Niçoise Salad
Niçoise salad is a classic French salad piled with leafy greens, vegetables, flaked tuna, boiled eggs, and a tangy lemon vinaigrette — it's the perfect summer salad! Watch the video below to see how I make it (and catch a glimpse of some authentic Salade Niçoise I enjoyed in France).
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 4 cup mixed salad greens
- 6 oz green beans (haricot verts)
- 4 large eggs
- 2 cup baby red or white potatoes
- 1 (5-ounce) can tuna (drained)
- 1 cup pitted olives
- 1 cup grape tomatoes (halved)
- 1/2 English Cucumber (thinly sliced)
- 1/2 small red onion (thinly sliced)
- 1/3 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp honey
- 1 garlic clove (minced)
- kosher salt and freshly ground black pepper (to taste)
Instructions
- 1
To make the vinaigrette. Add all of the ingredients to a small bowl and whisk together. Set aside.
- 2
Boil the eggs. Bring a small pot of water to a boil. Then, turn off the heat (so there's no bubbles) and gently add the eggs. Turn the heat back up to boil and cook the eggs for 6½ to 7 minutes for a slightly jammy yolk. If you prefer hard-boiled eggs, cook for another 3 to 4 minutes.
- 3
Chill the eggs. Use a slotted spoon or skimmer to remove the eggs to an ice water bath for a few minutes. Then crack, peel, and halve each one.
- 4
Cook the potatoes. While the eggs are boiling, bring a separate medium pot of salted water to a boil. Add the potatoes, reduce the heat to a simmer, and cook until tender, about 15 minutes. Use a slotted spoon to remove the potatoes (leaving the hot water in the pot), transfer them to a cutting board, and let them cool. Then slice in half.
- 5
Blanch the beans. Add the green beans to the pot and simmer for 1 to 2 minutes, until they turn bright green. Then chill in an ice water bath and drain the beans in a colander.
- 6
Assemble the Nicoise salad. Spread the salad greens out onto a large platter. Arrange the potatoes, green beans, tuna, tomatoes, olives, red onion, and soft-boiled eggs on top. Season with kosher salt and freshly ground black pepper. Drizzle the lemon vinaigrette over the salad. I use about half the vinaigrette and save the remainder in the fridge for future use.