salad niçoise
Dive into the vibrant flavors of the Mediterranean with this easy and delicious recipe for Salad Niçoise. Bursting with tender tuna, crisp haricot verts (french green beans), jammy eggs and perfectly seasoned mini potatoes all nestled on a bed of fresh lettuces, this dish is as beautiful as it is tasty!
Category
Salads
Servings
4
Prep Time
20 minutes
Cook Time
20 minutes
With each ingredient dressed to perfection and arranged in a stunning pie shape, this salad is a feast for the eyes and for the palate. Whether you're hosting a dinner party or craving a light but satisfying meal, this Salad Niçoise is sure to impress with its rich flavors and effortless preparation.
Ingredients
- 1 cup olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- Fresh chives, finely chopped
- 2 cans (24 oz each) of tuna (preferably packed in olive oil)
- 2 cups haricot verts (French green beans), blanched and chilled
- 9 eggs, cooked to a jammy stage (boiled for about 7 minutes, then cooled in ice water)
- 30 oz mini potatoes, halved and boiled until tender
- 1 cup kalamata olives, halved
- 2 cups cherry tomatoes, halved
- A mix of lettuces (romaine, butter, and radicchio)
-
capers for garnish
for the dressing:
for the salad:
Directions
Prepare the Dressing: In a small bowl, whisk together the olive oil, Dijon mustard, salt, pepper, and fresh chives until well combined. Set aside.
Cook the Potatoes and Green Beans:
Potatoes: Place the halved mini potatoes in a pot of salted water. Bring to a boil and cook until tender, about 10-12 minutes. Drain and let them cool slightly. Haricot Verts: Blanch the green beans in boiling water for 2-3 minutes until they’re bright green and tender-crisp. Immediately transfer them to a bowl of ice water to stop the cooking process. Drain and pat dry.
Cook the Eggs: Bring a pot of water to a gentle boil and carefully lower in the eggs. Cook for about 7 minutes to achieve a jammy yolk. Transfer the eggs to an ice bath to cool, then peel and halve them.
Assemble the Salad: On a large platter, arrange the ingredients in a visually pleasing pie shape. Create separate sections for each of the following:
Tuna (drained and flaked into chunks) Green beans Jammy eggs Halved potatoes Kalamata olives Cherry tomatoes Mixed lettuces Capers
Dress the Ingredients: Lightly drizzle each section of the salad with a bit of the dressing, ensuring everything is lightly coated. Toss the lettuces separately in a large bowl with some dressing before arranging them on the platter. Sprinkle with capers.
Final Touch: Before serving, taste the salad and add more dressing if needed. Serve immediately, either arranged beautifully on the platter or tossed together for a more casual presentation.