Classic Niçoise Salad
This Classic Niçoise Salad is loaded with fresh grilled tuna, hard-boiled eggs, and vegetables tossed in a flavorful mustard-based vinaigrette. I love the hearty flavors in this traditional salad, and I can have it on the table in less than an hour.
Ingredients
For the Vinaigrette:
- Juice of 1 lemon
- 3 tablespoons white wine vinegar
- 1 teaspoon sugar
- 1 teaspoon Dijon mustard
- 2 teaspoons grainy mustard
- ½ cup of olive oil
For the Salad:
- 2 pounds red potatoes
- 1 pound haricot verts
- 1 tablespoon of olive oil
- 1 pound fresh tuna, cut into fillets
- 3 heads Boston bibb, torn into 2” pieces
- 4 quartered Roma tomatoes
- 5 hard-boiled eggs, shelled and cut in half
- 15- ounce can quartered artichoke hearts, drained and rinsed
- ½ peeled and julienne red onion
- 1 cup pitted Niçoise olives
- 10-12 anchovies
- coarse salt and fresh cracked pepper to taste
Instructions
- For the vinaigrette, whisk together all the ingredients in a medium size bowl until combined. Chill it until it is ready to be served.
- In a large pot of boiling salted water, add in the potatoes and cook for 5 to 7 minutes or until al dente. Remove the potatoes and shock them in an ice bath immediately to cool them down. Remove from the water and chill until ready to serve.
- Next, add in the green beans to the boiling salted water and cook for 3 to 4 minutes or until al dente. Remove them and shock in an ice bath immediately. Remove from the water and chill until ready to serve.
- Season the tuna on all sides with salt and pepper and set on a plate.
- Heat a grill pan over high heat and add in the olive oil. Add in the tuna and turn the heat down to medium-high and cook it for 3 to 4 minutes per side until the desired internal temperature is achieved. Remove the tuna and chill until ready to serve.
- Place the romaine lettuce in a bowl or large serving platter and evenly add on the cooked red potatoes, green beans, cooked tuna, tomatoes, hard boiled eggs, artichokes, red onions, olives, and anchovies.
Notes
The best tip I can give for making this Niçoise salad is to prep all the ingredients ahead of time and chill them before assembling. It keeps everything crisp, fresh, and easy to plate. When everything is cool and ready to go, putting it together takes just minutes.
Use different greens: I usually go with Boston bibb or butter leaf lettuce, but spring mix or Romaine work just as well. I use whatever looks fresh and crisp at the store.
Tuna temperature: I serve the tuna at any temperature I prefer, whether it’s warm off the grill or chilled from the fridge. Either way tastes great in this salad.
Vinaigrette add-ins: Sometimes I mix fresh herbs like basil, thyme, or tarragon into the vinaigrette. A little chopped shallot also adds a nice kick.
Al dente vegetables: I cook the potatoes and green beans just until tender but still firm.
Dress just before serving: I wait to add the vinaigrette until the very end so nothing gets soggy.
Make-Ahead: You can make this Niçoise salad up to 1 day before. Just be sure it is not yet mixed with the dressing. In addition, it would be best to keep the ingredients separate.
How to Store: Cover and keep it in the refrigerator undressed for up to 3 days. This will not freeze. The salad could last 1 to 2 days longer if you keep the topping ingredients store separately.
Nutrition
Calories: 270kcalCarbohydrates: 13gProtein: 15gFat: 17gSaturated Fat: 3gCholesterol: 110mgSodium: 215mgPotassium: 481mgFiber: 2gSugar: 2gVitamin A: 1860IUVitamin C: 20.9mgCalcium: 41mgIron: 1.8mg