{"id":8027,"date":"2025-08-21T16:32:51","date_gmt":"2025-08-21T16:32:51","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=8027"},"modified":"2025-08-21T16:32:56","modified_gmt":"2025-08-21T16:32:56","slug":"salad-nicoise","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/salad-nicoise\/","title":{"rendered":"Salad Ni\u00e7oise"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Salad Ni\u00e7oise<\/span><\/h2>\n
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It\u2019s a glorious summer day when your lunch involves a Salad Ni\u00e7oise<\/em> and a glass of ros\u00e9. Although, truthfully, it would be glorious with just the salad alone. And the only thing that could possibly make it better is if I were actually eating it in France. Maybe next summer.<\/span>
<\/div>Salad Ni\u00e7oise<\/em> is sneaky. It\u2019s the kind of meal that feels so classy and refined, but when you make it at home, it becomes an easy summer dinner to have any night of the week. <\/span><\/div>\n
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Servings: <\/span>2<\/span><\/div>\n\n
Author: <\/span>Kelly Foster – The Kitchn<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>For the vinaigrette:<\/span><\/h4>
  • \u00bc<\/span> cup<\/span> white wine vinegar<\/span><\/li>
  • 1<\/span> clove<\/span> garlic<\/span> minced<\/span><\/li>
  • 1<\/span> teaspoon<\/span> Dijon mustard<\/span><\/li>
  • \u00bd<\/span> cup<\/span> olive oil<\/span><\/li>
  • Salt and freshly ground pepper<\/span><\/li><\/ul><\/div>

    <\/span>For the salad:<\/span><\/h4>
    • 2<\/span> large<\/span> eggs<\/span><\/li>
    • \u00bd<\/span> pound<\/span> fingerling potatoes<\/span><\/li>
    • 4<\/span> ounces<\/span> haricot verts or green beans<\/span><\/li>
    • 1<\/span> (5oz) can<\/span> tuna packed in oil, drained <\/span> (see Recipe Note)<\/span><\/li>
    • 2<\/span> medium<\/span> plum tomatoes<\/span> quartered<\/span><\/li>
    • 3<\/span> cups<\/span> salad greens<\/span><\/li>
    • \u2153<\/span> cup<\/span> Ni\u00e7oise olives<\/span><\/li>
    • Anchovy fillets<\/span> optional<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Make the vinaigrette:<\/strong> In a small bowl, whisk together the vinegar, minced garlic, mustard, salt, and pepper. In a slow, steady stream, pour in the oil, and whisk continuously until the dressing is emulsified.<\/span><\/div><\/li>
      • Cook the eggs:<\/strong> Place the eggs in a small saucepan and cover them by an inch with water. Cook over high heat to bring the water to a boil, then turn off the heat, cover the pan, and let the eggs sit for 10 minutes. Drain the water, and place the eggs in ice water to cool. Once cooled, peel and quarter the eggs. (Read more: How To Boil Eggs Perfectly Every Time)<\/span><\/div><\/li>
      • Cook the potatoes:<\/strong> Place the potatoes in a small saucepan and cover with cold water. Add a generous amount of salt and bring to a boil. Cook until potatoes are tender and can easily be pierced with a knife, about 10 minutes. Remove the potatoes with a slotted spoon and set aside to cool. (Read more: How To Boil Potatoes)<\/span><\/div><\/li>
      • Cook the green beans:<\/strong> Return the water to a boil and add the green beans. Cook until bright green and crisp-tender, 3 to 4 minutes. Remove beans with a slotted spoon (or drain through a colander) and set aside.<\/span><\/div><\/li>
      • Dress the greens:<\/strong> Add the salad greens to a large bowl. Drizzle a small amount of vinaigrette around the outside of the bowl, then mix until the greens are fully coated. Divide the greens between two plates.<\/span><\/div><\/li>
      • Slice and dress the potatoes:<\/strong> Once the potatoes are cool enough to handle (but still warm), slice crosswise into 1\/2-inch slices. In a small bowl, toss the potatoes with a tablespoon or two of vinaigrette. Transfer the dressed potatoes to the individual plates, arranged in small piles.<\/span><\/div><\/li>
      • Dress each of the remaining ingredients:<\/strong> Continue dressing the remaining ingredients with 1 to 2 tablespoons of vinaigrette each. If your olives were packed in a flavored oil or brine, you can skip tossing them with the vinaigrette.<\/span><\/div><\/li>
      • Assemble the salad:<\/strong> As you finish tossing each ingredient, transfer them to the plates and arrange them in sections, with the tuna in the middle. Serve with any remaining dressing on the side.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n

        <\/span>Notes<\/span><\/h3>
        \nChoosing the tuna:<\/strong> Look for a really good, high-quality tuna packed in oil. If you prefer water-packed tuna, that’s fine, but do pay the few extra cents for a good-quality brand.<\/span>
        <\/div>\nMake-ahead Nicoise salad:<\/strong> Once you’ve boiled the eggs, potatoes, and green beans, each salad component can be refrigerated separately for up to 3 days. Store the vinaigrette in a jam jar and shake it vigorously to recombine when ready to use. Slice the eggs and potatoes, toss all the ingredients with the vinaigrette, and plate the salad just before serving.<\/span>
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