Niçoise Salad

Named for Nice on the French Riviera, salade niçoise is a composed classic built for sunny lunches. Tender potatoes, crisp green beans, jammy eggs, and olive-oil tuna meet briny olives and a sharp Dijon vinaigrette.

Serves 4

Estimate for one serving

• 480 cal
• 28g protein
• 32g carbs
• 28g fat
• 7g fiber

Every recipe here is free to read.

Ingredients

• 1 lb Yukon Gold potatoes
• 4 Large eggs
• 8 oz Fresh green beans
• 2 (5-oz) cans Canned tuna in olive oil
• 1 pint Cherry tomatoes
• 1/2 cup Niçoise olives or Kalamata olives
• 1 Small shallot
• 1 Garlic clove
• 1 tbsp Dijon mustard
• 3 tbsp Red wine vinegar
• 1/3 cup Extra-virgin olive oil
• 1 tsp Kosher salt
• 1/2 tsp Freshly ground black pepper
• 4 cups Butter lettuce leaves

Instructions

1. 1Bring a large pot of salted water to a boil over high heat. Add the Yukon Gold potatoes (cut into 1-inch chunks if large) and cook until fork-tender, about 12-15 minutes.
2. 2While potatoes cook, prepare an ice bath in a large bowl. When potatoes are done, use a slotted spoon to transfer them to the ice bath to cool for 5 minutes, then drain and set aside in a bowl. Do not discard the boiling water.
3. 3Return the pot of water to a boil. Gently lower the large eggs into the water and boil for 9 minutes for slightly soft yolks (or 10-11 for firmer). Transfer eggs to the ice bath for 5 minutes, then peel, halve lengthwise, and set aside.
4. 4Add the trimmed fresh green beans to the same boiling water and blanch for 3-4 minutes until crisp-tender and bright green. Transfer immediately to the ice bath for 2 minutes, drain well, and pat dry.
5. 5In a small bowl or jar, combine the finely minced shallot, 1 minced garlic clove, Dijon mustard, red wine vinegar, kosher salt, and black pepper. Slowly whisk in the extra-virgin olive oil until emulsified. Taste and adjust seasoning if needed. This is your vinaigrette.
6. 6On a large platter or in individual bowls, arrange a bed of the butter lettuce leaves. Scatter the cooled potatoes, blanched green beans, halved cherry tomatoes, and olives evenly over the lettuce.
7. 7Drain the tuna (reserving a little oil if desired) and break into large flakes. Nestle the tuna and halved boiled eggs among the vegetables.
8. 8Drizzle the vinaigrette generously over the entire salad just before serving. Serve immediately at room temperature for the most authentic experience.