Niçoise Salad

 


Niçoise Salad

Ingredients

For the salad:

▢6 hard-boiled eggs peeled and sliced into quarters

▢1 pound (450 grams) baby potatoes yellow or red, sliced in half

▢8 ounces (225 grams) fresh green beans trimmed, sliced in half and blanched, 225g

▢1 heart romaine lettuce chopped

▢8 ounces (225 grams) cherry tomatoes or any other tomatoes, halved if cherry, or quartered if bigger

▢1 small red onion sliced

▢2 5-ounce (280 grams) cans tuna preferably oil-packed chunks, drained

▢½ cup (100 grams) Nicoise olives or kalamata olives – pitted

For the French Vinaigrette (Nicoise Dressing)

▢2 tablespoons finely minced shallot

▢2 cloves garlic finely minced

▢2 tablespoons (30 grams) capers minced

▢1 tablespoon (20 grams) Dijon mustard

▢1 tablespoon (15 ml) white wine vinegar

▢½ cup (120 ml) extra virgin olive oil

▢½ teaspoon salt

▢¼ teaspoon ground black pepper

Optional ingredients

▢2 anchovy fillets finely minced

▢1 tablespoon chopped parsley optional

▢1 tablespoon chopped basil optional

Instructions

Start by steaming the eggs (or use your preferred method for hard-boiled eggs) and blanching the green beans. Soak the sliced red onion in cold water if desired to make it less harsh.

To cook the potatoes: Add potatoes to a saucepan or a pot and cover by 2 inches with cold water. Add salt, bring to a boil, and cook until soft but not falling apart.

Make the dressing: In a jar combine the dressing ingredients, and shake until creamy and emulsified. Set aside.

In a large bowl, toss the potatoes with ¼ of the dressing.

To arrange the salad on a serving platter or serving bowl, start by adding the lettuce, followed by the seasoned potatoes, green beans, cherry tomatoes, onions, tuna chunks, olives, and finally the eggs.

Drizzle the salad dressing all over the salad and serve.

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