Salade niçoise

Jun 17, 2020 | Recipes

This recipe is a my twist on the classic French Salad. The Salade niçoise traditionally uses olive, green beans, hard boiled eggs, potatoes, and some kind of fish. In this recipe I used a sun-dried vinaigrette, and am using tuna. I also added salad greens. This recipe serves 4 people. If there are only two of you, I recommend plating the greens as needed then add the rest of the ingredients. This way you don’t get wilted greens if you plan to eat it again another day.

Salad Ingredients

  • 8 ounces small red or white potatoes (about 4), scrubbed and quartered
  • 8 ounces fresh green beans (2 cups), trimmed
  • 1 10oz bag of baby greens, or your favorite salad greens
  • 1 can rinsed chickpeas
  • 1 cup cherry or grape tomatoes, halved
  • 1 5oz water-packed light tuna, drained
  • 4 hard-boiled eggs, halved
  • Salt and Pepper to taste
  • Chopped fresh parsley for garnish

Salad Directions

  • Step 1: Make dressing as instructed below.
  • Step 2: Place 4 eggs in a medium size sauce pan. Fill pan with water up to 1/2″ above the eggs. Bring water to a boil. Cover, remove from heat, and let sit for 15 – 17 minutes. Place eggs in a bowl with ice and water or rinse with cold water for 5 minutes to stop cooking.
  • Step 3: Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes to the basket; cover and steam until tender, 10 to 12 minutes. Transfer the potatoes to a medium bowl. Add 1/2 of vinaigrette and toss gently with a flexible spatula to coat. Let the potatoes stand in the dressing for a minute or two.
  • Step 4: Add green beans to the steamer basket, cover and steam until tender-crisp, 4 to 6 minutes. Rinse under cold running water to stop the cooking.
  • Step 5: Arrange salad greens on a platter or individual plates. Arrange the green beans, potatoes, chickpeas, tomatoes, tuna, and eggs on the platter (or plates). Drizzle the remaining dressing from the bowl over the salad. Garnish with parsley, if desired.

Dressing Ingredients

  • 1/2 Cup Lemon Juice
  • 3 garlic cloves
  • 1/4 cup sun-dried tomatoes (I used the ones in olive oil)
  • tsp sea salt/
  • 1/8 tsp pepper
  • 1/8 teaspoon chili flakes or chopped chili
  • 1 teaspoon Dijon or yellow mustard
  • 1/2 cup extra-virgin olive oil

Make the dressing. Place all ingredients in a blender or a food processor except olive oil. Process until pureed, then slowly add olive oil until well combined. Alternatively, finely dice garlic and sun-dried tomatoes and whisk the other ingredients in a bowl. Store in a clean, air-tight glass jar in the fridge for up to 10 days.