Salade Niçoise
Classic French tuna salad with fresh vegetables and eggs
Ingredients
Instructions
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Cook the potatoesPlace potatoes in a pot of salted water and bring to a boil. Cook until tender but still firm, about 8-10 minutes. Drain and let cool. If using fresh tuna, season with salt and pepper and set aside.
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Prepare the green beansBlanch green beans in boiling salted water for 3-4 minutes until crisp-tender. Drain and immediately transfer to an ice bath to stop cooking. Once cooled, drain and pat dry.
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Hard-boil the eggsPlace eggs in a pot, cover with cold water by 1 inch. Bring to a boil, then remove from heat, cover, and let stand for 9-10 minutes. Transfer to an ice bath, peel when cool enough to handle, and quarter.
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Make the dressingIn a small bowl, whisk together olive oil, Dijon mustard, lemon juice, minced garlic, herbs, salt, and pepper until well combined and emulsified.
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Cook fresh tuna (if using)If using fresh tuna, heat a skillet over high heat. Sear the tuna for 1-2 minutes per side for rare, or longer if preferred. Let rest for 5 minutes, then slice. Skip this step if using canned tuna.
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Assemble the saladArrange the torn lettuce on a large serving platter. Top with sections of potatoes, green beans, tomatoes, red onion, olives, eggs, and tuna. If using, add anchovy fillets arranged decoratively on top.
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Dress and serveDrizzle the dressing over the entire salad just before serving. Alternatively, serve the dressing on the side to allow guests to add according to their preference.
Nutritional Information
390
Calories
per serving
28
Protein
g per serving
23
Carbohydrates
g per serving
21
Total Fat
g per serving
4
Saturated Fat
g per serving
5
Fiber
g per serving
6
Sugar
g per serving
720
Sodium
mg per serving
25
Vitamin C
% of daily value
15
Iron
% of daily value
Salade Niçoise is Also Known As
Niçoise Salad, Salade Niçoise Traditionnelle, French Tuna Salad or Mediterranean Tuna Salad
