LunchDinnerMain Course

Classic Niçoise Salad

Name: Classic Niçoise Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: french
Ingredients: 250 g green bean trimmed; 300 g potato small, waxy; 4 pcs egg; 300 g romaine lettuce torn into bite-sized pieces; 2 pcs tomato ripe, quartered; 0.5 pcs cucumber sliced; 170 g tuna in olive oil drained, flaked; 0.25 cup niçoise olive; 4 pcs anchovy fillet (optional); 0.25 pcs red onion thinly sliced; 2 tbsp fresh parsley chopped (optional); 3 tbsp red wine vinegar; 1 tsp dijon mustard; 1 clove garlic minced; 0.5 cup extra virgin olive oil; 1 pinch salt; 1 pinch black pepper freshly ground

This traditional French salad combines fresh vegetables, hard-boiled eggs, tuna, and olives for a satisfying and flavorful meal. It's dressed simply with a classic vinaigrette, highlighting the quality of each ingredient. Perfect for a light lunch or dinner.

An original recipe by Forkin

Total time: 40 min
Serves: 4
Difficulty: Easy
Per serving: 465 kcal

Allergen information: may contain eggs, fish, mustard, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 ggreen bean, trimmed
300 gpotato, small, waxy
4 pcsegg
300 gromaine lettuce, torn into bite-sized pieces
2 pcstomato, ripe, quartered
0.5 pcscucumber, sliced
170 gtuna in olive oil, drained, flaked
0.25 cupniçoise olive
4 pcsanchovy fillet(optional)
0.25 pcsred onion, thinly sliced

garnish

2 tbspfresh parsley, chopped(optional)

dressing

3 tbspred wine vinegar
1 tspdijon mustard
1 clovegarlic, minced
0.5 cupextra virgin olive oil
1 pinchsalt
1 pinchblack pepper, freshly ground

Equipment

platter · large bowl · saucepan · cutting board · knife · whisk

The method

Step by step

1
Boil the eggs in a small pot for 8-10 minutes until hard-boiled. Immediately transfer them to an ice bath to cool, then peel and quarter them.
About 15 min
Cook’s note: An ice bath stops the cooking process and makes eggs easier to peel.
2
While the eggs cook, steam or boil the potatoes until tender, about 10-15 minutes. Drain and let them cool slightly, then cut into halves or quarters depending on size.
About 15 min
3
Blanch the green beans in boiling salted water for 3-5 minutes until crisp-tender. Drain and plunge them into an ice bath to stop cooking and retain their vibrant color.
About 5 min
4
Prepare the dressing by whisking together the red wine vinegar, dijon mustard, minced garlic, salt, and black pepper in a small bowl.
About 2 min
5
Slowly drizzle in the extra virgin olive oil while continuously whisking until the dressing is emulsified.
About 1 min
6
Arrange the torn romaine lettuce on a large platter or individual plates.
About 1 min
7
Artfully arrange the cooled potatoes, green beans, quartered tomatoes, sliced cucumber, flaked tuna, niçoise olives, quartered eggs, and sliced red onion over the lettuce.
About 5 min
Cook’s note: Focus on creating an appealing presentation with distinct sections of each ingredient.
8
If using, place the anchovy fillets on top of the salad.
About 1 min
9
Drizzle the prepared dressing generously over the entire salad just before serving.
About 1 min
10
Garnish with fresh parsley, if desired, and serve immediately.

Per serving

Nutrition

72%Score

Calories: 465.3kcal
Protein: 13.2g
Carbs: 26.9g
Fat: 35.4g
Fibre: 6.2g
Sugar: 7.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Niçoise salad components separately in airtight containers in the refrigerator.

Reheating

This salad is best enjoyed cold and fresh; do not reheat.