and the cooking water.

Meanwhile, heat 3 tbsp olive oil in a small frying pan over a medium heat and gently fry the shallots, for 5 minutes.

Add the anchovy, capers, rinsed, black olives, halved, and the cherry tomatoes, halved. Warm for 3-4 minutes, then remove from the heat and stir in the lemon juice.

Drain the canned tuna, flake and stir into the pasta with the sauce and a handful chopped fresh parsley. Divide between bowls and garnish with hard-boiled eggs (optional), peeled and halved.

This spring version of the nicoise salad is loaded with crunchy green beans and asparagus, gorgeous radishes, tender potatoes and salty olives.

Spring Nicoise Salad

baby yukon gold potatoes

asparagus spears, (woody stems removed)

radishes, (chopped

nicoise, (castelvetrano

dill

salt and pepper, (for seasoning the salad)

apple cider vinegar

honey

garlic

salt

pepper

extra virgin olive oil

Place the potatoes in a pot of cold water and bring them to a boil. Boil for 10 to 15 minutes, just until the potatoes are fork tender. Drain the potatoes and place them in a large bowl. Drizzle with olive oil, sprinkle with a pinch of salt and pepper and cover with the fresh parsley.

While the potatoes are boiling, bring a pot of salted water to a boil. Add the green beans and the asparagus and cook for 3 minutes. Remove the vegetables and immediately place them in an ice bath to stop the cooking.

To assemble the salad, place the green beans and asparagus on the plate first. Drizzle with a bit of the dressing and sprinkle with salt and pepper. Toss well. Top with the potatoes and radishes, then add on the capers and olives. Drizzle with more dressing and sprinkle on the chopped dill. You can add another sprinkle of salt and pepper if you wish. Top the entire salad with the eggs. If you'd like to prepare this ahead of time, I suggest using hard-boiled eggs!&nbsp;

In a bowl, whisk together the vinegar, honey, mustard, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so.

mustard vinaigrette

Shake up this shallot vinaigrette in a mason jar. 

Niçoise Salad

c. grainy mustard

c. red wine vinegar

lemon juice

shallot,

sugar

Kosher salt

Oil-packed tuna

Oil-packed olives

eggs, quartered

greens

Make the Shallot Vinaigrette: Shake olive oil, mustard, vinegar, lemon juice, shallot, sugar, salt and pepper.

Make the Niçoise Salad: Drizzle shallot vinaigrette over tuna, olives, eggs, cherry tomatoes, and mixed greens.

Tuna salad - the French way! Hefty and interesting enough for lunch, but not so heavy it loses its summery appeal.Use the best tuna you can get, in oil not spring water!

Nicoise Salad (French salad with tuna)

baby/chat potatoes ((Note 1))

120 grams/ 4 oz green beans (, trimmed)

tomatoes (, each

baby cos lettuce (romaine) (,

unpitted black olives ((Note 2))

tbsp extra virgin olive oil

garlic (, minced/grated)

tsp salt

Dijon mustard

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.

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!

Assemble the salad:

Salade Nicoise is a true Mediterranean classic. Make one at home this weekend.

Salade Nicoise

potatoes (red bliss

red onion,

Nicoise olives pitted (approximately 20 olives)

haricot vert or green beans

hard boiled eggs, sliced 1/4 inches thick

cherry tomatoes halved

parsley, chopped coarse (optional garnish)

white tuna in olive oil

red wine vinegar

thyme,

tarragon,

shallot, diced fine (brunoise)

Place potatoes in a pot of well-salted cold...

Place potatoes in a pot of well-salted cold water, covering them with 2 inches of water, and place over high heat.

Bring water to a boil and cook potatoes...

Bring water to a boil and cook potatoes until you can easily pierce them with a paring knife (about 25-30 minutes).

Bring another 3 to 4 quart pot of...

Bring another 3 to 4 quart pot of well-salted water to a boil. Once boiling, place green beans into the pot.

Cook green beans for 3 minutes and then...

Cook green beans for 3 minutes and then strain in a colander.

Wash the lettuce and drain or dry with...

Wash the lettuce and drain or dry with a salad spinner.

Place ingredients in prep bowls prior to assembly

Pour vinegar into a large mixing bowl.

Slowly drizzle olive oil into the bowl while...

Slowly drizzle olive oil into the bowl while whisking to make an emulsion.

Add Dijon mustard, Shallot, Thyme, Tarragon and Lemon...

Add Dijon mustard, Shallot, Thyme, Tarragon and Lemon Juice and whisk thoroughly.

Pour half of the dressing into a large...

Pour half of the dressing into a large mixing bowl

Add the lettuce to the bowl and toss...

Add the lettuce to the bowl and toss to thoroughly dress the greens.

Place the dressed lettuce in a bed on...

Place the dressed lettuce in a bed on a large serving plate.

Assemble the ingredients in a sunburst pattern from...

Assemble the ingredients in a sunburst pattern from the center of the plate.

Spoon the remaining dressing on top of the...

Spoon the remaining dressing on top of the composed salad.

Optionally garnish with parsley.

Enjoy

Nicoise salad is a French main dish that's hearty and satisfying! This colorful Mediterranean recipe is ideal for summer or anytime.

baby red potatoes

shallot (2 tablespoons minced)

white wine vinegar

kosher salt, divided

olive oil, divided

cherry tomatoes tomato

tuna,

lettuce butter

garlic clove, minced

Cook the hard boiled eggs

Follow the instructions to make the Hard Boiled Eggs or Steamed Hard Boiled Eggs, or complete this step in advance and refrigerate.

Boil the potatoes and beans

Fill a large pot with cold water and add 1 tablespoon kosher salt. Add the whole potatoes and bring to a boil. Once boiling, boil for 8 to 12 minutes until fork tender.

Blanch the beans

Cut the ends off the beans. Bring a separate pot of water to a boil with 1/2 tablespoon salt. Boil the beans for about 5 minutes until tender but still bright green. Prepare a large bowl of ice water (or use the same one as for the hard boiled eggs). Right when the beans are tender, remove them from the boiling water with tongs and transfer them to the ice bath. Remove the beans and dry them with a towel, then mix them with a few pinches of salt and fresh ground pepper.

Finish the potatoes

While the potatoes are cooking, mince the shallot. When the potatoes are done, drain them. When they are cool enough to handle, slice them into bite sized pieces. Place them in a bowl and gently mix in the minced shallot, white wine vinegar, ½ teaspoon kosher salt, and ¼ cup warm water. Let stand for 5 minutes, gently stirring occasionally. Then add the capers, chopped parsley, 1 tablespoon olive oil, and a few grinds black pepper. Taste and add additional salt if necessary.

Make the dressing

In a medium bowl, whisk together the lemon juice, Dijon mustard, minced garlic, and 1/4 teaspoon kosher salt. Gradually whisk in 6 tablespoons olive oil working one tablespoon at a time, until creamy and emulsified.

Prep the salad ingredients

Slice the tomatoes into wedges (or cherry tomatoes in half) and sprinkle with a little kosher salt.

Prep the tuna

Drain the tuna and flake it using a fork. If not packed in oil, add a drizzle of olive oil and a few pinches of salt.

Serve

To serve, in large shallow bowls or on large platters, add the Bibb lettuce leaves. Top with the potatoes, green beans, hard boiled eggs, tomatoes, tuna, and olives. Drizzle with the dressing and serve.

Your presentation and salad look fabulous. Of course being vegan, I would have to omit the egg and tuna - but I'll use tofu. Thanks for the tip on the green beans in ice water.

I just want to THANK you for posting such beautiful and healthy meals.  I am in the process of losing 40 lbs. ( I had a precious son die in a tragic motorcycle accident and I have been eating for comfort.  NO more.  I am not on a diet, I decided to make a lifestyle change...so I look forward to nutritious meals source I can trust. 
xoxo Theresa

Niçoise Salad offers up a bounty of wholesome ingredients making this perfect for lunch or a light dinner. It&#39;s also great for entertaining!

Niçoise Salad with Sherry Vinaigrette

Extra virgin olive oil

Sherry vinegar

tsp Whole grain mustard

tsp Dried Italian herbs

tsp Raw honey

TBSP Fresh chives

Sea salt and cracked black pepper,

butter

oz baby potatoes (*See notes)

cherry or grape tomatoes, halved

Niçoise olives or kalamata olives

Castelvetrano olives (or double up on the olives above)

Put all of the ingredients, except the chives, into a small bowl or bullet-type blender. Blend until smooth. Stir in the chopped chives; set aside.

Sherry Vinaigrette.

Potatoes: Place the potatoes in a large saucepan and add enough cold water to cover the potatoes by about an inch. Add a few pinches of salt and bring them to a boil. Reduce the heat, then simmer for about 5-8 minutes or until the potatoes are fork tender. When done, drain them and toss them with a bit of olive oil, sea salt, and cracked black pepper. When they&#39;ve cooled, cut them in halves. (*See notes)

Green beans: While the potatoes cook, move on to the green beans. Wash them, trim their ends, and cut the beans in half. Fill a medium-sized pot with an inch or so of water and bring it to a simmer. Put a steamer basket into the pot and place the green beans into it. Cover and bring the heat down to medium. Let the beans steam for about 5-7 minutes, or until they&#39;re bright green and tender, but still crisp.

Salad: Plate your Niçoise salad by layering the lettuce leaves over a serving plate. Add the tomatoes, olives, and shallots. When the potatoes and green beans are ready, add them to the plate. You can be decorative about your placement or simply turn it into a chopped salad.

Prop the tuna fillets on top of the vegetables.

Bring a large saucepan of water to a boil over medium-high heat. Carefully lower the eggs into the water one at a time with a slotted spoon. Let them cook for about 6-6.5 minutes. Adjust the heat to keep the water at a gentle boil as needed.

When it&#39;s time, transfer the eggs to an ice bath and let them sit for about 2 minutes, then gently peel them and cut them in halves. Carefully place them onto your salad.

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Top Tags

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