Classic Salad Nicoise Recipe with Mustard and Lemon Vinaigrette: this salad nicoise recipe is packed with romaine, potatoes, green beans, olives, hardboiled eggs, and other veggies in a lemon vinaigrette.
At least once a week we indulge in an all-out vegetable fest and this Classic Salad Nicoise Recipe hit the nail on the head!
I make so many rich, delicious foods and desserts that a few times a week we just crave nutrients from vegetables so I try to get all vegetarian, or in this case pescatarian, and create something amazing.
I have always been a sucker for a salad Nicoise recipe, in fact I did one some years back but roasted every single ingredient on the grill including the romaine lettuce.
This time around I wanted to use up the new kitchen goodies so I parked it inside for this one.
Many people have asked me what my favorite thing is in the entire kitchen.
My answer usually leaves the questioner with a blank stare on their face when I say, “My Franke Pot Filler Faucet.”
What about the Wolf Stove or your prep table??
Nope, it’s all about that pot filler.
It just makes things so convenient and puts less pressure on my back to be carrying all these heavy pots of water across my kitchen.
It’s seriously the greatest invention of all time!
How to Make a Salad Nicoise Recipe
If you’ve never made a salad Nicoise recipe, get that knife sharpened up because there is some vegetable prep in store. I also want to say that you don’t have to follow this recipe verbatim.
You can absolutely take out or add in vegetables that you like for this salad nicoise recipe, or even use something you may find on sale, like chickpeas.
However, this salad Nicoise recipe would definitely fall under more of a “classic” ingredient format. Start by parboiling some fresh picked green beans, fingerling potatoes and eggs.
P.S. be sure to cook the eggs though :-).
Once the vegetables are al dente and the eggs are cooked through immediately strain them and chill them in some ice water.
Once the cool, cut the potatoes in half short ways and cut the hardboiled eggs in half long ways. Be sure to keep them cook before serving this salad Nicoise recipe.
Vegetables for a Salad Nicoise Recipe
For the salad Nicoise recipe I used a combination of Romaine lettuce and spring mix.
It’s a simple combinations of greens but it’s always my go to for the family because it’s so easy to prep, and it’s going to be delicious in this salad Nicoise recipe.
I’m in love with our Franke Farmhouse Sink because it’s nice and deep compared to our old sink which seemed so shallow that things would just splash all over our granite.
Not the case in this beauty.
There are so many yummy vegetables in this Classic salad Nicoise recipe and you can see just how beautiful all of the colors are.
If you want to save some time prepping just buy the pitted olives, I promise you’ll thank me for it!
I decided to go with fresh Ahi Tuna in this salad Nicoise recipe instead of the canned because there is obviously a huge difference in quality and flavor.
Simply sear it until it’s cooked through in a little salt and pepper and olive oil over medium high heat, and then chill it.
Fresh Tuna for a Salad Nicoise
I decided to go with fresh Ahi Tuna for this salad Nicoise recipe instead of the canned because there is obviously a huge difference in quality and flavor.
I also wanted to preserve the freshness of this salad Nicoise recipe by using everything it as well.
Simply sear the tuna until it’s cooked through, or until your desired internal temperature is achieved in a little salt and pepper and olive oil over medium high heat, and then chill it.
From there break it or chip it up and you are good to go!
Salad Nicoise Vinaigrette Dressing
What would a delicious salad Nicoise recipe be without dressing?
Keeping in line with the French and this classic salad Nicoise recipe I went ahead and whipped up a mustard vinaigrette using only fresh lemon juice, white wine vinegar, grainy mustard, Dijon mustard, olive oil and sugar.
It’s super simple and incredibly delicious, and is going to compliment every ingredient in this salad Nicoise recipe.
A good rule of thumb is 3 parts oil to 1 part vinegar. However, I like a little more vinegar flavor so I use more of a 2:1 ratio.
Serving a Salad Nicoise
To show this salad Nicoise recipe off put it on a large platter and fan out all of those tasty fresh vegetables around the outside with the lettuce greens underneath.
I garnished the salad nicoise with some fresh kale microgreens for no reason at all other than I am obsessed with garnishing things with microgreens.
The vibrant colors are certainly something to show off so this Classic Nicoise Salad Recipe may be something you want to show off to some friends at your next get together.
If you’re anything like me and crave vegetables a few times a week, then this salad Nicoise recipe is sure to satisfy!
My Favorite Salad Recipes:
If you love this salad Nicoise recipe then check out my other delicious salad recipes!
- Caprese Salad
- Kale Salad with Fried Goat Cheese
- Spinach and Strawberry Salad
- Salmon and Lentil Salad
Classic Nicoise Salad Recipe
For the Salad:
- 1 head of cut Romaine Lettuce rinsed and drained
- 4 cups of packed spring mix lettuce rinsed and drained
- 1/2 pound of parboiled and cooled picked green beans
- 1 pound of parboiled and cooled tri colored fingerling potatoes cut in half short ways
- 5 cooked and cooled hardboiled eggs shelled and cut in half long ways
- 1 cup of assorted cherry tomatoes cut in half
- ½ julienne red onion
- ½ sliced cucumber
- 1 can of drained and quartered artichoke hearts
- ½ cup each Spanish Kalamata and nicoise olives
- 3 thinly sliced radishes
- 1 pound of fully cooked cooled and roughly chopped ahi tuna
- Kosher salt and fresh cracked pepper to taste
- kale microgreens for garnish
For the Dressing:
- Juice of 1 lemon
- 3 tablespoons of white wine vinegar
- 1 tablespoon of grainy mustard
- 1 tablespoon of Dijon mustard
- ½ cup of olive oil
- 1 teaspoon of sugar
- Kosher salt and fresh cracked pepper to taste
For the Salad: Mix together the lettuces and place on a large platter. Evenly fan out the remaining ingredients next to one another on top of the lettuces. Garnish with the microgreens and season with salt and pepper.
Dressing: Combine all of the ingredients in a medium size bowl and whisk until emulsified. Serve alongside of the salad.