French Salade Nicoise Recipe

I recently experimented with a delectable Niçoise-inspired salad that combined fresh tuna, vibrant vegetables, and perfectly boiled eggs, creating a harmonious blend of flavors in each bite. The homemade dressing, with its Dijon mustard and red wine vinegar base, elevated the dish, making it both fresh and satisfying—a perfect addition to any weeknight dinner or weekend lunch.

I take pleasure in preparing a classic Salade Niçoise, the kind of essential French dish that’s as visually breathtaking as it is packed with nutrition. With fresh tuna steaks, radiant cherry tomatoes, crisp haricots verts, and tender new potatoes, it’s a perfectly balanced act of flavors and textures.

For me, using Niçoise olives and capers amps up its briny deliciousness, making it a supremely balanced entree.

French Salade Nicoise Recipe Ingredients

• Tuna: Rich in protein and omega-3 fatty acids; heart-healthy.
• New Potatoes: Provide carbohydrates and fiber; creamy texture.
• Eggs: Excellent protein source; add richness to the salad.
• Haricots Verts: High in vitamins; crisp and fresh taste.
• Cherry Tomatoes: Juicy and sweet; a source of antioxidants.
• Black Olives: Add briny flavor; healthy fats and vitamin E.
• Red Onion: Provides zesty sharpness; high in flavor compounds.
• Olive Oil: Heart-healthy fats; smooths the dressing’s texture.

French Salade Nicoise Recipe Ingredient Quantities

• 12 ounces fresh tuna steak (or canned tuna in olive oil)
• 8 ounces small new potatoes
• 4 large eggs
• 4 ounces haricots verts (or thin green beans)
• 1 cup cherry tomatoes, halved
• 1 small red bell pepper, thinly sliced
• 1/2 cup black olives (preferably Niçoise), pitted
• 1/4 small red onion, thinly sliced
• 4 cups mixed salad greens
• 2 tablespoons capers
• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley

How to Make this French Salade Nicoise Recipe

1. Prepare the Tuna:
When working with fresh tuna steak, first season it with salt and pepper. Then, place it in a hot skillet, where you’ve already put a little olive oil, and let the fish sear for about 2-3 minutes on each side (or, again, until cooked to your liking). If working with canned tuna, simply drain it and set it aside.

2. Cook the Potatoes:
Salted water was used to boil the new potatoes until they became tender. They took about a 10-15 minute swim in the bubbling liquid. The potatoes were drained, allowed to cool a bit, and were then cut into halves or quarters.

3. Boil the Eggs:
As the potatoes are cooking, take the eggs and set them in a small saucepan. Cover the eggs with water and bring the water to a rolling boil. When the water reaches a boil, turn the heat down so that the water is only simmering, and let the eggs cook for 9 minutes. When the 9 minutes is up, cool the eggs by running cold water over them. When the eggs are cool, peel them and cut them into quarters.

4. Blanch the Haricots Verts:
In a pot of water salted and boiling, cook the haricots verts for 2-3 minutes until they are tender and crisp. They will be bright green and tender-crisp when you remove them from the pot. Drain and immediately plunge them into a bowl of ice water to keep them from cooking further.

5. Make the Dressing:
In a tiny bowl, beat together the oil of olive, the vinegar of red wine, the mustard of Dijon, the minced garlic, the juice of lemon, the salt, and the pepper to taste.

6. Prepare Vegetables:
Halve the cherry tomatoes, thinly slice the red bell pepper, and slice the red onion.

7. Assemble the Salad:
On a big plate, lay out the mixed salad greens. Evenly distribute the following items on top of the greens:

• cooked and cooled baby potatoes, cut into rounds

• cooked green beans, cut into lengths

• halved cherry tomatoes

• sliced red bell pepper

• sliced red onion

• pitted and sliced black olives

8. Add Tuna and Eggs:
Thick slices of seared tuna or flaked, canned tuna can be arranged over the salad, along with the quartered eggs.

9. Garnish:
Capers should be sprinkled on top, along with freshly chopped parsley.

10. Dress the Salad:
Just before serving, lightly coat the salad with the dressing so that it does not pool at the bottom. Adjust the salad’s salt and pepper levels to your liking. Serve right away; this is best when the greens are still crisp.

French Salade Nicoise Recipe Equipment Needed

1. Skillet
2. Pot (for boiling potatoes)
3. Small saucepan (for boiling eggs)
4. Mixing bowls (various sizes, including one for ice water)
5. Cutting board
6. Knife
7. Strainer or colander
8. Whisk
9. Measuring cups and spoons
10. Tongs
11. Serving platter or large plate

FAQ

• What is the best type of tuna to use?For a more genuine flavor, you can use fresh tuna steak, but it’s also true that high-quality canned tuna in olive oil works very well.
• How long should I boil the eggs?To get perfectly hard-boiled eggs, let them simmer for around 9-12 minutes, then move them to an ice bath to cool before peeling.
• Can I prepare any ingredients in advance?Absolutely! You can prep the potatoes, eggs, and haricots verts ahead of time by boiling (or parboiling) them. Then simply stash the prepped ingredients in the refrigerator and pull them out when it’s time to construct the dish.
• What kind of olives should I use?The traditional olives used in this salad are Niçoise, but if you prefer, you can use other types of black olives.
• Do I have to use haricots verts?Although tender haricots verts are preferred, you can use regular green beans as a substitute.
• How should I dress the salad?Combine olive oil, red wine vinegar, Dijon mustard, minced garlic, lemon juice, and salt and pepper to taste. Drizzle over the salad just before serving.
• Can I add any additional ingredients?Of course! You can always add artichoke hearts or anchovies to take the traditional taste up a notch.

French Salade Nicoise Recipe Substitutions and Variations

Tuna steak, fresh: Substitute grilled chicken breast or canned salmon in olive oil.
Small, new potatoes: Use small, waxy fingerling or Yukon Gold potatoes.
Green beans: Use standard green beans or sugar snap peas as substitutes.
Use Kalamata olives or Gaeta olives in place of Niçoise olives.
Red wine vinegar can be exchanged for white wine vinegar or sherry vinegar.

Pro Tips

1. Perfectly Cooked Tuna If you’re using fresh tuna, aim for a medium-rare sear to keep it tender and flavorful. Ensure your skillet is thoroughly heated before adding the tuna to achieve a nice crust on the outside while keeping the inside juicy.

2. Egg Texture Tip For perfectly cooked eggs with firm whites and creamy yolks, immerse them in the ice bath immediately after boiling. This not only stops the cooking process but also makes peeling easier.

3. Dressing Emulsion To achieve a well-emulsified dressing, whisk the Dijon mustard and garlic with the vinegar first. Then, slowly drizzle in the olive oil while whisking continuously. This method helps the dressing stay together better and coat the salad evenly.

4. Flavor Infusion in Potatoes While the potatoes are still warm after boiling, lightly season them with a pinch of salt and a dash of vinegar. This allows them to absorb more flavor before integrating them into the salad.

5. Chill Ingredients Before assembling the salad, ensure all cooked ingredients, like potatoes, eggs, and green beans, are cooled to room temperature. This prevents the greens from wilting and keeps the salad crisp and refreshing when served.