Ingredients

1 pound small red potatoes, halved
4 large eggs
1/2 pound green beans, trimmed
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/4 cup chopped fresh chives
1/2 cup Kalamata olives
1/4 cup capers
2 (5-ounce) cans of tuna, drained
4 cups mixed salad greens

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Salade Niçoise

Created by: Howcan Team

Ingredients

1 pound small red potatoes, halved
4 large eggs
1/2 pound green beans, trimmed
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/4 cup chopped fresh chives
1/2 cup Kalamata olives
1/4 cup capers
2 (5-ounce) cans of tuna, drained
4 cups mixed salad greens

Instructions

Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for 10-15 minutes, or until tender. Drain and set aside to cool.
In a separate pot, place the eggs and cover with cold water. Bring to a boil, then remove from heat and let the eggs sit in the hot water for 10 minutes. Transfer the eggs to a bowl of ice water to cool. Once cooled, peel and quarter the eggs.
In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, salt, and pepper to make the vinaigrette.
In a large bowl, combine the cooked potatoes, green beans, parsley, basil, and chives. Drizzle with half of the vinaigrette and toss to coat.
Arrange the mixed salad greens on a serving platter. Top with the potato and green bean mixture.
Arrange the eggs, tuna, Kalamata olives, and capers on top of the salad.
Drizzle the remaining vinaigrette over the salad and serve immediately.

Salad Main Course

Salade Niçoise is a traditional French salad originating from the city of Nice. This vibrant dish is a celebration of the fresh flavors of the Mediterranean, featuring ingredients like ripe tomatoes, crisp green beans, hard-boiled eggs, olives, and tuna. The salad is often dressed with a tangy vinaigrette and garnished with anchovies and capers for an extra burst of flavor. Renowned chefs like Julia Child and Jacques Pépin have popularized this dish, and it has become a staple in French cuisine. While there are many variations, the key to a perfect Salade Niçoise lies in using high-quality, fresh ingredients. For an authentic experience, visit the French Riviera where you can savor the best version of this iconic salad.

30 min

350 calories

Instructions

Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for 10-15 minutes, or until tender. Drain and set aside to cool.
In a separate pot, place the eggs and cover with cold water. Bring to a boil, then remove from heat and let the eggs sit in the hot water for 10 minutes. Transfer the eggs to a bowl of ice water to cool. Once cooled, peel and quarter the eggs.
In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, salt, and pepper to make the vinaigrette.
In a large bowl, combine the cooked potatoes, green beans, parsley, basil, and chives. Drizzle with half of the vinaigrette and toss to coat.
Arrange the mixed salad greens on a serving platter. Top with the potato and green bean mixture.
Arrange the eggs, tuna, Kalamata olives, and capers on top of the salad.
Drizzle the remaining vinaigrette over the salad and serve immediately.

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