Niçoise Salad
A refreshing French salad combining tender potatoes, crisp green beans, tuna, eggs, and olives, tossed with a zesty lemon-Dijon dressing for a balanced and hearty meal.
Equipment
- 1 pot for boiling potatoes and green beans
- 1 saucepan for boiling eggs
- 1 small bowl for whisking dressing
- 1 large serving platter or bowl for assembling salad
Ingredients
- 1 garlic clove crushed
- 1 tablespoon Dijon mustard
- Juice of 1 lemon
- 6 tablespoons olive oil
- 14 oz 400 g salad potatoes, halved
- 3.5 oz 100 g green beans
- 4 eggs
- 2 little gem lettuces torn into large pieces
- 3.5 oz 100 g black olives
- 3 tomatoes cut into wedges
- 10.5 oz 300 g tuna, drained
Instructions
- Bring a pot of salted water to a boil, add halved potatoes, and cook for 10-12 minutes until tender. Drain and let cool slightly.
- In the same boiling water, cook green beans for 3-4 minutes until crisp-tender. Drain and rinse with cold water to maintain color.
- Place eggs in a saucepan, cover with water, bring to a boil, then simmer for 9-10 minutes. Cool eggs in cold water, peel, and halve.
- In a small bowl, whisk together crushed garlic, Dijon mustard, and lemon juice. Slowly whisk in olive oil until dressing is smooth.
- Arrange torn lettuce, cooked potatoes, green beans, tomato wedges, tuna pieces, black olives, and halved eggs on a large platter or bowl.
- Drizzle the lemon-Dijon dressing over the assembled salad just before serving.
Notes
- Use good-quality tuna in olive oil for best flavor.
- Add anchovies for a traditional Niçoise taste.
- Serve slightly warm or at room temperature.