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Niçoise Salad

Gastro-PubStove-TopFish

Time: 35 minutes

Yield: 4 servings

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About

Niçoise Salad, or Salade Niçoise, is perhaps one of the most beloved summertime salads in the world. Seriously! Top chefs around the world find this French salad to be one of sumptuous and scrumptious quality. Simply put, it is a masterpiece of mixed flavors! How does Niçoise Salad accomplish this? By combining hard-boiled eggs, salty and savory tuna, hearty and fluffy potatoes, and juicy tomatoes all atop a bed of crisp lettuce, and then drizzled with a truly boisterous mix of sweet honey, sour mustard, and fragrant garlic. In other words, this salad feels like some of the best French cooking you've ever had in a single, refreshing dish. Time to grab a fork and dive in to find out what the hype is all about!

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Ingredients

  • For the cooked components:
  • 4 large eggs
  • water, to taste
  • 8 ounces baby potatoes, halved
  • 6 ounces green beans, trimmed
  • olive oil, to taste
  • salt, to taste
  • pepper, to taste
  • For the dressing:
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1/4 teaspoon garlic powder
  • 1/3 cup olive oil
  • salt, to taste
  • pepper, to taste
  • For the assembly:
  • 4 cups romaine lettuce, washed and dried
  • 1 cup grape tomatoes, halved, can substitute cucumbers, sliced
  • 1/2 cup jarred mixed olives
  • 1 (6-ounce) can oil-packed tuna, lightly drained and broken up gently with a fork
  • radishes, to taste, sliced
  • red onion, to taste, sliced
  • 2 tablespoons capers
  • fresh parsley, to taste, chopped

Directions

Step 1 -Fill a small bowl and a large bowl with ice water.

Step 2 -Place the eggs in a medium saucepan and just cover them with them water.

Step 3 -Bring the water to a boil and once boiling, cover the saucepan with a lid.

Step 4 -Transfer the saucepan from the heat and let sit covered until the eggs are hard-boiled, about 10-12 minutes.

Step 5 -Place the eggs in the small bowl of ice water.

Step 6 -Bring a large pot of salted water to a boil.

Step 7 -Add the halved potatoes and boil them until not quite tender, about 10 minutes.

Step 8 -Add the green beans and cook until the potatoes are fork-tender and the beans are tender-crisp, about 3-5 minutes.

Step 9 -Drain the potatoes and the green beans and place them in the large bowl of ice water.

Step 10 -Drain the potatoes and green beans from the ice water, and toss them with the olive oil, the salt, and the pepper.

Step 11 -Place the red wine vinegar, the Dijon mustard, the honey, and the garlic powder in a small bowl.

Step 12 -Whisk the dressing mixture continuously, while slowly drizzling in 1/3 cup of the olive oil, allowing it to emulsify.

Step 13 -Add the salt and the pepper to the dressing.

Step 14 -Arrange the lettuce, the potatoes, and the green beans on a serving platter.

Step 15 -Peel the eggs under cold water.

Step 16 -Cut the eggs in half and add them to the serving platter.

Step 17 -Add the tomatoes, the olives, the tuna, the radishes, and the red onion to the serving platter.

Step 18 -Drizzle the dressing on top of the salad and garnish with the fresh capers and the fresh parsley.

Step 19 -Serve.

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