Description
This classic Niçoise Salad is a vibrant, refreshing French dish featuring a harmonious blend of fresh vegetables, tender potatoes, green beans, soft-boiled eggs, and savory tuna, all brought together with a tangy lemon-Dijon vinaigrette. Perfect for a light lunch or elegant appetizer, this recipe balances bright flavors and satisfying textures in an easy-to-assemble platter.
Ingredients
Salad
- 4 cups mixed salad greens
- 6 ounces green beans (haricot verts)
- 4 large eggs
- 2 cups baby red or white potatoes
- 1 (5-ounce) can tuna (drained)
- 1 cup pitted olives
- 1 cup grape tomatoes (halved)
- ½ English cucumber (thinly sliced)
- ½ small red onion (thinly sliced)
Vinaigrette
- ⅓ cup extra virgin olive oil
- ¼ cup lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- 1 garlic clove (minced)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Make vinaigrette: In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, honey, minced garlic, kosher salt, and freshly ground black pepper until well combined. Set aside to let the flavors meld.
- Boil eggs: Bring a small pot of water to a boil. After reaching the boil, turn off the heat and gently add the large eggs to the water. Turn the heat back up to bring water to a boil and cook eggs for 6½ to 7 minutes for slightly jammy yolks. For hard-boiled eggs, cook 3 to 4 minutes longer.
- Chill and peel eggs: Using a slotted spoon, transfer eggs immediately to an ice water bath to halt cooking. After a few minutes, carefully crack and peel the eggs, then slice each in half.
- Cook potatoes: While the eggs boil, bring a medium pot of salted water to a boil. Add the baby potatoes and reduce heat to a simmer. Cook until tender, about 15 minutes. Remove potatoes with a slotted spoon, transfer to a cutting board, allow to cool, then slice each potato in half.
- Blanch green beans: Add green beans to the same pot of simmering water and cook for 1 to 2 minutes until bright green and tender-crisp. Immediately place them in an ice water bath to stop cooking. Drain well in a colander.
- Assemble salad: On a large platter, spread the mixed salad greens. Arrange the sliced potatoes, blanched green beans, tuna, halved grape tomatoes, pitted olives, sliced red onion, sliced cucumber, and halved soft-boiled eggs aesthetically on top. Season with kosher salt and freshly ground black pepper to taste. Drizzle about half of the prepared lemon vinaigrette over the salad, saving the remainder to serve on the side or store for later use.
Notes
- For firmer yolks, increase egg boiling time by 3-4 minutes.
- Baby potatoes work best for even cooking and tender texture.
- Blanching green beans in boiling then ice water helps retain their bright color and crispness.
- Extra vinaigrette can be stored refrigerated for up to one week.
- This salad is best served fresh but components like potatoes and vinaigrette can be prepared ahead.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: French