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Niçoise Salad
Prep Time
30 mins
Total Time
30 mins
 
A Niçoise salad is the ultimate composed salad - where all the ingredients are kept in separate components rather than tossed together. I can't help but feel sophisticated and spoiled when I take the time to make this salad for myself.
Course: Entrées, Salads
Cuisine: French
Keyword: Breakfast/Brunch, Seafood, Lunch
Servings: 4
Calories: 447 kcal
Ingredients
  • ¼ red onion thinly sliced
  • 1 pound new red baby potatoes halved
  • ½ pound fresh haricots verts or green beans
  • 10- ounces canned tuna packed in olive oil
  • 1 cup cherry tomatoes halved
  • 4 hardboiled eggs
  • cup black olives
  • Green leaf or butter lettuce leaves
  • Fresh oregano
Lemon Shallot Vinaigrette:
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 tablespoon minced shallots
  • 1 lemon zest and juice
  • 2 teaspoons fresh thyme chopped
  • freshly ground black pepper to taste
  • cup olive oil
  • salt
  • 1 teaspoon chopped fresh chives
Instructions
  1. Place the sliced red onion in a small bowl and cover with cold water. Let it soak for 10 minutes to make it less pungent.
  2. Make the lemon-shallot vinaigrette. Combing the vinegar, Dijon mustard, honey, minced shallots, lemon juice and zest, thyme and black pepper in a small bowl. Drizzle in the olive oil, whisking constantly. Whisk until the vinaigrette comes together and has thickened. Season to taste with salt and stir in the chives.
  3. Bring 2 quarts of water to a boil in a medium saucepan. Season the water with salt and boil the potatoes for about 10 to 12 minutes until they are tender to a knife point. Remove the potatoes from the pot with a slotted spoon and rinse the potatoes with cold water. Toss them with a few tablespoons of the vinaigrette and set aside to cool.
  4. Set up an ice water bath. Drop the haricot verts into the boiling water and blanch them for 5 minutes. Drain the beans and drop them into the ice water bath to stop them from over cooking. Drain the beans and pat them dry. Drizzle with some of the vinaigrette.
  5. Arrange the lettuce leaves on a large platter. Build your composed salad by keeping each ingredient together in groups. Arrange the potatoes, haricot verts, cherry tomatoes and black olives on top of the lettuce leaves. Flake the tuna apart gently with a fork and add it to the center of the platter, spreading it out a little between the vegetables. Slice the hardboiled eggs in half and add them along with the red onions to the platter.
  6. Generously drizzle the remaining vinaigrette over everything on the platter making sure you lightly cover all the ingredients. Season the salad with some sea salt and freshly ground black pepper. Tear off some fresh oregano leaves and sprinkle them on top of the salad. Serve immediately with salad tongs and let everyone help themselves. If desired, you can also divide up the ingredients and build individual servings on separate plates.