Ann Stanton
@an_st81
Classic Salad Niçoise
A refreshing and vibrant Salad Niçoise featuring tender new potatoes, crisp green beans, and flavorful tuna, topped with hard-cooked eggs, tomatoes, and olives, all drizzled with a zesty lemon vinaigrette. Perfect for a light lunch or dinner, this salad is a delightful taste of the Mediterranean.
Details
- Cuisine:french
- Meal Type:lunch
- Diet:pescatarian
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:party
- Ingredients:12
- Views:3
Recipe Information
- Prep time35 min.
- Cook time15 min.
- Total time50 min.
- Servings4
Ingredients
- 1/2 pound, quartered
- 1/3 pound, rinsed, trimmed and blanched
- 1 (5 ounce) can
- 1/2, thinly sliced
- 1/4 cup, pitted
- 1/4 cup, chopped
- 1/2 pound
- 1 cup
- 3, quartered
- 3, thinly sliced
- 4
- 1 tablespoon
Cooking Instructions
Follow our step-by-step guide on how to make Classic Salad Niçoise.
Step 1
Start by gathering all the fresh ingredients for your delightful Salad Niçoise.
Step 2
In a spacious pot, bring salted water to a vigorous boil.
Step 3
Toss in the quartered new potatoes and let them simmer until they are tender yet firm, which should take about 15 minutes.
Step 4
Once cooked, drain the potatoes and set them aside to cool.
Step 5
In a large mixing bowl, combine the cooled potatoes with blanched green beans, canned tuna, thinly sliced onion, chopped parsley, and pitted olives.
Step 6
Stir everything together thoroughly and let the mixture chill in the refrigerator for 2 to 4 hours, allowing the flavors to harmonize beautifully.
Step 7
Meanwhile, in a separate salad bowl, gently toss the mixed salad greens with a zesty lemon vinaigrette until they are perfectly coated.
Step 8
When ready to serve, layer the chilled potato mixture atop the dressed greens.
Step 9
For an elegant finish, garnish with quartered hard-cooked eggs, sliced Roma tomatoes, anchovy filets, and a sprinkle of capers.
Step 10
Dive into this refreshing Salad Niçoise and savor the vibrant flavors of the Mediterranean!.