Classic Salade Niçoise
This refreshing French salad features a vibrant medley of fresh vegetables, tender potatoes, hard-boiled eggs, and flaky tuna, all brought together with a bright vinaigrette. It's a satisfying and wholesome main course perfect for a light lunch or dinner.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 474 kcal
Allergen information: may contain eggs, fish, mustard, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gnew potato, halved or quartered
- 200 ggreen bean, trimmed
- 4 pcsegg
- 170 gcanned tuna, drained and flaked
- 1 pcsromaine lettuce, chopped
- 250 gcherry tomato, halved
- 0.5 pcscucumber, sliced
- 0.5 pcsred onion, thinly sliced
- 0.5 cupblack olive, pitted
dressing
- 0.33 cupextra virgin olive oil
- 2 tbspred wine vinegar
- 1 tspdijon mustard
- 1 clovegarlic, minced
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
garnish
- 2 tbspfresh parsley, chopped(optional)
Equipment
large pot · whisk · serving platter · small pot
The method
Step by step
- 1
Place the new potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat.
- 2
Reduce heat to medium and simmer until the potatoes are tender when pierced with a fork, about 10-15 minutes.
About 15 min
- 3
While the potatoes cook, bring a separate small pot of water to a boil.
- 4
Carefully add the eggs to the boiling water and cook for 8-10 minutes for hard-boiled eggs.
About 10 min
Cook’s note: For easier peeling, transfer eggs to an ice bath immediately after cooking.
- 5
Drain the potatoes and set aside to cool slightly.
- 6
In the same boiling water used for the eggs, blanch the green beans for 2-3 minutes until bright green and crisp-tender.
About 3 min
Cook’s note: Immediately transfer blanched green beans to an ice bath to stop cooking and preserve their color.
- 7
Peel and quarter the cooled hard-boiled eggs.
- 8
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dijon mustard, garlic, salt, and black pepper for the dressing.
- 9
Arrange the chopped romaine lettuce on a large serving platter or individual plates.
- 10
Artfully arrange the cooled potatoes, blanched green beans, quartered eggs, flaked canned tuna, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and black olives over the lettuce.
Cook’s note: Arrange ingredients in sections for a visually appealing presentation.
- 11
Drizzle the prepared dressing generously over the salad.
- 12
Garnish with fresh parsley, if desired, and serve immediately.
Per serving
Nutrition
- Calories
- 473.7kcal
- Protein
- 24.6g
- Carbs
- 34.2g
- Fat
- 28g
- Fibre
- 6.7g
- Sugar
- 6.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Salade Niçoise in an airtight container in the refrigerator.
This salad is best enjoyed cold.
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