Nicoise Salad

Nicoise Salad

Nothing compares to the easygoing feel of a delicious Nicoise salad when it comes to traditional French cuisine. This colourful, tasty, and light Mediterranean main dish salad is ideal for summer dining. On crisp lettuce, boiled eggs, green beans, olives, tomatoes, and a zesty potato salad are coated with a zesty lemon dressing. You’ll be transported to the South of France if you eat it al fresco while sipping a bottle of wine!


  1. Eight eggs
  2. One and a half pounds of small red potatoes
  3. One pound of recently harvested green beans
  4. One tiny shallot, minced (2 teaspoons)
  5. One-half teaspoon kosher salt and two tablespoons white wine vinegar, divided
  6. two tsp of capers
  7. One-third cup of raw parsley
  8. Seven tsp olive oil, separated
  9. ½ cup Kalamata or Nicoise olives
  10. One big tomato or one pint of cherry tomatoes
  11. Two tuna cans, sealed in water or oil
  12. One head of butter lettuce, or Bibb lettuce
  13. three tsp lemon juice
  14. One spoonful of mustard dijon
  15. one little clove of chopped garlic


  1. Prepare the hard-boiled eggs by: To create the Steamed Hard Boiled Eggs or Hard Boiled Eggs, follow the directions; alternatively, finish this step ahead of time and chill.
  2. Boil the potatoes: Pour one tablespoon of kosher salt into a large saucepan of cold water. After adding the entire potato, boil. Boil for 8 to 12 minutes, or until the food is fork-tender.
  3. Cook the beans in boiling water. Trim the beans of their ends. In a separate medium saucepan, add ½ tablespoon of salt to the water and bring it to a boil. The beans should be soft but still bright green after roughly five minutes of boiling. Make sure you have a big dish of cold water ready, or use the one you used for the hard boiled eggs. When the beans are soft, use tongs to take them from the boiling water and place them in the ice bath. After removing and patting dry with a towel, combine the beans with a few pinches of salt and fresh ground pepper.
  4. When the potatoes are cooking, mince the shallot. Finish the potatoes. Drain the potatoes when they’re done. Once they have cooled down sufficiently to handle, cut them into little pieces. Put them in a bowl and stir in the white wine vinegar, ½ kosher salt, chopped shallot, and ¼ cup heated water. Allow it stand for 5 minutes, stirring gently every now and again. Next, include the chopped parsley, capers, 1 tablespoon of olive oil, and a couple of pinches of black pepper. If needed, taste and add more salt.
  5. Prepare the dressing: Combine the lemon juice, Dijon mustard, minced garlic, and ¼ teaspoon of kosher salt in a medium-sized bowl. One spoonful at a time, gradually whisk in six tablespoons olive oil until smooth and emulsified.
  6. Prepare the ingredients for the salad: Chop the tomatoes into half-moon-sized pieces or wedges, then lightly season with kosher salt.
    Prepare the tuna by: After draining, use a fork to flake the tuna. Sprinkle with a little salt and sprinkle with olive oil if not coated in it.Serve: Arrange the Bibb lettuce leaves on big platters or in large shallow bowls for serving. Add the potatoes, tuna, olives, tomatoes, green beans, and hard-boiled eggs on top. Drizzle with the dressing and serve.

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