This classic Salad Nicoise recipe is a refreshing and satisfying dish that combines crisp vegetables, tender potatoes, briny olives, creamy eggs, and succulent tuna. Drizzled with a tangy vinaigrette, this salad is perfect for a light lunch or dinner. It's easy to make and packed with flavors that will transport you to the sunny shores of the French Riviera. Enjoy this healthy and delicious salad on a warm summer day or any time you crave a taste of the Mediterranean.
Ingredients
- Potatoes
- Green beans
- Cherry tomatoes
- Eggs
- Olives
- Tuna
- Lettuce
- Red onion
- Anchovy fillets
- Capers
- Olive oil
- White wine vinegar
- Dijon mustard
- Garlic
- Salt
- Black pepper
Directions
- Wash and quarter the potatoes. Boil them in salted water until tender. Drain and set aside.
- Trim the ends of the green beans and blanch in boiling salted water for 3-4 minutes until crisp-tender. Plunge into ice water to retain the color. Drain and set aside.
- Boil the eggs to your desired level of doneness. For medium-boiled eggs, cook them for 7 minutes. Once cooked, immerse in cold water, peel, and cut into halves.
- Arrange the lettuce leaves on a large serving platter. Top with the cooked potatoes, green beans, cherry tomatoes, olives, sliced red onion, and anchovy fillets.
- In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, minced garlic, salt, and black pepper to make the vinaigrette.
- Drizzle the vinaigrette over the salad. Gently toss all the ingredients to coat them evenly with the dressing.
- Add the cooked eggs and tuna on top of the salad. Sprinkle with capers for an extra tangy flavor.
- Serve the Salad Nicoise immediately and enjoy!
