A colorful, nutrient-rich French salad combining fresh vegetables, protein, and Mediterranean flavors
Introduction
Niçoise Salad, originating from the French city of Nice, is a composed dish that emphasizes freshness, balance, and clean, bold flavors. Traditionally made with tomatoes, olives, hard-boiled eggs, and anchovies or tuna, this version includes tender baby potatoes, crisp green beans, cherry tomatoes, and a bed of lettuce. It’s dressed simply with a classic vinaigrette, allowing each component to shine. This salad is ideal as a main course for lunch or dinner and can be prepared ahead of time for gatherings or elegant picnic fare.
Ingredients
For the Salad:
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200 grams baby potatoes, boiled and seasoned
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150 grams green beans, blanched
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1 can (100–150 grams) high-quality tuna in olive oil, drained and flaked
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2 hard-boiled eggs, peeled and halved
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1 cup cherry tomatoes, halved
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½ cup black or Niçoise olives (pitted)
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3 cups fresh lettuce leaves (butter, romaine, or mixed greens)
Optional Add-ins:
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Thinly sliced red onion or shallots
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Capers or anchovy fillets
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Artichoke hearts
For the Classic Vinaigrette:
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3 tablespoons extra virgin olive oil
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1 tablespoon red wine vinegar or white wine vinegar
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1 teaspoon Dijon mustard
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1 garlic clove, finely minced
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Salt and freshly ground black pepper to taste
Instructions
Step 1: Prepare the Vegetables
Boil the baby potatoes in salted water until fork-tender, about 12–15 minutes. Drain and let cool slightly. Season with salt, pepper, and a drizzle of olive oil.
Blanch the green beans by boiling them for 2–3 minutes, then immediately transferring them to an ice water bath to preserve their color and crispness. Drain well.
Step 2: Prepare the Eggs and Tuna
Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, reduce to a simmer and cook for 9–10 minutes. Cool in ice water before peeling and halving.
Drain the tuna and gently flake it with a fork into large chunks.
Step 3: Make the Vinaigrette
In a small bowl or jar, whisk together olive oil, vinegar, mustard, garlic, salt, and pepper until well emulsified. Taste and adjust seasoning as needed.
Step 4: Assemble the Salad
In a wide salad bowl or large serving plate, arrange the lettuce leaves as a base. Neatly group each topping in sections: potatoes, green beans, tuna, egg halves, cherry tomatoes, and olives. This presentation is part of the Niçoise charm—each ingredient is visible and easily accessible.
Drizzle the vinaigrette over the entire salad just before serving, or serve it on the side.
Serving Tips
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Serve with crusty French bread or a rustic baguette.
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Can be chilled for 15–20 minutes before serving for a refreshing taste.
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Pairs beautifully with a light white wine or sparkling water with lemon.
Storage and Make-Ahead
Niçoise salad is best enjoyed freshly assembled. However, the individual components can be prepared in advance and stored separately in the refrigerator.
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Store eggs, tuna, and vegetables in separate airtight containers.
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Blanched green beans and boiled potatoes will keep for up to 3 days.
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Prepare the vinaigrette up to 5 days in advance.
Assemble the salad just before serving to maintain texture and freshness.