Salade Niçoise Recipe

Name: Salade Niçoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound small red potatoes (about 4), or 1 large potato, quartered; 1/4 pound green beans, halved; 2 tablespoons red- or white-wine vinegar; 1 tablespoon Dijon mustard; 1/2 teaspoon salt; 1/2 teaspoon fresh-ground black pepper; 1/2 cup olive oil; 1 head romaine lettuce (about 1 1/4 pounds), torn into bite-size pieces (about 3 quarts); 4 hard-cooked eggs, peeled and quartered; 1 2- ounces tin anchovy fillets, drained; 2 tablespoons drained capers; 1 6- ounces can tuna, drained; 1/4 cup drained diced pimientos (from a 4-ounce jar); 1/4 cup pitted and chopped black olives, such as Nicoise or Kalamata

Servings: persons

1/2 pound small red potatoes (about 4), or 1 large potato, quartered
1/4 pound green beans, halved
2 tablespoons red- or white-wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/2 cup olive oil
1 head romaine lettuce (about 1 1/4 pounds), torn into bite-size pieces (about 3 quarts)
4 hard-cooked eggs, peeled and quartered
1 2- ounces tin anchovy fillets, drained
2 tablespoons drained capers
1 6- ounces can tuna, drained
1/4 cup drained diced pimientos (from a 4-ounce jar)
1/4 cup pitted and chopped black olives, such as Nicoise or Kalamata

1
Put the potatoes in a medium saucepan of salted water and bring to a boil. Boil for 5 minutes and then stir in the beans. Continue boiling until the beans and potatoes are tender, about 5 minutes longer. Drain thoroughly. When the potatoes are cool enough to handle, peel them and cut them into quarters.
2
Meanwhile, in a glass or stainless-steel bowl, whisk together the vinegar, mustard, salt, and pepper. Add the oil slowly, whisking. In a large glass or stainless-steel bowl, toss the romaine with 1/4 cup of the vinaigrette and then transfer to a platter or individual plates.
3
In the same bowl, toss the potatoes with 1 tablespoon of the vinaigrette and pile them on top of the romaine. Repeat with the green beans and the eggs, tossing each with 1 tablespoon of the vinaigrette and then arranging it on the romaine. Arrange the anchovies, capers, tuna, pimientos, and olives in piles on the lettuce. Pass any remaining vinaigrette at the table.
4
Wine Recommendation: For an elegant evening on the patio, why not pull out all the stops and enjoy a festive rose champagne with this classic salad. Champagne's deceptively high acidity will contrast with the richness of the tuna while standing up to the dressing's vinegary tang.

524

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 14 ingredients. The key ingredients include: 1/2 pound small red potatoes (about 4), or 1 large potato, quartered, 1/4 pound green beans, halved, 2 tablespoons red- or white-wine vinegar, 1 tablespoon Dijon mustard, and more.

Yes, Salade Niçoise 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 Niçoise

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