Salade Nicoise Recipe

Salade Niçoise is a vibrant and nutritious dish that I love for its balance of flavors and textures. This classic French salad features fresh ingredients that represent a healthy dose of proteins and vitamins.

I think the combination of canned tuna in olive oil and hard-boiled eggs offers a protein-rich base. Fresh French green beans and mixed greens contribute essential vitamins and fiber.

Black olives and anchovy fillets give the salad its signature briny depth. A simple dressing of olive oil, red wine vinegar, and Dijon mustard brings everything together into a delicious and wholesome meal.

Ingredients

Young Potatoes: Abundant in carbohydrates, supplying power and a substantial mouthfeel.

Green Beans (French): “A fresh, crunchy, high-fiber vegetable.

” These beans are rich in vitamins, with an offering of A, B6, C, and K.

My favorite bean by a long shot.

Juicy and sweet, tomatoes are packed with vitamin C and antioxidants.

Savory black olives add depth and healthy monounsaturated fats.

Boiled Eggs: First-rate source of protein; they contribute a creaminess and richness that balances the flavors of the soup.

Tuna in olive oil, canned.

A healthful boost of protein and omega-3 fatty acids.

Fillets of anchovies: Intensely savory; adding umami and depth of flavor.

Red wine vinegar: Gives a sharp and revitalizing note to offset opulence.

Dijon mustard: Pungent and zesty, adds spice and sophistication to the vinaigrette.

Ingredient Quantities

• 14 oz small new potatoes (around 400g), scrubbed
• 8 oz French green beans (haricots verts), trimmed
• 2 cups mixed salad greens (lettuce, arugula, etc.)
• 4 tomatoes, quartered
• 3 oz black olives (such as Niçoise or Kalamata), pitted
• 4 hard-boiled eggs, peeled and quartered
• 7 oz canned tuna in olive oil, drained
• 2 tablespoons capers, rinsed
• 1 small red onion, thinly sliced
• 8 anchovy fillets in oil, drained
• 4 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, finely minced
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves, for garnish

Instructions

1. Put the cleaned new potatoes in a pot of water to which you have added salt. Bring the water to a boil, then cook the potatoes until they are tender. This should take between 10 and 15 minutes. Drain the potatoes and allow them to cool. Once they are no longer warm to the touch, slice them in half.

2. In another pot of vigorously boiling salted water, cook the French green beans for 3-4 minutes until they are crisp-tender. Immediately transfer the beans to a bowl of ice water to cool and stop the cooking. Drain and set aside.

3. In a small bowl, combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to create the dressing. Whisk the ingredients together until they are thoroughly blended and emulsified.

4. In a big serving bowl or on a platter, place the salad greens as a foundation.

5. Sliced potatoes, blanched green beans, quartered tomatoes, black olives, hard-boiled eggs, canned tuna, capers, and sliced red onion are artfully arranged over the greens.

6. Evenly drizzle the dressing over the salad ingredients, which have been arranged beautifully.

7. Place the anchovy fillets on the salad as a topping.

8. Add more salt and freshly ground black pepper to your liking to the salad for a finishing seasoning.

9. Add fresh basil leaves as a garnish.

10. Serve at once, letting patrons blend and revel in the assortment of tastes and textures.

Equipment Needed

1. Large pot
2. Medium pot
3. Colander
4. Large bowl (for ice water)
5. Small bowl
6. Whisk
7. Large serving bowl or platter
8. Knife
9. Cutting board
10. Tongs or salad forks

FAQ

• Can I use different types of olives?Substituting the Niçoise or Kalamata olives for a different type will yield a different flavor for the salad. Use any type you prefer, and you’ll have a salad that’s yours alone.
• Is fresh tuna a suitable substitute for canned tuna?
  Yes, fresh tuna can be used. Simply sear it briefly before flaking it apart for the salad.
• What if I don’t like anchovies?If you prefer, you can leave out the anchovies, but they contribute a traditional umami flavor to the salad.
• How should the potatoes be cooked?The new potatoes should be boiled until they are tender enough to be pierced with a fork, which takes about 15-20 minutes. After they have cooled, the next step is to slice them.
• Can I prepare any components in advance?Certainly, the preparation of the different components can be done ahead of time to make the assembly of the final product less hectic on the day you want to serve it. You can save yourself time and trouble by not trying to do everything all at once. For this egg-and-potato dish, part of the work can be done a day ahead.
• What are the best salad greens to use?Fresh greens make a great salad with this dish. You might use a combination of crispy lettuces with peppery arugula, but any mix of fresh greens that you enjoy will work well.
• How do I make the dressing?Combine olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a bowl. Using a whisk, beat the mixture until it is emulsified.

Substitutions and Variations

New small potatoes: Substitute fingerling or Yukon Gold potatoes.
Green beans (haricots verts): Use regular green beans or sugar snap peas instead.
If you do not have black olives (such as Niçoise or Kalamata), you can use one of the following substitutes in equal amounts: Greek olives or green olives.
Tuna enlatado en aceite de oliva: sustituir por atún fresco cocido o salmón enlatado.
Whole fresh basil leaves: Use whole fresh parsley or whole fresh chives as a substitute.