Salade Nicoise Recipe

Name: Salade Nicoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound small red potatoes; 1 tablespoon Dijon mustard; 2 tablespoons fresh lemon juice; 2 small shallots, peeled and minced; 9 tablespoons extra-virgin olive oil; 1 1/4 teaspoons kosher salt, plus more to taste; Freshly ground pepper to taste; 3/4 pound fresh green beans, trimmed and halved; 2 scallions, thinly sliced; 2 teaspoons chopped fresh thyme; 2 small cans solid white water-packed tuna, drained; 4 teaspoons chopped Italian parsley; 4 medium-size ripe tomatoes, cored and cut into wedges; 1 head Boston lettuce, cored, leaves torn into bite-size pieces; 4 hard-cooked eggs, peeled and quartered; 8 anchovy fillets; 32 nicoise olives

Servings: persons

1 pound small red potatoes
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
2 small shallots, peeled and minced
9 tablespoons extra-virgin olive oil
1 1/4 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
3/4 pound fresh green beans, trimmed and halved
2 scallions, thinly sliced
2 teaspoons chopped fresh thyme
2 small cans solid white water-packed tuna, drained
4 teaspoons chopped Italian parsley
4 medium-size ripe tomatoes, cored and cut into wedges
1 head Boston lettuce, cored, leaves torn into bite-size pieces
4 hard-cooked eggs, peeled and quartered
8 anchovy fillets
32 nicoise olives

1
Steam the potatoes until tender, about 30 minutes.
2
Cool.
3
In a bowl, whisk together the mustard, lemon juice and shallots.
4
Whisking constantly, add the olive oil in a slow, steady stream.
5
Season with the 3/4 teaspoon of salt and the pepper.
6
Set aside.
7
Blanch the green beans in salted boiling water until crisp-tender, about 8 minutes.
8
Drain and run under cold water.
9
Drain.
10
Place in a bowl and toss with 2 tablespoons of the dressing and salt and pepper to taste.
11
Thinly slice the potatoes and put in a bowl.
12
Add the scallions and thyme.
13
Toss with 2 tablespoons of dressing, 1/2 teaspoon of salt and pepper.
14
Place the tuna in a bowl and toss with 2 tablespoons of dressing, parsley and salt and pepper to taste.
15
Toss the tomatoes with 4 teaspoons of dressing and salt and pepper.
16
Toss lettuce with 1 tablespoon dressing and salt and pepper.
17
Divide the lettuce among 4 large plates, mounding it in the center.
18
Surround with mounds of the potato salad, tomatoes, tuna salad, green beans and egg.
19
Coil 2 anchovies over the eggs on each plate.
20
Scatter the olives over the tomatoes and the eggs.
21
Serve immediately.

647

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound small red potatoes, 1 tablespoon Dijon mustard, 2 tablespoons fresh lemon juice, 2 small shallots, peeled and minced, and more.

Yes, Salade Nicoise falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salade Nicoise

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