Nicoise Salad
Overview
Niçoise salad is one of those salads that could potentially appear daunting but it’s really just prepping + boiling some ingredients!
It’s perfect for lunch, brunch, or dinner and great for the upcoming warmer months!
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
Niçoise salad
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Mixed greens or baby spinach, rinsed
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2 cans Tuna
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1, 8-ounce package of French green beans
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4 hard- boiled eggs
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1-pint cherry tomatoes, quartered
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6-8 fingerling potatoes
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1⁄4 cup of pitted kalamata olives; 1⁄2 chopped and 1⁄2 whole
Dressing
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2 tbsp fresh basil
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1 tbsp fresh tarragon
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1 tbsp fresh thyme
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1 tbsp fresh parsley
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Juice of 1.5 lemons, divided
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1 large or 2 small shallots chopped
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1 tbsp Dijon mustard
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1/2 cup EVOO
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Heavy pinch of kosher salt + extra to taste
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Few grinds of fresh cracked pepper
Method
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Make the dressing. In a small bowl, place the fresh basil, tarragon, thyme, parsley, juice of 1 lemon, chopped shallots, 1 tbsp of Dijon mustard, and 1⁄2 cup of olive oil. Whisk until the dressing emulsifies. Season to taste with kosher salt and pepper.
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Place the potatoes in a small pot and add enough water to cover the potatoes. Bring the pot to a boil, and then cook the potatoes until fork tender, about 10 minutes. Prepare a large bowl of ice water.
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When there are 2 minutes left on the potato timer, add the French green beans. Drain the potatoes and beans and place them in the bowl of cold ice water. This will stop the cooking process. Drain the vegetables, and season with a pinch of salt and pepper.
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Make the hard-boiled eggs. To do this, place the eggs in a pot of simmering water and then reduce the heat, add the eggs, and place a lid on the pot. Set the timer for 12 minutes. Prepare another bowl of ice water. Drop the eggs in there after their done simmering then peel and slice.
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Prepare the tuna. Combine 2 tbsp of the dressing with 2 cans of tuna fish in a small bowl. Add a pinch of kosher salt + cracked fresh pepper, as well as 1⁄2 of the chopped kalamata olives.
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Assemble your salad:
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In a large bowl, add the mixed greens or baby spinach and lightly squeeze the remaining lemon juice on top of the greens and season with salt and pepper as well.
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Organize your salad by grouping your ingredients in sections
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Pour the dressing all over every ingredient
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Scoop the tuna in the center of the bowl, and toss before serving, if desired.
Nicoise Salad
Instructions
- Niçoise saladMixed greens or baby spinach, rinsed2 cans Tuna1, 8-ounce package of French green beans4 hard- boiled eggs1-pint cherry tomatoes, quartered6-8 fingerling potatoes1⁄4 cup of pitted kalamata olives; 1⁄2 chopped and 1⁄2 wholeDressing2 tbsp fresh basil1 tbsp fresh tarragon1 tbsp fresh thyme1 tbsp fresh parsleyJuice of 1.5 lemons, divided1 large or 2 small shallots chopped1 tbsp Dijon mustard1/2 cup EVOOHeavy pinch of kosher salt + extra to tasteFew grinds of fresh cracked pepper
- Make the dressing. In a small bowl, place the fresh basil, tarragon, thyme, parsley, juice of 1 lemon, chopped shallots, 1 tbsp of Dijon mustard, and 1⁄2 cup of olive oil. Whisk until the dressing emulsifies. Season to taste with kosher salt and pepper.Place the potatoes in a small pot and add enough water to cover the potatoes. Bring the pot to a boil, and then cook the potatoes until fork tender, about 10 minutes. Prepare a large bowl of ice water.When there are 2 minutes left on the potato timer, add the French green beans. Drain the potatoes and beans and place them in the bowl of cold ice water. This will stop the cooking process. Drain the vegetables, and season with a pinch of salt and pepper.Make the hard-boiled eggs. To do this, place the eggs in a pot of simmering water and then reduce the heat, add the eggs, and place a lid on the pot. Set the timer for 12 minutes. Prepare another bowl of ice water. Drop the eggs in there after their done simmering then peel and slice.Prepare the tuna. Combine 2 tbsp of the dressing with 2 cans of tuna fish in a small bowl. Add a pinch of kosher salt + cracked fresh pepper, as well as 1⁄2 of the chopped kalamata olives.Assemble your salad:In a large bowl, add the mixed greens or baby spinach and lightly squeeze the remaining lemon juice on top of the greens and season with salt and pepper as well.Organize your salad by grouping your ingredients in sectionsPour the dressing all over every ingredientScoop the tuna in the center of the bowl, and toss before serving, if desired.