classic-nicoise-salad-homemade-vinaigrette

Classic Nicoise Salad with Homemade Vinaigrette

TOTAL
70min
PREP
30min
COOK
40min
Medium

A quintessential French composed salad, the Nicoise Salad is a vibrant medley of perfectly cooked ingredients. Featuring flaky tuna, tender potatoes, crisp green beans, hard-boiled eggs, and briny olives, all brought together by a zesty Dijon vinaigrette. It’s a refreshing and satisfying meal perfect for lunch or a light dinner.

550 Calories
30g Protein
30g Carbs
35g Fats

*Nutrition per serving

Salad
Main Dish Salad
Healthy
Lunch

Ingredients

Servings: 4
500g (1 lb) New Potatoes
250g (1/2 lb) Fresh Green Beans
4 Large Eggs
300g (10.5 oz) Canned Tuna
100g (3.5 oz) Kalamata Olives
200g (7 oz) Cherry Tomatoes
1/2 Red Onion
30g (1/4 cup) Fresh Parsley
120ml (1/2 cup) Extra Virgin Olive Oil
60ml (1/4 cup) Red Wine Vinegar
1 tbsp (15ml) Dijon Mustard
1 clove Garlic
To taste Salt
To taste Black Pepper

Steps

1

Prepare the potatoes: Wash the new potatoes thoroughly. If they are small, you can leave them whole. If larger than 5cm (2 inches), cut them into halves or quarters to ensure even cooking. Place the potatoes in a medium saucepan and cover them with cold water by about 2.5cm (1 inch). Add a generous pinch of salt to the water.

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Using waxy potatoes like Yukon Gold or red potatoes prevents them from becoming mushy when cooked.

2

Boil the potatoes: Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Be careful not to overcook them.

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Test for doneness by inserting a fork into the largest potato piece. It should slide in easily.

3

Drain and dress the potatoes: Once tender, carefully drain the potatoes in a colander. While still warm, toss them gently with 30ml (2 tablespoons) of extra virgin olive oil, a pinch of salt, and freshly ground black pepper. Set aside to cool slightly.

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Dressing the potatoes while warm allows them to absorb the olive oil and seasonings better.

4

Cook the green beans: Bring a separate pot of salted water to a boil. Add the trimmed green beans and blanch for 3-5 minutes, until they are crisp-tender and bright green. Do not overcook; they should still have a slight bite.

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For vibrant green beans, you can shock them in an ice bath immediately after blanching to stop the cooking process.

5

Prepare the eggs: While the potatoes are cooking, place the eggs in a saucepan and cover them with cold water by about 2.5cm (1 inch). Bring the water to a rolling boil over high heat. Once boiling, immediately remove the pan from the heat, cover it, and let the eggs sit for 9-10 minutes for hard-boiled.

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Starting with cold water and a precise timing ensures perfectly hard-boiled eggs without a grey ring around the yolk.

6

Cool and peel the eggs: After 9-10 minutes, drain the hot water and immediately fill the pan with cold water and ice. Let the eggs cool completely in the ice bath for at least 10 minutes. Once cooled, gently crack the shells all over and peel them under cool running water.

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Cooling the eggs quickly prevents overcooking and makes them easier to peel.

7

Prepare the vinaigrette: In a small bowl or jar, whisk together 60ml (1/4 cup) red wine vinegar, 1 tablespoon (15ml) Dijon mustard, 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. While whisking continuously, slowly drizzle in 120ml (1/2 cup) of extra virgin olive oil until the dressing is emulsified.

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Using a jar with a lid allows you to shake the ingredients together vigorously for a perfectly emulsified dressing.

8

Assemble the salad base: Arrange the slightly cooled, dressed potatoes and blanched green beans on a large platter or individual plates. Scatter the halved cherry tomatoes, pitted Kalamata olives, and thinly sliced red onion over the potatoes and beans.

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A large, shallow platter is ideal for a composed salad like Nicoise, allowing each ingredient to be visible.

9

Add the tuna and eggs: Flake the drained oil-packed tuna into large pieces and arrange them amongst the other ingredients. Halve or quarter the peeled hard-boiled eggs and place them artfully around the salad.

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Use good quality tuna packed in olive oil for the best flavor and texture.

10

Dress and garnish the salad: Drizzle the prepared Dijon vinaigrette generously over the entire salad. Finish with a sprinkle of chopped fresh parsley.

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Dress the salad just before serving to keep the ingredients fresh and crisp.

11

Serve immediately: The Nicoise Salad is best served fresh at room temperature or slightly chilled.

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