Nicoise Salad
Nicoise Salad is a vibrant and colorful dish that beautifully marries the fresh flavors of the Mediterranean with a variety of textures, making it an enticing option for any meal.
Equipment
- Saucepan
- Salad Bowl
- Whisk
Ingredients
Salad Ingredients
- 4 cups Mixed Salad Greens A blend of greens such as arugula, frisée, or mesclun.
- 1 cup Green Beans Fresh, trimmed, and blanched.
- 1 cup Cherry Tomatoes Halved for sweetness and juiciness.
- 4 large Hard-Boiled Eggs Cooked to perfection for creaminess and protein.
- 1/2 cup Niçoise Olives Briny and rich flavor.
- 1 can Canned Tuna Approximately 5 ounces, packed in olive oil.
- 1/4 Red Onion Thinly sliced for sharpness.
- 2 tablespoons Capers Tiny, tangy buds for flavor.
- 1/4 cup Extra Virgin Olive Oil Good quality for dressing.
- 2 tablespoons Red Wine Vinegar Adds acidity and brightness.
- 1 teaspoon Dijon Mustard Adds subtle heat and depth.
- Salt and Pepper To taste.
Instructions
- 1. Begin by preparing the hard-boiled eggs. Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium heat, then cover the pot and remove it from the heat. Let the eggs sit for about 10-12 minutes. Once done, transfer them to an ice bath to cool before peeling.
- 2. While the eggs are cooking, prepare the green beans. Trim the ends off the beans and blanch them in boiling salted water for about 3-4 minutes until they are bright green and tender-crisp. Immediately transfer them to an ice bath to halt the cooking process. Drain and set aside.
- 3. Next, wash and dry the mixed salad greens. Place them in a large salad bowl or individual serving plates as the base of your salad.
- 4. Slice the cherry tomatoes in half and scatter them over the greens.
- 5. Drain the canned tuna, flake it with a fork, and distribute it evenly over the salad.
- 6. Thinly slice the red onion and sprinkle it over the salad, followed by the blanched green beans and halved hard-boiled eggs.
- 7. Add the Niçoise olives and capers, ensuring they are evenly spread throughout the salad.
- 8. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, salt, and pepper to create a simple dressing. Adjust the seasoning to taste.
- 9. Drizzle the dressing over the salad just before serving. Toss gently to combine.
- 10. Serve immediately, garnished with additional olives or a sprinkle of fresh herbs if desired.
Notes
Freshness is key. Visit local markets for seasonal vegetables, and choose olives that are brined for an authentic taste.