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86% would make again

Niçoise Salad

Niçoise salad is a classic composed French salad. Hearty enough for a main course, it’s filled with olive oil-packed tuna, runny eggs, tender potatoes and green beans, briny olives, crisp cucumber, and crunchy radishes and drizzled with a tangy Dijon vinaigrette.

Total Time

35 minutes

35 min

Prep Time

10 minutes

10 min

Cook Time

25 minutes

25 min

Total Time

35 minutes

35 min

Prep Time

10 minutes

10 min

Cook Time

25 minutes

25 min

Ingredients

for 2 servings

Salad

  • 3 large eggs
  • kosher salt, to taste
  • 12 oz new potato (300 g)
  • 6 oz green beans (175 g)
  • ½ head boston lettuce, leaves separated
  • english cucumber, thinly sliced
  • ½ cup kalamata olive (65 g), pitted
  • 1 can olive oil-packed tuna, flaked
  • ½ cup radish (125 g), trimmed and halved

Vinaigrette

  • 2 cloves garlic, minced
  • 2 teaspoons dijon mustard
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoons champagne vinegar
  • 3 tablespoons olive oil

Nutrition Info

  • Calories 675
  • Fat 36g
  • Carbs 50g
  • Fiber 9g
  • Sugar 7g
  • Protein 39g

Estimated values based on one serving size.

Preparation

  1. Make the salad: Prepare an ice bath by filling a large bowl with ice and cold water. Set aside.
  2. Fill a small pot with water and bring to a boil over high heat. Reduce the heat to low and carefully submerge the eggs in the water. Cook for 7 minutes, then transfer to the ice bath. Let the eggs cool for 5 minutes, then peel. Slice the eggs in half lengthwise.
  3. Add the potatoes to a medium pot and cover with cold water. Add a large pinch of salt. Bring the water to a boil and cook until the potatoes are fork-tender, about 15 minutes. Drain the potatoes in a colander. Cut the potatoes in half.
  4. Fill a medium pot with water and a large pinch of salt. Once the water begins to boil, add the green beans and cook until bright green and just fork-tender, about 3 minutes. Drain the beans in a colander and rinse with cold water.
  5. Make the vinaigrette: In a small bowl or glass measuring cup, whisk together the garlic, mustard, salt, pepper, and vinegar. Add the olive oil and whisk until smooth.
  6. Lay the Boston lettuce leaves on a serving platter. Arrange the potatoes, cucumber, eggs, olives, tuna, green beans, and radishes on top.
  7. Drizzle the vinaigrette over the salad and serve immediately.
  8. Enjoy!

Ingredients

for 2 servings

Salad

  • 3 large eggs
  • kosher salt, to taste
  • 12 oz new potato (300 g)
  • 6 oz green beans (175 g)
  • ½ head boston lettuce, leaves separated
  • english cucumber, thinly sliced
  • ½ cup kalamata olive (65 g), pitted
  • 1 can olive oil-packed tuna, flaked
  • ½ cup radish (125 g), trimmed and halved

Vinaigrette

  • 2 cloves garlic, minced
  • 2 teaspoons dijon mustard
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoons champagne vinegar
  • 3 tablespoons olive oil

Nutrition Info

  • Calories 675
  • Fat 36g
  • Carbs 50g
  • Fiber 9g
  • Sugar 7g
  • Protein 39g

Estimated values based on one serving size.

Preparation

  1. Make the salad: Prepare an ice bath by filling a large bowl with ice and cold water. Set aside.
  2. Fill a small pot with water and bring to a boil over high heat. Reduce the heat to low and carefully submerge the eggs in the water. Cook for 7 minutes, then transfer to the ice bath. Let the eggs cool for 5 minutes, then peel. Slice the eggs in half lengthwise.
  3. Add the potatoes to a medium pot and cover with cold water. Add a large pinch of salt. Bring the water to a boil and cook until the potatoes are fork-tender, about 15 minutes. Drain the potatoes in a colander. Cut the potatoes in half.
  4. Fill a medium pot with water and a large pinch of salt. Once the water begins to boil, add the green beans and cook until bright green and just fork-tender, about 3 minutes. Drain the beans in a colander and rinse with cold water.
  5. Make the vinaigrette: In a small bowl or glass measuring cup, whisk together the garlic, mustard, salt, pepper, and vinegar. Add the olive oil and whisk until smooth.
  6. Lay the Boston lettuce leaves on a serving platter. Arrange the potatoes, cucumber, eggs, olives, tuna, green beans, and radishes on top.
  7. Drizzle the vinaigrette over the salad and serve immediately.
  8. Enjoy!

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