Nicoise Salad

Transport your taste buds to the sunny Mediterranean coast with this classic Niçoise Salad, a vibrant dish that combines fresh, wholesome ingredients with bold flavors. Perfectly boiled new potatoes, crisp-tender green beans, and creamy hard-boiled eggs are nestled atop a bed of fresh greens, alongside juicy cherry tomatoes, briny black olives, and flaky tuna packed in olive oil. Anchovy fillets and thinly sliced red onion bring a salty depth, while a zesty homemade vinaigrette of olive oil, red wine vinegar, Dijon mustard, and garlic ties the whole dish together. Ready in just 40 minutes, this French-inspired salad is as visually stunning as it is delicious, making it an ideal centerpiece for lunches, light dinners, or an elegant appetizer. Serve it with a crusty baguette for the ultimate Mediterranean experience. Perfect for entertaining or a nutritious weekday meal, this Niçoise Salad recipe brings freshness and flavor to the table with every bite.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 cups fresh greens (such as butter lettuce or mixed spring greens)
• 8 pieces small new potatoes
• 150 grams green beans, trimmed
• 3 pieces large eggs
• 180 grams canned tuna, packed in olive oil
• 200 grams cherry tomatoes, halved
• 100 grams pitted black olives (such as Niçoise or Kalamata)
• 6 fillets anchovies in oil
• 0.5 piece red onion, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 6 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Begin by bringing a medium pot of salted water to boil. Add the new potatoes and cook for 10-12 minutes or until they are tender but not falling apart. Remove the potatoes with a slotted spoon and set aside to cool.

Step 2

In the same pot of boiling water, blanch the green beans by cooking them for 3 minutes or until they are bright green and tender-crisp. Drain the beans and rinse them under cold water to stop the cooking process.

Step 3

To cook the eggs, place them in a small pot and cover with cold water. Bring to a boil over medium-high heat. Once boiling, turn off the heat and cover the pot. Let the eggs sit for 10 minutes. Drain and cool the eggs under cold running water, then peel and cut them into quarters.

Step 4

While the vegetables are cooling, prepare the vinaigrette. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper to taste. Set aside.

Step 5

Slice the cooled potatoes into halves or quarters if they are large.

Step 6

On a large serving platter or in a shallow salad bowl, arrange the fresh greens as a base.

Step 7

Arrange the potatoes, green beans, cherry tomatoes, black olives, anchovy fillets, sliced red onion, and quartered eggs on top of the greens.

Step 8

Drain the canned tuna and flake it into chunks over the salad.

Step 9

Drizzle the prepared vinaigrette evenly over the top of the salad.

Step 10

Garnish with freshly chopped parsley.

Step 11

Serve immediately, allowing guests to mix the ingredients as they enjoy.

Nutrition Facts

Serving size	1513.7 grams (1513.7g)

Amount per serving	% Daily Value*
Calories	2014

Total Fat 135.90g	174%
Saturated Fat 24.60g	123%
Polyunsaturated Fat 8.00g
Cholesterol 641mg	214%
Sodium 5278mg	229%
Total Carbohydrate 109.90g	40%
Dietary Fiber 23.60g	84%
Total Sugars 16.50g
Protein 95.60g	191%

Vitamin D 656IU	3279%
Calcium 399mg	31%
Iron 17mg	93%
Potassium 3743mg	80%

*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: 59.8%

Protein: 18.7%

Carbs: 21.5%