Niçoise salad
Classic Nicoise salad recipe - tuna fish, potatoes, green beans, hard-boiled eggs, tomatoes, olives and capers - with a Latin twist by adding avocado slices, lime marinated onions and a spicy serrano cilantro vinaigrette.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ red onion (sliced thinly)
- Juice from 1 lime
- 1 head of lettuce (washed and cut into medium sized pieces)
- 3 5 oz cans of tuna fish
- 1 lb. green beans (trimmed)
- 1 ½ lbs. of fingerling potatoes (peeled)
- 12 oz cherry or grape tomatoes (cut in halves)
- 8 hard-boiled eggs (peeled and cut in quarters)
- 2 avocados (peeled and sliced)
- ½ cup olives (technically they should Niçoise olives)
- 2 tbs capers
- 4-5 radishes (thinly julienned)
- Juice from 2 lemons
- 2 garlic cloves (crushed)
- 2 tsp mustard
- 1 tbs finely chopped parsley
- 1 tbs finely chopped cilantro
- 1 serrano pepper (finely diced)
- 3 tbs olive oil
- Salt and pepper
Instructions
- 1
Marinate the red onions slices in the lime juice with ½ tsp of salt for at least 30 minutes.
- 2
Cook the fingerling potatoes in boiling water and boil until tender but still firm, about 8 minutes. Drain and let them cool down.
- 3
Cook the green beans in boiling water until they are bright green and slightly tender, about 4-5 minutes. Drain them and let them cool down in ice cold water to keep from overcooking and turning brown.
- 4
To make the vinaigrette for the Nicoise salad, combine the lemon juice, crushed garlic cloves, mustard, chopped parsley, chopped cilantro, diced Serrano pepper, olive oil, salt and pepper in a bowl or container with a tight lid. With the lid on shake the bowl until all the ingredients are blended together.
- 5
Toss the lettuce with ¼ of the vinaigrette and place on a large platter. Toss the fingerling potatoes with another ¼ of the vinaigrette. Arrange the cherry tomato halves, the hard-boiled eggs, tuna fish, potatoes and green beans on the platter.
- 6
Arrange the avocado slices around the edges of the salad platter, add the olives and capers. Sprinkle the marinated onion, julienned radish bits, and the rest of the salad dressing over the salad.
- 7
Serve immediately.