Ingredients of Nicoise Salad
2 cups mixed salad greens (e.g., romaine, butter lettuce, or arugula)
1 cup cherry tomatoes, halved
1/2 cup blanched green beans, cut into 2-inch pieces
1/2 cup baby potatoes, boiled and halved
1/4 cup black olives, pitted
2 hard-boiled eggs, quartered
1 small red onion, thinly sliced
1 can (4-6 ounces) of tuna, drained
4 anchovy fillets (optional)
2 tablespoons capers
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
Salt and pepper to taste
Instructions for making Nicoise Salad:
Prepare the Salad Base:
Begin by arranging the mixed salad greens on a large serving platter or in individual bowls. This will be the base of your Niçoise Salad.
Cook the Vegetables:
Bring a pot of salted water to a boil. Add the baby potatoes and cook until tender, about 10-12 minutes. Remove and set aside to cool.
Using the same pot, blanch the green beans for 2-3 minutes until they are bright green and tender-crisp. Immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
Assemble the Salad:
Arrange the cooled potatoes, blanched green beans, cherry tomatoes, black olives, hard-boiled eggs, and red onion slices on top of the salad greens. Place the drained tuna and anchovy fillets (if using) in the center.
Sprinkle the capers over the salad for added flavor.
Prepare the Dressing:
In a small bowl, whisk together the olive oil, Dijon mustard, and red wine vinegar. Season with salt and pepper to taste.
Drizzle the dressing evenly over the salad.
Serve:
Serve the Niçoise Salad immediately as a light lunch or dinner. It pairs beautifully with crusty bread and a chilled glass of white wine.
Tips:
For a more authentic experience, use oil-packed tuna and Mediterranean olives like Nicoise or Kalamata.
Feel free to add a few slices of radish or artichoke hearts for additional texture and flavor.
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