Salade Nicoise
Enjoy a fresh, protein packed Salade Nicoise with vibrant vegetables, tender potatoes, and a tangy Dijon dressing perfect for any meal.
Ingredients
For the salad
- 2 cups baby potatoes or fingerling potatoes halved
- 2 cups green beans trimmed
- 1 cup cherry tomatoes halved
- 1 small red onion thinly sliced
- 1 cup Kalamata olives pitted
- 2 hard boiled eggs halved
- 1 can tuna packed in olive oil or water drained
- Fresh herbs such as parsley or basil for garnish
For the dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- Salt and black pepper to taste
Helpful tips when choosing ingredients:
- Opt for baby potatoes as they hold their shape well and add a tender bite.
- Use canned tuna in olive oil if you want richer flavor or seared fresh tuna for a more gourmet twist.
- Fresh green beans make a big difference so blanch them lightly to keep their bright color and crisp texture.
- A mix of parsley and basil adds freshness and elevates the Mediterranean flavors.
Instructions
Step 1: Prepare the potatoes and eggs
- Place the baby potatoes in a pot of salted water and boil until tender, about 10 to 12 minutes. Drain and let them cool slightly before halving.
- In a separate pot, boil the eggs for about 9 minutes for firm yolks. Cool them in cold water, peel, and cut in halves.
Step 2: Blanch the green beans
- Bring a small pot of water to a boil and add the trimmed beans. Cook for 2 to 3 minutes until just tender.
- Transfer them immediately to a bowl of ice water to lock in their bright color and crisp texture.
Step 3: Prepare the dressing
- In a small bowl, whisk together extra virgin olive oil, Dijon mustard, lemon juice, and vinegar. Season with salt and pepper to taste.
- The dressing should be smooth and slightly tangy, ready to drizzle over the salad.
Step 4: Assemble the salad
- On a large platter or serving bowl, arrange the potatoes, green beans, cherry tomatoes, red onion, and olives in sections for a colorful presentation.
- Add the halved eggs and flake the tuna over the top.
- Drizzle generously with the mustard vinaigrette and sprinkle fresh herbs for the final touch.
Notes
Nutrition Information (per serving)
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 120mg
- Sodium: 400mg
- Carbohydrates: 25g
- Fiber: 6g
- Sugar: 4g
- Protein: 25g