Nicoise Salad
A classic French salad featuring tuna, fresh vegetables, and a zesty dressing, perfect for warm weather or a light meal.
Ingredients
For the salad
- 8 pieces baby/chat potatoes Note 1
- 120 g green beans, trimmed
- 2 pieces tomatoes, each cut into 8 – 10 wedges
- ½ head baby cos lettuce (romaine), cut or torn into large bite-size pieces
- 3 pieces hard-boiled eggs, peeled and quartered
- ¾ cup unpitted black olives Note 2
- 250 - 300 g canned chunk tuna in oil, drained and broken into large chunks Note 3
For the dressing
- 1 ½ tbsp lemon juice
- 4 tbsp extra virgin olive oil
- 1 small clove garlic, minced/grated
- ¼ tsp salt
- 1 tsp Dijon mustard
- 1 pinch black pepper
Instructions
Dressing
- Combine the lemon juice, olive oil, minced garlic, salt, Dijon mustard, and black pepper in a jar. Shake well to mix the ingredients.
Cook Potatoes
- Boil the baby potatoes in salted water until tender. Drain them and let them cool completely. Once cooled, slice the potatoes in half.
Blanch Beans
- In a separate pot, boil the green beans until they are tender but still bright green. Drain the beans and quickly rinse them under cold running water to stop the cooking process. Then, pat them dry with a kitchen towel.
Assemble the Salad
- In a large bowl, combine the potatoes, green beans, tomato wedges, lettuce pieces, quartered eggs, olives, and tuna. Drizzle the dressing over the salad and toss gently to combine.
Notes
Choose high-quality tuna for the best flavor. You can use a mix of olives based on your preference. If you like, add capers or artichoke hearts for extra taste. Feel free to adjust the amount of vegetables according to your liking! The salad will stay fresh for up to 2 days if stored in an airtight container in the refrigerator.