Classic Niçoise Salad Recipe

May 4

Nicoise salad, also known as salade Niçoise, originates from the French Riviera town of Nice. Traditionally it is served on a large platter, and the salad is made with fresh tomatoes, sliced hard-boiled eggs, tuna, and an olive oil dressing. Depending on the season, you may add freshly harvested blanched haricots verts. Other versions of this salad include chopped red bell pepper, minced shallots, and steamed artichoke hearts. To make a heartier meal, you can also add steamed baby potatoes. Serve this salad with a lemon dressing at your next dinner party and you’ll have a hit on your hands.

Ingredients

For the Lemon Dressing

5 tbsp of lemon juice
6 tbs of olive oil
1 tsp of Dijon mustard
1 tsp of honey
½ tsp of salt
2 tbsp of fresh chives

For the Salad

2 to 4 drained tuna cans or packets
6 hard-boiled eggs, peeled and quartered lengthwise
1 1/4 pounds of small red potatoes or fingerling potatoes
Pink Himalayan salt
Freshly ground black pepper
2 medium heads of butter lettuce
3 small ripe tomatoes (cut into wedges)
1 small red onion (thinly sliced)
8 ounces of green beans (haricots verts) (trimmed and cut into 2-inch pieces)
1/4 cup Niçoise olives
2 tablespoons of capers

Instructions

For the Lemon Dressing

In a small bowl mix together all the ingredients for the lemon dressing.

For the Salad

Place potatoes in a large pot, cover with 2 inches of water and add 1 tablespoon of salt. Bring potatoes to a boil. Lower the heat to maintain a simmer. Cook for 10 to 12 minutes until the potatoes are tender. Drain the water. While the potatoes are still warm, cut them into halves or quarters.
While the potatoes are cooking, fill a pot halfway with water, and add 2 teaspoons of salt. Bring to a boil and add the green beans to the boiling water. Cook the green beans until tender but still firm to the bite. Drain and rinse with cold water.
Arrange a bed of lettuce on a large serving platter.
Add the drained tuna to the center of the bed of lettuce.
Add the tomatoes and onions around the tuna.
Add the potatoes and green beans in separate clusters on one side of the bed of lettuce.
Add the hard-boiled eggs, olives, and capers on the opposite side of the bed of lettuce.
Drizzle the lemon dressing and serve immediately.