Salade Nicoise a Ma Facon Recipe

Name: Salade Nicoise a Ma Facon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 red ripe large tomatoes, deseeded and cut into eighths; 8 ounces mixed baby lettuce leaves (make sure there's arugula in the mix); 1 lb new potato, cooked and sliced; 6 ounces French haricots vert, cooked until crisp-tender; 4 shallots, peeled and finely chopped; 2 (8 ounce) cans tuna in olive oil, well drained; 3 large hard-boiled eggs, peeled and quartered; sea salt; 2 ounces anchovy fillets; ½ cup black olive tapenade; 2 tablespoons balsamic vinegar; 1 tablespoon Dijon mustard; 6 tablespoons extra virgin olive oil; freshly cracked black pepper; 2 teaspoons minced fresh parsley; 2 teaspoons minced fresh basil; 2 teaspoons minced fresh tarragon; 2 teaspoons minced fresh chives

Servings: persons

3 red ripe large tomatoes, deseeded and cut into eighths
8 ounces mixed baby lettuce leaves (make sure there's arugula in the mix)
1 lb new potato, cooked and sliced
6 ounces French haricots vert, cooked until crisp-tender
4 shallots, peeled and finely chopped
2 (8 ounce) cans tuna in olive oil, well drained
3 large hard-boiled eggs, peeled and quartered
sea salt
2 ounces anchovy fillets
½ cup black olive tapenade
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
6 tablespoons extra virgin olive oil
freshly cracked black pepper
2 teaspoons minced fresh parsley
2 teaspoons minced fresh basil
2 teaspoons minced fresh tarragon
2 teaspoons minced fresh chives

1
For the vinaigrette: In a little processor, zap all the vinaigrette ingredients - except for the fresh herbs - until the vinaigrette is thick and emulsified.
2
Stir in all the minced, fresh herbs to combine.
3
Taste dressing - it should be salty enough due to the olives, but adjust seasoning if it isn't.
4
Refrigerate until ready to use.
5
Just before you dress the salad, whisk everything well.
6
For the salad: In a large, shallow salad bowl, arrange baby lettuces, tomatoes, potatoes, haricots verts and chopped shallots in layers, sprinkling with the tiniest bit of sea salt and a little of the dressing over as you go.
7
Next arrange chunks of tuna and egg quarters on top.
8
Then arrange the anchovies in a criss-cross pattern and a final sprinkling of dressing.
9
Serve the salad immediately with a warm, crusty baguette and lots of good butter to go with it.
10
Pretend you're on a verandah overlooking the cote d'azur.

863

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 18 ingredients. The key ingredients include: 3 red ripe large tomatoes, deseeded and cut into eighths, 8 ounces mixed baby lettuce leaves (make sure there's arugula in the mix), 1 lb new potato, cooked and sliced, 6 ounces French haricots vert, cooked until crisp-tender, and more.

Yes, Salade Nicoise a Ma Facon 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 a Ma Facon

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