salad nicoise

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

extra virgin olive oil

Dijon mustard

thyme,

tarragon,

lemon juice

shallot, diced fine (brunoise)

salt and pepper

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.

Nicoise Salad

eggs

baby red potatoes

green beans

shallot (2 tablespoons minced)

white wine vinegar

kosher salt, divided

capers

parsley

olive oil, divided

olives

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

Salad nicoise is a classic French salad that is full of tuna, potatoes, tomatoes, olives and eggs. This recipe includes a flavorful fresh herb vinaigrette that you&#x27;ll want to eat on everything!

Salad Nicoise Dressing (Fresh Herb Vinaigrette)

shallot (chopped)

garlic (minced)

thyme

salt

pepper

Salt and fresh ground black pepper

basil leaves

olive oil

lb red potatoes

tuna

spring greens

cherry tomatoes (halved)

nicoise olives (or kalamata)

In a blender or small food processor, add the vinegar, shallot, garlic, mustard, thyme, salt and pepper.  With blender running slowly pour in the oil and blend until emulsified, about 15 seconds.

Add basil and parsley and pulse a few times until finely chopped. Pour into a jar and set aside.

Fresh Herb Vinaigrette:

COOK THE POTATOES:  Place potatoes in cold water to cover. Bring to a boil and cook until tender. About 15-20 minutes until they pierce easily. Drain potatoes and transfer to a bowl. Let cool slightly then cut into chunks. Toss with 1/4 cup of the fresh herb vinaigrette.

STEAM THE GREEN BEANS: Place a steamer basket in a large pot and bring water to a boil. Add the green beans and cook until they are bright green and just tender, about 5-7 minutes.

Toss the tuna with 2-3 tablespoons of the vinaigrette, gently flaking apart with a fork. Toss greens with a few tablespoons of the vinaigrette until lightly coated and divide amongst individual plates. Arrange potatoes and beans, tuna, eggs, tomatoes, and olives over greens. Serve and enjoy!

For the Salad:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1644947681/f4y6q0zkz2lu4qmhq1le.mp4

Salad Nicoise Dressing is a classic French herb vinaigrette that pairs with a salad of tuna, new potatoes, ripe tomatoes, green beans, black olives, and eggs. The dressing is so versatile and delicious—you’ll want to eat it with everything!

Salad Nicoise Dressing

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.

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