Nicoise Salad (French Tuna and Vegetable Salad) Recipe

Introduction

Nicoise Salad is a classic French dish that combines fresh, vibrant ingredients with a tangy lemon dressing. This version features tender potatoes, crisp green beans, ripe tomatoes, and flavorful tuna for a satisfying and colorful meal.

Ingredients

• 8 baby/chat potatoes
• 120g (4 oz) green beans, trimmed
• 2 tomatoes, each cut into 8–10 wedges
• 1/2 baby cos lettuce (romaine), cut or torn into large bite-size pieces
• 3 hard-boiled eggs, peeled and quartered
• ¾ cup (100g) unpitted black olives
• 250–300g (8–10 oz) canned chunk tuna in oil, drained and broken into large chunks

Lemon Nicoise Dressing:

• 1 1/2 tbsp lemon juice
• 4 tbsp extra virgin olive oil
• 1 small garlic clove, minced or grated
• 1/4 tsp salt
• 1 tsp Dijon mustard
• Pinch of black pepper

Instructions

1. Step 1: Prepare the dressing by shaking lemon juice, olive oil, garlic, salt, Dijon mustard, and black pepper together in a jar until well combined.
2. Step 2: Boil the baby potatoes until tender, then drain and allow them to cool completely. Once cooled, slice them in half.
3. Step 3: Blanch the green beans by boiling them until they are tender or cooked to your preference. Drain and immediately rinse under cold running water to cool quickly. Drain again and pat dry.
4. Step 4: On a large, wide plate, arrange the cos lettuce leaves as a base.
5. Step 5: Scatter and layer the potatoes, green beans, and tomato wedges around the plate. Finish by adding the quartered eggs, black olives, and the chunks of tuna on top.
6. Step 6: Drizzle the lemon Nicoise dressing evenly over the salad and serve immediately.

Tips & Variations

• Try adding anchovies for a more traditional Nicoise flavor.
• Use fresh tuna steaks grilled and sliced instead of canned tuna for a gourmet touch.
• Replace black olives with green olives for a different taste profile.
• Boil eggs ahead of time and store them peeled in the fridge to save preparation time.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. It’s best to keep the dressing separate and add it just before serving to maintain freshness and avoid sogginess. Reheat potatoes gently if preferred warm, but the salad is delicious served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lettuce for this salad?

Yes, while traditional Nicoise salad uses cos (romaine) lettuce, you can substitute with other crisp lettuces like butter lettuce or even mixed salad greens according to your preference.

Is canned tuna the best option for Nicoise salad?

Canned chunk tuna in oil is convenient and flavorful for this salad, but fresh or grilled tuna can elevate the dish if you prefer a fresher taste and texture. Just be sure to use good quality tuna.

Nicoise Salad (French Tuna and Vegetable Salad) Recipe

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4.9 from 73 reviews

Nicoise Salad is a classic French dish featuring tender baby potatoes, crisp green beans, ripe tomatoes, fresh romaine lettuce, hard-boiled eggs, black olives, and chunks of tuna, all brought together with a zesty lemon Dijon dressing. This vibrant salad combines fresh, wholesome ingredients to create a satisfying and flavorful meal that’s perfect for lunch or a light dinner.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: French
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Salad Ingredients

• 8 baby/chat potatoes
• 120g (4 oz) green beans, trimmed
• 2 tomatoes, each cut into 8–10 wedges
• 1/2 baby cos lettuce (romaine), cut or torn into large bite-size pieces
• 3 hard-boiled eggs, peeled and quartered
• ¾ cup (100g) unpitted black olives
• 250–300g (8–10 oz) canned chunk tuna in oil, drained and broken into large chunks

Lemon Nicoise Dressing

• 1 1/2 tbsp lemon juice
• 4 tbsp extra virgin olive oil
• 1 small garlic clove, minced or grated
• 1/4 tsp salt
• 1 tsp Dijon mustard
• Pinch of black pepper

Instructions

1. Prepare the dressing: Combine lemon juice, extra virgin olive oil, minced garlic, salt, Dijon mustard, and black pepper in a jar or small bowl. Shake or whisk thoroughly until the dressing emulsifies and is well blended.
2. Cook the potatoes: Place the baby potatoes in a pot of boiling water and cook until they are tender when pierced with a fork, about 15–20 minutes. Drain and allow them to cool fully. Once cooled, slice each potato in half.
3. Blanch the green beans: Boil the trimmed green beans in water until they are tender but still crisp, about 3–4 minutes. Drain and immediately refresh them under cold running water to stop the cooking process. Drain again and pat dry with a towel.
4. Assemble the salad: On a large, wide serving plate, spread the torn romaine lettuce leaves as the base. Artistically scatter and layer the halved potatoes, blanched green beans, tomato wedges, black olives, and tuna chunks around the plate. Arrange the quartered hard-boiled eggs on top for an attractive finish.
5. Dress and serve: Drizzle the prepared lemon Nicoise dressing evenly over the assembled salad just before serving to keep ingredients fresh and vibrant.

Notes

• Use baby or new potatoes for their tender texture and subtle flavor.
• Unpitted black olives add a robust, salty note typical of traditional Nicoise salads.
• Opt for high-quality canned chunk tuna packed in oil for richer taste and better texture.
• Blanching green beans and cooling them in ice water keeps their color vibrant and texture crisp.
• The salad is best served immediately after dressing to preserve freshness and texture.

Keywords: Nicoise Salad, French Salad, Tuna Salad, Healthy Salad, Potato Salad, Green Beans, Lemon Dressing