A Perfect Salade Nicoise

Transport your taste buds to the sunny Mediterranean with "A Perfect Salade Niçoise," a timeless French favorite bursting with vibrant flavor and wholesome ingredients. This classic dish combines tender baby new potatoes, crisp green beans, and sweet cherry tomatoes with protein-packed canned tuna in olive oil, briny Niçoise olives, and creamy hard-boiled eggs, all elegantly layered on a bed of fresh mixed salad leaves. Finished with a zesty homemade vinaigrette featuring olive oil, lemon juice, Dijon mustard, and garlic, this recipe is a feast for both the eyes and palate. Ready in just 35 minutes, this salad shines as a light yet satisfying lunch or dinner, and pairs beautifully with crusty bread for a complete meal. Perfect for meal prep or entertaining, Salade Niçoise is the ultimate celebration of seasonal produce and bold Mediterranean flavors.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 300 grams Baby new potatoes
• 200 grams Green beans
• 200 grams Cherry tomatoes
• 150 grams Canned tuna in olive oil
• 100 grams Black olives (Niçoise or Kalamata)
• 1 Small red onion
• 3 Hard-boiled eggs
• 150 grams Mixed salad leaves (e.g. Romaine, Bibb)
• 10 grams Fresh parsley
• 4 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 1 teaspoon Dijon mustard
• 1 Garlic clove
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Bring a pot of salted water to a boil. Add the baby new potatoes and cook for 12–15 minutes until fork-tender. Drain and let cool slightly. Slice into halves or quarters, depending on size.

Step 2

While the potatoes cook, trim the green beans and blanch them in boiling water for 2–3 minutes until tender-crisp. Immediately transfer them to an ice water bath to stop the cooking, then drain and set aside.

Step 3

Prepare the vinaigrette: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, finely minced garlic, salt, and black pepper. Adjust seasoning to taste.

Step 4

Slice the cherry tomatoes in half, thinly slice the red onion, and chop the parsley. Peel the hard-boiled eggs and cut them into quarters.

Step 5

Drain the tuna and set aside. Arrange the mixed salad leaves on a large platter or salad bowl.

Step 6

Top the greens with the cooked potatoes, green beans, cherry tomatoes, black olives, red onions, and tuna. Scatter the chopped parsley over the top.

Step 7

Place the hard-boiled egg quarters around the salad arrangement. Drizzle the vinaigrette over everything evenly.

Step 8

Serve immediately with crusty bread if desired.

Nutrition Facts

Serving size	1131.2 grams (1131.2g)

Amount per serving	% Daily Value*
Calories	1337

Total Fat 104.80g	134%
Saturated Fat 18.70g	94%
Polyunsaturated Fat 8.30g
Cholesterol 692mg	231%
Sodium 4189mg	182%
Total Carbohydrate 47.10g	17%
Dietary Fiber 16.90g	60%
Total Sugars 19.60g
Protein 61.20g	122%

Vitamin D 450IU	2250%
Calcium 351mg	27%
Iron 12mg	68%
Potassium 2191mg	47%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.5%

Protein: 17.8%

Carbs: 13.7%