Niçoise Salad

Niçoise Salad

The Spruce / Kristina Vanni

Prep: 30 mins
Cook: 0 mins
Total: 30 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
720 Calories
44g Fat
33g Carbs
49g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 720
% Daily Value*
Total Fat 44g 56%
Saturated Fat 9g 43%
Cholesterol 289mg 96%
Sodium 670mg 29%
Total Carbohydrate 33g 12%
Dietary Fiber 6g 22%
Protein 49g
Calcium 237mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The Niçoise salad is an elegant, composed salad featuring tuna, potatoes, hard boiled egg, olives, and green beans.

Anchovies are another key component, but I know not everyone feels the same way about them. As such, I've included the anchovies in the dressing where they won't be visible, but you'll still get their flavor.

You could, of course, serve whole anchovy fillets atop the salad, as is traditionally done, or leave them out altogether if you must.

Ingredients

  • For the Salad:
  • 1/2 pound white potatoes (scrubbed)
  • 1/4 pound fresh green beans (trimmed)
  • 4 cups salad greens (either baby greens or larger greens torn into bite-sized pieces)
  • 1 large (12-oz.) can tuna (drained)
  • 4 hard boiled eggs (peeled and quartered)
  • 2/3 cup brine-cured pitted black olives (e.g. Kalamata)
  • 10 to 12 cherry tomatoes, cut in half
  • For the Dressing:
  • 1/2 cup extra virgin olive oil
  • 1/4 cup aged red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 cloves fresh garlic (peeled)
  • 3-4 anchovy fillets
  • Kosher salt to taste
  • Freshly ground pepper to taste

Steps to Make It

  1. Gather the ingredients.

    Niçoise Salad ingredients

    The Spruce / Kristina Vanni

  2. Bring a pot of salted water to boil. Boil the potatoes for about 4 minutes.

    potatoes in a pot with water

    The Spruce / Kristina Vanni

  3. Remove with a slotted spoon, drain, then slice them in half. (Leave the water in the pot, though; you'll use it for blanching the green beans in a few moments.)

    potato on a spoon

    The Spruce / Kristina Vanni

  4. Heat a skillet over medium-high heat, with a bit of olive oil until it's quite hot, then place the sliced potatoes in the pan, cut side down.

    potatoes and oil in a skillet

    The Spruce / Kristina Vanni

  5. Sear for a minute or two until the potatoes are lightly browned, then remove them from the pan and transfer to a bowl. Toss with Kosher salt and set aside.

    fried potatoes in a bowl

    The Spruce / Kristina Vanni

  6. Bring the water back to a boil, and add the green beans. Blanch for two minutes.

    green beans in a pot with water

    The Spruce / Kristina Vanni

  7. Remove with tongs to a bowl of ice water to shock them and keep them from cooking further. Drain and dry them with paper towels and set aside.

    beans in ice water

    The Spruce / Kristina Vanni

  8. Combine the oil, vinegar, mustard, garlic, anchovies and chopped chives in a blender or food processor. Process until smooth. Season to taste with Kosher salt and freshly ground black pepper. (The anchovies are salty, so you might not need much additional salt.)

    Combine the oil, vinegar, mustard, garlic, anchovies and chopped chives in a blender

    The Spruce / Kristina Vanni

  9. Place the salad greens in a bowl. Drizzle two tablespoons of the dressing and toss to coat. Arrange the greens on four serving plates or one large platter. Distribute the potato halves equally, with the browned sides facing up.

    potatoes and lettuce on a plate

    The Spruce / Kristina Vanni

  10. Toss the green beans, olives, and tomatoes with enough additional dressing to lightly coat them, and arrange them on the salad.

    vegetables in a bowl, dressing in a bowl

    The Spruce / Kristina Vanni

  11. Divide the tuna and place it in the center of plates. Arrange the hard-boiled egg quarters, then garnish with the fresh parsley and serve.

    Niçoise Salad on a plate

    The Spruce / Kristina Vanni

Note: Instead of the vinaigrette, you could serve a Niçoise salad with garlic aioli.

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