Salade Niçoise is not only flavorful and nutritious but also a celebration of Mediterranean ingredients and French culinary tradition. It’s a perfect dish for a light lunch or as a refreshing starter for a meal.
Ingredients
Ingredients:
- Fresh salad greens (such as lettuce or mixed greens)
- Tomatoes, sliced or halved
- Boiled or steamed potatoes, cooled and sliced
- Green beans, blanched until tender-crisp
- Hard-boiled eggs, halved or quartered
- Niçoise olives (small black olives from Nice)
- Tuna (fresh or canned), traditionally packed in olive oil
- Anchovies (optional)
- Capers (optional)
- Olive oil
- Red wine vinegar
- Dijon mustard
- Salt and pepper
Dressing:
- A simple vinaigrette made with olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
Assembly:
- Arrange the salad greens on a platter or individual plates.
- Arrange the tomatoes, potatoes, green beans, and hard-boiled eggs in sections over the greens.
- Scatter Niçoise olives, tuna (flaked if canned), and anchovies (if using) over the salad.
- Drizzle the vinaigrette over the salad just before serving.
- Garnish with capers (if using) and serve immediately.
Instructions
- To prepare Salade Niçoise, start by making the vinaigrette dressing in a small bowl. Whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper, adjusting the seasoning to taste.
- Next, cook the green beans in boiling water for 3-5 minutes until tender-crisp, then drain and rinse them with cold water to stop cooking. Cook the potatoes in boiling salted water until tender, let them cool, and then slice into rounds or wedges. Boil the eggs for 8-10 minutes until hard-boiled, peel, and halve or quarter them.
- To assemble the salad, arrange fresh salad greens on a platter or individual plates. Place sliced or halved tomatoes, cooked potatoes, green beans, hard-boiled eggs, and Niçoise olives over the salad greens, arranging them in sections or in a decorative pattern. Flake tuna over the salad, and if using anchovies, place them on top.
- Just before serving, drizzle the prepared vinaigrette over the salad, ensuring an even coating. For an optional garnish, sprinkle capers over the salad to add tanginess. Serve the Salade Niçoise immediately to enjoy its refreshing flavors and vibrant presentation.
Macros
- Calories: 300-350 kcal
- Protein: 15-20 grams
- Carbohydrates: 15-20 grams
- Fat: 20-25 grams
Tips for Perfect Salade Niçoise
- Use Fresh Ingredients: Opt for fresh, high-quality ingredients, especially tomatoes, green beans, and eggs. Freshness enhances the flavors of the salad.
- Cooking Green Beans: Blanch the green beans in boiling water for 3-5 minutes until they are tender-crisp. Immediately transfer them to a bowl of ice water to preserve their vibrant green color and stop the cooking process.
- Hard-Boiling Eggs: To achieve perfectly hard-boiled eggs, place them in boiling water and cook for about 8-10 minutes. Once done, transfer them to ice water to cool quickly before peeling and slicing.
- Assembly and Presentation: Arrange the salad greens neatly on a platter or individual plates as the base. Layer the tomatoes, potatoes, green beans, hard-boiled eggs, and Niçoise olives in sections or in a visually appealing pattern.
Salade Niçoise: A Taste of Provence in Every Bite
Salade Niçoise is not only flavorful and nutritious but also a celebration of Mediterranean ingredients and French culinary tradition. It’s a perfect dish for a light lunch or as a refreshing starter for a meal.
Ingredients
- Fresh salad greens such as lettuce or mixed greens
- Tomatoes sliced or halved
- Boiled or steamed potatoes cooled and sliced
- Green beans blanched until tender-crisp
- Hard-boiled eggs halved or quartered
- Niçoise olives small black olives from Nice
- Tuna fresh or canned, traditionally packed in olive oil
- Anchovies optional
- Capers optional
- Olive oil
- Red wine vinegar
- Dijon mustard
- Salt and pepper
Dressing:
- A simple vinaigrette made with olive oil red wine vinegar, Dijon mustard, salt, and pepper.
Instructions
- To prepare Salade Niçoise, start by making the vinaigrette dressing in a small bowl. Whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper, adjusting the seasoning to taste.
- Next, cook the green beans in boiling water for 3-5 minutes until tender-crisp, then drain and rinse them with cold water to stop cooking. Cook the potatoes in boiling salted water until tender, let them cool, and then slice into rounds or wedges. Boil the eggs for 8-10 minutes until hard-boiled, peel, and halve or quarter them.
- To assemble the salad, arrange fresh salad greens on a platter or individual plates. Place sliced or halved tomatoes, cooked potatoes, green beans, hard-boiled eggs, and Niçoise olives over the salad greens, arranging them in sections or in a decorative pattern. Flake tuna over the salad, and if using anchovies, place them on top.
- Just before serving, drizzle the prepared vinaigrette over the salad, ensuring an even coating. For an optional garnish, sprinkle capers over the salad to add tanginess. Serve the Salade Niçoise immediately to enjoy its refreshing flavors and vibrant presentation.
Notes
To achieve perfectly hard-boiled eggs, place them in boiling water and cook for about 8-10 minutes. Once done, transfer them to ice water to cool quickly before peeling and slicing.