nicoise salad recipe

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.

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

Tuna Niçoise pasta

pappardelle or pasta shapes

green beans,

olive oil

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.

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

green beans

shallot (2 tablespoons minced)

white wine vinegar

kosher salt, divided

olive oil, divided

cherry tomatoes tomato

tuna,

lettuce butter

lemon juice

Dijon mustard

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 is a classic French salad piled with leafy greens, vegetables, flaked tuna, boiled eggs, and a tangy lemon vinaigrette — it&#39;s the perfect summer salad! Watch the video below to see how I make it (and catch a glimpse of some authentic Salade Niçoise I enjoyed in France).

Niçoise Salad

salad greens

green beans (haricot verts)

baby red or white potatoes

(5-ounce) can tuna (drained)

grape tomatoes (halved)

½ English Cucumber (thinly sliced)

red onion (thinly sliced)

extra virgin olive oil

honey

garlic (minced)

kosher salt and black pepper (to taste)

Make vinaigrette

To make the vinaigrette. Add all of the ingredients to a small bowl and whisk together. Set aside.

Boil eggs

Boil the eggs. Bring a small pot of water to a boil. Then, turn off the heat (so there&#39;s no bubbles) and gently add the eggs. Turn the heat back up to boil and cook the eggs for 6½ to 7 minutes for a slightly jammy yolk. If you prefer hard-boiled eggs, cook for another 3 to 4 minutes.

Slice eggs

Chill the eggs. Use a slotted spoon or skimmer to remove the eggs to an ice water bath for a few minutes. Then crack, peel, and halve each one.

Cook potatoes

Cook the potatoes. While the eggs are boiling, bring a separate medium pot of salted water to a boil. Add the potatoes, reduce the heat to a simmer, and cook until tender, about 15 minutes. Use a slotted spoon to remove the potatoes (leaving the hot water in the pot), transfer them to a cutting board, and let them cool. Then slice in half.

Blanch beans

Blanch the beans. Add the green beans to the pot and simmer for 1 to 2 minutes, until they turn bright green. Then chill in an ice water bath and drain the beans in a colander.

Assemble salad

Assemble the Nicoise salad. Spread the salad greens out onto a large platter. Arrange the potatoes, green beans, tuna, tomatoes, olives, red onion, and soft-boiled eggs on top. Season with kosher salt and freshly ground black pepper. Drizzle the lemon vinaigrette over the salad. I use about half the vinaigrette and save the remainder in the fridge for future use.

Classic Niçoise Salad

Boil the potatoes

Cut the ends off the beans. Bring a separate medium 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.

This was quite good.  It was a lot of work since I did it all on one day.
With that said, it took 2+ hours from start to finish to prep the potatoes, green beans, hard boiled eggs, lemon dressing and arrange for serving.  It would only take 25 minutes if everything was prepared already and arranging everything. The additional of a pinch of oregano was perfect.

Niçoise Salad (The Best)

tbsp (45 ml) red wine vinegar

lb (450 g) fingerling potatoes, peeled and quartered lengthwise (see note)

¾ lb (340 g) green beans,

½ cup (125 ml) cold water

tbsp (30 ml) red wine vinegar

½ red onion, thinly sliced

Boston lettuce, leaves

red bell pepper, seeded and thinly sliced

green bell pepper, seeded and thinly sliced

cucumber,

lb (450 g) cocktail tomatoes, cut into 8 pieces each

(70 g) black olives,

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In a bowl, whisk together all of the ingredients. Season with salt and pepper. Set aside.

Dressing

Place the potatoes in a pot. Cover with cold water and season with salt. Bring to a boil and simmer for 12 minutes or until just tender. Drain and let cool on a large plate.

Meanwhile, in a pot of salted boiling water, cook the green beans for 2 minutes. With a slotted spoon, remove the green beans and plunge into ice water. Place a steaming basket in the pot. Place the eggs in the basket. Cover and cook for 9 minutes. Plunge the eggs in the ice water to immediately stop the cooking. Drain. Peel the eggs. Set the eggs and green beans aside.

In a small bowl, combine the water, vinegar and sliced onion. Let marinate for 2 minutes. Drain.

In shallow dishes, arrange the lettuce, bell peppers, cucumber, tomatoes, potatoes, green beans and onion. Top with the eggs cut in half, tuna and olives. Drizzle with the dressing.

Salad

Beaucoup d'ingrediens pour pas grand chose...je ne la recommande pas...

Je l'ai fait tel quel et c'est très bon, plein de saveurs qui éclatent en bouche!

Beaucoup d’étapes de cuisson et donc de vaisselle pour une salade. Sinon le goût est bien. Ma femme m’indique qu’elle aurait aimé un féculent comme du quinoa pour agrémenter. En général, cette recette vaut la peine d’être faite l’été avec les légumes de saison.

Fait tel quel. J'ai lu que c'est Escoffier qui a ajouté des haricots et des pommes de terre à la salade niçoise, que les niçois ne sont pas d'accord avec cette façon de faire. C'est quand même très bon

Ricardo je suis niçoise ! Cette salade est bonne bien sûr mais pourquoi la baptiser «  niçoise ». ? Vous le savez pas de legumes cuits ! Salade méditerranéenne mais pas niçoise. 
La poutine c’est niçois ! Eh oui ! Mais chez nous ce sont des alevins que l’on pêche pendant une courte période vers mars.  
Surprenant n’est il pas ?

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Tuna Niçoise pasta

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Niçoise Salad (The Best)

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