Classic Salad Nicoise

A composed Salad Nicoise: hard boiled egg, potatoes, green beans, tomatoes and canned tuna.

This Mediterranean composed salad highlights late summer produce. New potatoes, tomatoes and green beans come together with this outstanding Julia Child vinaigrette dressing.

Course Salad

Cuisine French

Keyword classic Salad nicoise, Mediterranean Salad Nicoise

Prep Time 1

Total Time 1

Servings people

Calories 483kcal

Author Cinde Little

Ingredients

SALAD NICOISE

1 lb green beans
1 lb new potatoes

DRESSING FOR POTATOES

¼ cup white wine
2 tablespoon cold water
1 tablespoon minced shallots
2-3 tablespoon extra virgin olive oil
½ teaspoon salt
¼ teaspoon freshly ground pepper

SALAD DRESSING

grated zest of ½ lemon
½ teaspoon salt
¼ teaspoon freshly ground pepper
½ tablespoon Dijon mustard
½ tablespoon finely minced shallots, green onions or chives
1 tablespoon lemon juice
½ cup extra virgin olive oil

REMAINING SALAD INGREDIENTS

1 head living lettuce or other soft lettuce, washed and dried
6 hard-boiled eggs, quartered
3-4 ripe red tomatoes or 2 cups cherry tomatoes
8 oz chunk white tuna, drained and flaked (2 small cans)
2 tablespoon capers, drained
12 Nicoise or Kalamata olives

OPTIONAL

1 tin anchovy fillets packed in oil (2 oz)

FINISHING

oil, lemon, salt and pepper

GARNISH

chopped fresh parsley
lemon slices

Instructions

GREEN BEANS

Cook beans in boiling salted water 4-6 minutes depending on freshness. Drain and immediately put into ice cold water to stop the cooking process. When cool lay on a towel and pat dry. Set aside or refrigerate until ready to assemble salad.

POTATOES

Place potatoes in a steamer basket in a pot with 2 inches of water. Put the lid on and bring to a boil. Steam potatoes for 20 minutes or until cooked through. Drain.
While potatoes are cooking combine white wine, water, shallots, oil, salt and pepper in a medium bowl. When potatoes are cool enough to handle cut into halves, quarters or slices. Place in bowl with dressing and gently spoon over potatoes being careful not to break them. Allow to cool in the dressing.

SALAD DRESSING

In a jar combine lemon zest, salt, pepper, mustard, shallots, lemon juice and oil. Put the lid on and shake vigorously. Set aside until ready to serve.

ASSEMBLY

Toss green beans with a spoonful of dressing.
Sprinkle tomatoes with salt and drizzle with dressing.
Arrange lettuce leaves on a plate or platter.
Arrange green beans, tomatoes, potatoes, eggs and tuna on top.
Sprinkle tuna with lemon juice and pepper.
Sprinkle salad with capers and olives. Add anchovies if using.
Drizzle dressing over salad and sprinkle with chopped parsley. Serve.

Notes

There are a lot of ingredients so make it in steps and enjoy the process. I guarantee it will be worth it!

Substitute other fish or seafood for the canned tuna if you prefer. Poached salmon or grilled shrimp and scallops are two of my variations.

Nutrition