Niçoise Salad Recipe
French · Main course · 40 min total
A classic French composed salad featuring tender green beans, potatoes, olives, hard-boiled eggs, and tuna, all dressed with a tangy vinaigrette.
20
min prep
min prep
20
min cook
min cook
4
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 1 pound small new potatoes, halved
- 8 ounces fresh green beans, trimmed
- 4 large eggs
- 2 (5-ounce) cans tuna packed in olive oil, drained
- 1/2 cup Niçoise olives or other black olives
- 1/2 cup cherry tomatoes, halved
- 1/4 cup capers, drained
- 1 shallot, thinly sliced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Place potatoes in a saucepan, cover with salted water, and bring to a boil. Cook until tender, about 10-12 minutes. Drain and let cool.
- Blanch green beans in boiling salted water for 2-3 minutes until crisp-tender. Transfer to ice water, then drain.
- Place eggs in a saucepan, cover with water, and bring to a boil. Cook for 8 minutes for hard-boiled. Transfer to ice water, peel, and quarter.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make vinaigrette.
- Arrange potatoes, green beans, eggs, tuna, olives, cherry tomatoes, capers, and shallot on a large platter.
- Drizzle vinaigrette over salad, garnish with parsley, and serve.
Tips
- For best flavor, use tuna packed in olive oil, not water.
- This salad can be served warm or at room temperature.
- Add anchovy fillets for an authentic touch.
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