Description
This classic French Nicoise salad is a vibrant and refreshing dish perfect for spring or summer. Combining tender potatoes, fresh green beans, flavorful olives, capers, tuna, and hard-boiled eggs, all dressed with a tangy lemon vinaigrette, this salad offers a well-balanced mix of textures and flavors that work beautifully for light lunches or brunch.
Ingredients
For the Lemon Vinaigrette
- ⅓ cup extra virgin olive oil
- ¼ cup lemon juice
- 1 tablespoon minced shallot
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the Nicoise Salad
- 2 cups petite white or red potatoes
- 6 ounces fresh green beans, stems trimmed
- 3 ounces white tuna in olive oil, drained
- 5 ounces kalamata olives, about 1 cup, drained
- ½ cup thinly sliced red onion
- 4 ounces capers, about ⅓ heaping cup, drained
- 8 ounces cherry tomatoes, about 1 ½ cups, sliced in half
- 4 hard-boiled eggs, halved or quartered
Instructions
- Make the vinaigrette: In a jar with a tight-fitting lid, combine extra virgin olive oil, lemon juice, minced shallot, Dijon mustard, whole grain mustard, kosher salt, and freshly ground black pepper. Close the jar and shake vigorously until emulsified. Set aside to allow flavors to meld.
- Cook the potatoes: Place the potatoes in a medium pot and cover with water by about 1 inch. Bring to a boil over medium-high heat, add 1-2 teaspoons kosher salt, then reduce the heat to maintain a rolling simmer. Cook until the potatoes are tender when pierced with a fork, about 15 minutes. Remove potatoes using a strainer or spider, reserving the hot water. Cut the potatoes in half and place in a bowl. While still warm, drizzle with 2-3 tablespoons of vinaigrette, gently tossing to coat. Set aside to cool.
- Blanch the green beans: Add the green beans to the reserved hot water from the potatoes and simmer for 1 minute or until the beans turn bright green and are just tender. Drain immediately and set aside to cool.
- Assemble the salad: On a large serving platter, artfully arrange the dressed potatoes, green beans, drained tuna, halved cherry tomatoes, olives, sliced red onion, capers, and hard-boiled eggs. Season with additional kosher salt and freshly ground black pepper to taste. Drizzle extra vinaigrette over the salad or serve it on the side for individual preference.
Notes
- Use petite new potatoes for the best texture and flavor.
- Be careful not to overcook the green beans; blanch them until just bright green for crisp-tender texture.
- For a vegetarian version, omit the tuna and hard-boiled eggs and add marinated artichoke hearts or grilled asparagus instead.
- Leftover vinaigrette can be stored in the refrigerator for up to one week.
- Allow the salad to sit for a few minutes after assembly so flavors meld but serve promptly to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: French
