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mixed greens, soft boiled eggs, green beans, tomatoes and tuna on a large serving platter for a deconstructed salad
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Niçoise Salad

The refreshing combination of ingredients and textures with a mix of briny and oily, contrasts with a light citrus dressing. The ingredients are “composed” or separated out on a plate or platter rather than tossed together.
Course Salad
Cuisine French
Keyword anchovy, dijon, green beans, greens, lemon, olive, potato, potato salad, salad dressing, tuna, vinaigrette
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients

For the lemon-basil vinaigrette:

  • ¼ cup extra-virgin olive oil
  • 2 tablespoons chopped basil leaves
  • 2 tablespoons freshly squeezed lemon juice
  • ½ teaspoon dijon mustard
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed

For serving:

  • 4 large eggs
  • 6 ounces haricots verts or green beans
  • ¾ pound small yellow Yukon potatoes
  • 4 ounces mixed greens
  • ¼ cup shaved red onions
  • ½ cup halved cherry tomatoes
  • ¼ cup Kalamata olives
  • 2 (3.5-ounce) can oil-packed tuna
  • 1 (2-ounce) can oil-packed anchovies

Instructions

For the lemon-basil vinaigrette:

  • In a small bowl whisk together the oil, basil, lemon juice, and Dijon, then season to taste with salt and pepper. Set aside until ready to use.

For serving:

  • Bring a medium pot of salted water to a boil over high heat. Carefully add the eggs and cook for 7 minutes. Use a slotted spoon to transfer the eggs to a bowl of ice water, keeping the pot over high heat. Chill the eggs until cold then peel and set aside.
  • Add the green beans and potatoes to the boiling water. Cook the green beans until bright green and tender, about 2 minutes. Remove with tongs to a bowl of ice water until chilled then drain and set aside.
  • Continue to boil the potatoes until tender, about 15 minutes. Drain the potatoes. In a medium bowl toss the potatoes and green beans with half the dressing.
  • Arrange the mixed greens on a platter and arrange the green beans and potatoes in sections on top followed by the red onions, tomatoes, olives, tuna and anchovies. Drizzle the remaining dressing over the top and serve immediately.