Authentic Nicoise Salad Recipe

I absolutely love this Niçoise Salad recipe because it transports me straight to the sun-drenched shores of the French Riviera with its vibrant, fresh ingredients and bold flavors. Plus, it’s super satisfying yet light, making it the perfect go-to meal when I want something healthy and delicious without too much fuss.

A vibrant and nourishing Niçoise Salad is an authentic dish for me. It can be anything but nourishing because when you get into the details of the recipe, you’re looking at potatoes, beans, and a whole lot of good protein.

I put tuna in mine because it’s traditional, but I could substitute chicken or even a couple of cooked hard-boiled eggs. Old-school anchovies are nice, but I frequently rely on olives for the briny kick that makes this salad sing.

The use of real, good, live fish makes a huge difference in the final flavor. Use tuna packed in oil.

It should taste like the Mediterranean. Also, the dressing is important: Use a red wine vinegar that actually tastes like red wine, and be sure to use shallots, the Visigoths of onions.

On shallots, you can hardly ever go wrong.

Ingredients

• New Potatoes: Rich in carbohydrates, supplying energy and fiber.
• Green Beans: High in fiber and vitamins A, C, and K for immunity.
• Eggs: Excellent protein source, contain healthy fats and vitamins.
• Tuna in Olive Oil: Provides protein and Omega-3 fatty acids.
• Cherry Tomatoes: Sweet, antioxidant-rich, and packed with vitamins.
• Niçoise Olives: Add a briny flavor, rich in healthy fats.
• Mixed Salad Greens: Low-calorie, high-fiber source of nutrients.
• Olive Oil: Heart-healthy monounsaturated fat, enhances taste.

Ingredient Quantities

• 12 ounces small new potatoes, scrubbed clean
• 8 ounces green beans, trimmed
• 4 large eggs
• 12 ounces tuna packed in olive oil, drained
• 1 cup cherry tomatoes, halved
• ½ cup Niçoise olives or black olives
• 4 anchovy fillets
• 4 cups mixed salad greens
• 2 tablespoons capers
• 2 tablespoons red wine vinegar
• ½ cup extra virgin olive oil
• Salt to taste
• Freshly ground black pepper to taste
• 1 tablespoon Dijon mustard
• 1 small shallot, finely chopped
• 2 tablespoons fresh parsley, chopped

Instructions

1. Put the potatoes in a saucepan, and cover with water. Place over high heat and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the potatoes are tender, about 12 to 15 minutes. Drain the potatoes and let them cool for a minute or two. Then, cut them in half or in quarters.

2. As the potatoes cook, prepare a bowl of ice water. In a separate pot, bring water to a boil, and then add the green beans. Blanch the beans for 3 to 4 minutes; they should be bright green and tender-crisp. Drain the beans and then transfer them to the ice water to stop the cooking. Drain again, and set the beans aside.

3. Use the same pot as for the potatoes, and add the eggs. Coverage with water should be followed by bringing it to a boil. Then, remove from heat and let the eggs sit for 9 minutes before draining and cooling under cold water. Finally, peel and cut the eggs into quarters.

4. In a tiny bowl, mix the vinegar, mustard, and shallot. Add salt and pepper to taste. While whisking, slowly add the olive oil until the dressing is emulsified. Adjust seasoning if necessary.

This covering gives all sorts of salads a terrific taste. It is also good drizzled over steamed vegetables and baked or roasted potatoes or other root vegetables.

5. Place the assorted salad greens on a large platter or individual plates.

6. Cooked potatoes, green beans, cherry tomatoes, quartered eggs, and drained tuna should be artfully arranged around and on top the greens.

7. Disperse the Niçoise olives, capers, and anchovy fillets over the salad.

8. Sprinkle some of the vinaigrette onto the salad so that all the parts are coated nicely.

9. Top with parsley that has been freshly chopped.

10. This authentic Niçoise Salad is replete with vibrant colors and delicious flavors. It is satisfying enough to serve as a main dish for lunch or dinner; however, when composed as it is here, in a layered presentation, it is also lovely as a first course. Even if you have to keep it under wraps for a while, the olfactory portion of your senses ought to provide ample enticement.

Equipment Needed

1. Saucepan
2. Pot
3. Large bowl
4. Small bowl
5. Whisk
6. Cutting board
7. Sharp knife
8. Colander
9. Slotted spoon
10. Measuring spoons
11. Measuring cup
12. Large platter or individual plates

FAQ

• What type of tuna should I use for Niçoise Salad?For the best flavor and texture, use tuna of the highest quality packed in olive oil.
• Can I substitute Niçoise olives with another type?You can use any black olives you have on hand, but real Niçoise olives give a flavor you can’t get from any other olive.
• How do I cook the eggs for Niçoise Salad?Approximately 8 to 9 minutes of boiling time is required to achieve a firm but slightly creamy yolk in hard-boiled eggs. Cooling the eggs under a stream of cold water, followed by peeling, is the recommended technique for this preparation.
• Can I make the salad ahead of time?Absolutely, the parts can be prepped and put together just before serving. To keep them all fresh, store each component separately.
• Is there a vegetarian version of this salad?Omit the tuna and anchovies for a vegetarian version of the dish, and consider adding chickpeas for protein.
• What is the best way to prepare the potatoes?The potatoes should be boiled until they are soft yet still a bit hard, then they should be cut into pieces for the salad.

Substitutions and Variations

Canned tuna in olive oil – Substitute with cooked chicken breast or canned salmon.
Niçoise olives or black olives
Substitution: Kalamata or green olives.
Substitute: For anchovy fillets, use chopped sun-dried tomatoes or omit for a vegetarian option.
Red wine vinegar – Replacement: Use white wine vinegar or lemon juice.
Fresh parsley – Substitute: Fresh basil or chives.

Pro Tips

1. Potato Texture Perfection For the best texture, start cooking the potatoes in cold water rather than dropping them into boiling water. This ensures even cooking throughout.

2. Green Bean Crispness When blanching the green beans, aim for a 3-minute blanching time and immediately transfer them to the ice bath. This will lock in their bright color and keep them crisp, adding a nice contrast to the salad.

3. Egg Peel Ease To make peeling easier, add a splash of vinegar and a pinch of salt to the water when boiling the eggs. This helps to prevent the shells from sticking to the egg whites.

4. Ultimate Tuna Flavor Choose high-quality tuna packed in olive oil, as this adds rich flavor and a moist texture. Consider breaking it into large chunks rather than flaking, for a more substantial presence in your salad.

5. Vinaigrette Enhancement Let the shallots marinate in the vinegar for a few minutes before adding the mustard and oil. This will mellow their sharpness and enhance the overall flavor of the dressing.