Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Pin Recipe
Print Recipe
4.38
from
27
votes
Salade Nicoise Recipe
Salade Nicoise is a true Mediterranean classic. Make one at home this weekend.
Prep Time
1
hour
hr
Cook Time
15
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Course:
Salad
Cuisine:
French
Servings:
4
Servings
Calories:
408
kcal
Author:
Daryl and Mindi Hirsch
Ingredients
Salad
½
large head of romaine lettuce
(cut or torn into bite sized pieces)
¾
pound
small boiling potatoes
(red bliss or Yukon gold cut into 1/2 inch discs)
½
medium red onion
(thinly sliced)
2.5
ounces
Nicoise olives
(pitted - approximately 20 olives)
½
pound
haricot vert or green beans
2
hard boiled eggs
(sliced 1/4 inch thick)
1 ½
cups
cherry tomatoes
(halved)
8
ounce
white tuna in olive oil
(preferably jarred)
¼
cup
parsley
(chopped coarse - optional garnish)
Dressing
1 ½
teaspoons
red wine vinegar
¼
cup
olive oil
(extra virgin)
1
teaspoon
Dijon mustard
½
teaspoon
thyme
(fresh, finely chopped)
1
tablespoon
tarragon
(fresh, finely chopped)
2
teaspoons
lemon juice
(fresh)
¼
cup
shallot
(finely diced)
salt and pepper
(to taste)
Equipment
Chef’s Knife
Salad Servers Set
Salad Spinner
Serving Platter
Small Glass Bowls
Stainless Steel Mixing Bowls
Instructions
Salad Preparation
Place potatoes in a pot of well-salted cold water, covering them with 2 inches of water, and place over high heat.
Bring water to a boil and cook potatoes until you can easily pierce them with a paring knife (about 25-30 minutes).
Bring another 3 to 4 quart pot of well-salted water to a boil. Once boiling, place green beans into the pot.
Cook green beans for 3 minutes and then strain in a colander.
Wash the lettuce and drain or dry with a salad spinner.
Place ingredients in prep bowls prior to assembly
Dressing Preparation
Pour vinegar into a large mixing bowl.
Slowly drizzle olive oil into the bowl while whisking to make an emulsion.
Add Dijon mustard, Shallot, Thyme, Tarragon and Lemon Juice and whisk thoroughly.
Assembly
Pour half of the dressing into a large mixing bowl
Add the lettuce to the bowl and toss to thoroughly dress the greens.
Place the dressed lettuce in a bed on a large serving plate.
Assemble the ingredients in a sunburst pattern from the center of the plate.
Spoon the remaining dressing on top of the composed salad.
Optionally garnish with parsley.
Pro Tips
You can cook the hard boiled eggs up to one week in advance.
You can cook the green beans and potatoes up to 3 days in advance. However, you may prefer to serve them warm.
Generously salt the water for cooking the potatoes and green beans. It should taste like sea water.
Estimated Nutrition
Calories:
408
kcal
|
Carbohydrates:
27
g
|
Protein:
23
g
|
Fat:
24
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
15
g
|
Cholesterol:
111
mg
|
Sodium:
567
mg
|
Potassium:
986
mg
|
Fiber:
6
g
|
Sugar:
6
g
|
Vitamin A:
1583
IU
|
Vitamin C:
46
mg
|
Calcium:
98
mg
|
Iron:
4
mg
Are you inspired by this recipe?
If so, subscribe to our
mailing list
for more inspiration.