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Classic Niçoise Salad

Nicoise Salad
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4.5 from 6 reviews

Niçoise salad is a French main dish that’s hearty and satisfying! This colorful Mediterranean recipe is ideal for summer or anytime.

Ingredients

Scale
  • 8 eggs
  • 1 1/2 pounds baby red potatoes
  • 1 pound fresh green beans
  • 1 small shallot (2 tablespoons minced)
  • 2 tablespoons white wine vinegar
  • 3/4 teaspoon kosher salt, divided
  • 2 tablespoons capers
  • 1/2 tablespoon fresh parsley
  • 7 tablespoons olive oil, divided
  • 1/2 cup Nicoise or Kalamata olives
  • 1 pint cherry tomatoes or 1 large tomato
  • 2 cans tuna, packed in oil or water
  • 1 head Bibb lettuce (aka butter lettuce)
  • 3 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 small garlic clove, minced

Instructions

  1. 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.
  2. Boil the potatoes: 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.
  3. Blanch the beans: 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.
  4. 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.
  5. 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.
  6. Prep the salad ingredients: Slice the tomatoes into wedges (or cherry tomatoes in half) and sprinkle with a little kosher salt.
  7. 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.
  8. 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.

Find it online: https://www.acouplecooks.com/nicoise-salad/