Niçoise salad is a French classic that originated in the coastal city of Nice. This vibrant and colorful salad is packed with fresh vegetables, hard-boiled eggs, olives, and tender tuna, all drizzled with a flavorful vinaigrette. It’s a perfect choice for a healthy, balanced meal that’s satisfying and easy to prepare. Serve it as a light lunch, brunch centerpiece, or a beautiful starter for any meal.
Equipment:
- Large serving platter or salad bowl
- Small bowl (for dressing)
- Whisk
- Saucepan (for boiling eggs and potatoes)
- Mixing spoon
- Tongs
Ingredients:
For the Salad:
- 1 head Bibb or romaine lettuce, washed and torn into bite-sized pieces
- 8 ounces green beans, trimmed and blanched
- 4 small potatoes (Yukon gold or fingerling), boiled and sliced
- 1 cup cherry tomatoes, halved
- 1 small cucumber, sliced
- 1/3 cup Kalamata or Niçoise olives
- 2-3 hard-boiled eggs, halved
- 1 (6-ounce) can or jar of high-quality tuna in olive oil, drained and flaked
- Fresh parsley, chopped, for garnish
For the Vinaigrette:
- 1/4 cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and pepper, to taste
- Optional: 1/2 teaspoon chopped fresh thyme or basil
Instructions:
- Prepare the Vegetables
Bring a saucepan of salted water to a boil. Add the potatoes and cook until fork-tender, about 10-12 minutes. Remove and let them cool before slicing. In the same water, blanch the green beans for 2-3 minutes, then transfer to an ice bath to stop cooking. Drain and set aside. - Prepare the Vinaigrette
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined. Taste and adjust seasoning as desired. Set aside. - Assemble the Salad
On a large serving platter or individual plates, layer the lettuce as the base. Arrange the blanched green beans, sliced potatoes, cherry tomatoes, cucumber, olives, and hard-boiled eggs around the platter in sections. Place the flaked tuna in the center or spread evenly over the salad. - Drizzle with Vinaigrette
Pour the vinaigrette over the assembled salad, making sure to distribute it evenly. Use tongs to gently toss if desired, or leave arranged for a traditional presentation. - Garnish and Serve
Garnish the salad with fresh parsley or thyme, if desired. Serve immediately, or chill briefly before serving.
Presentation Ideas:
- Serve on a large, flat platter for a rustic look, with each ingredient arranged in sections for an eye-catching presentation.
- Sprinkle a few additional olives and parsley sprigs on top for extra color.
- Pair with a baguette or crusty bread to make it a more complete meal.
Tips:
- Use fresh, high-quality ingredients for the best flavor, especially the tuna and olives.
- Customize by adding or swapping vegetables, such as red bell pepper or radishes.
- Make the dressing ahead of time for the flavors to meld, and store in the fridge until ready to use.
- Niçoise salad can also be served deconstructed, with each ingredient arranged separately on the plate.
Niçoise salad is a beautiful, refreshing dish that highlights the flavors of fresh, simple ingredients. With its bold colors and vibrant taste, it’s ideal for any occasion, whether as a light lunch or an impressive addition to a gathering. Enjoy this French classic and savor the mix of textures and flavors with every bite!
Niçoise Salad Recipe
This classic Niçoise salad combines fresh vegetables, tender tuna, and a tangy vinaigrette for a vibrant and refreshing French-inspired dish. Perfect for lunch or a light dinner!
Equipment
- Large serving platter or salad bowl
- Small bowl (for dressing)
- Whisk
- Saucepan (for boiling eggs and potatoes)
- Mixing spoon
- Tongs
Ingredients
- For the Salad:
- 1 head Bibb or romaine lettuce washed and torn into bite-sized pieces
- 8 ounces green beans trimmed and blanched
- 4 small potatoes Yukon gold or fingerling, boiled and sliced
- 1 cup cherry tomatoes halved
- 1 small cucumber sliced
- 1/3 cup Kalamata or Niçoise olives
- 2-3 hard-boiled eggs halved
- 1 6-ounce can or jar of high-quality tuna in olive oil, drained and flaked
- Fresh parsley chopped, for garnish
- For the Vinaigrette:
- 1/4 cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove minced
- Salt and pepper to taste
- Optional: 1/2 teaspoon chopped fresh thyme or basil
Instructions
- Prepare the Vegetables
- Bring a saucepan of salted water to a boil. Add the potatoes and cook until fork-tender, about 10-12 minutes. Remove and let them cool before slicing. In the same water, blanch the green beans for 2-3 minutes, then transfer to an ice bath to stop cooking. Drain and set aside.
- Prepare the Vinaigrette
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined. Taste and adjust seasoning as desired. Set aside.
- Assemble the Salad
- On a large serving platter or individual plates, layer the lettuce as the base. Arrange the blanched green beans, sliced potatoes, cherry tomatoes, cucumber, olives, and hard-boiled eggs around the platter in sections. Place the flaked tuna in the center or spread evenly over the salad.
- Drizzle with Vinaigrette
- Pour the vinaigrette over the assembled salad, making sure to distribute it evenly. Use tongs to gently toss if desired, or leave arranged for a traditional presentation.
- Garnish and Serve
- Garnish the salad with fresh parsley or thyme, if desired. Serve immediately, or chill briefly before serving.
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