Niçoise Salad
featured in Our Fave Foods From Brooklyn Nine-Nine
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.
91% would make again
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 potatoes (300 g)
- 6 oz green beans (175 g)
- ½ head boston lettuce, leaves separated
- ⅓ english cucumber, thinly sliced
- ½ cup Kalamata olives (65 g), pitted
- 1 can olive oil-packed tuna, flaked
- ½ cup red radishes (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
- Make the salad: Prepare an ice bath by filling a large bowl with ice and cold water. Set aside.
- 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.
- 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.
- 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.
- 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.
- Lay the Boston lettuce leaves on a serving platter. Arrange the potatoes, cucumber, eggs, olives, tuna, green beans, and radishes on top.
- Drizzle the vinaigrette over the salad and serve immediately.
- Enjoy!
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