Salade Niçoise (Niçoise Salad) Recipe
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Looking for the best and most authentic recipe for a delicious Salade Niçoise? This classic French dish is the perfect choice for anyone craving a tasty, homemade salad that's both easy and quick to prepare. With simple ingredients and helpful tips on how to make the best version at home, you'll discover just how effortless it is to create a fresh, vibrant meal. Whether you're searching for a quick lunch or a light dinner, this Salade Niçoise recipe promises a perfect balance of flavors and textures. Read on to learn the secrets behind this easy, homemade favorite and find out how to make your own delicious and authentic Salade Niçoise with the best ingredients.
Ingredients
Instructions
Cook Time: 35 minutes
Prep Time: 25 minutes
8 oz sushi-grade fresh tuna steak
2 cups baby mixed greens
8 cherry tomatoes, halved
8 small new potatoes, boiled and halved
4 oz haricots verts (French green beans), blanched
2 large eggs, soft-boiled and halved
1/3 cup Niçoise olives (or Kalamata), pitted
4 anchovy fillets, high-quality, packed in oil
1 small shallot, finely sliced
2 tbsp capers, rinsed
1/4 cup extra-virgin olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
1/2 tsp herbes de Provence
1/2 tsp flaky sea salt
1/4 tsp freshly ground black pepper
1 tbsp fresh chives, finely chopped
1 tbsp fresh basil, torn
Bring a medium pot of salted water to a boil. Add the new potatoes and cook for about 12-15 minutes, until fork-tender. Drain, let cool slightly, then halve each potato.
In the same pot, bring fresh water to a boil. Add the haricots verts and blanch for 2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain well.
Bring another small pot of water to a gentle boil. Lower the eggs in and cook for 7 minutes for soft-boiled yolks. Transfer eggs to an ice bath, peel, and halve.
Pat the tuna steak dry and season both sides with a pinch of sea salt, black pepper, and herbes de Provence. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the tuna for 1-2 minutes per side for rare, or longer for desired doneness. Let rest, then slice into thick strips.
Halve the cherry tomatoes, finely slice the shallot, pit the olives if needed, rinse the capers, and tear the basil leaves. Set aside all prepared vegetables and garnishes.
In a small bowl, whisk together the remaining olive oil, red wine vinegar, Dijon mustard, a pinch of sea salt, black pepper, and chopped chives until emulsified.
On a large platter, arrange the baby mixed greens as a base. Neatly arrange the halved potatoes, blanched haricots verts, cherry tomatoes, Niçoise olives, capers, and anchovy fillets in sections over the greens. Add the sliced tuna and halved eggs on top.
Drizzle the dressing evenly over the salad. Garnish with torn basil and extra chives. Serve immediately.
Estimated Calories: 350, Servings: 4
Bring a medium pot of salted water to a boil. Add the new potatoes and cook for about 12-15 minutes, until fork-tender. Drain, let cool slightly, then halve each potato.
In the same pot, bring fresh water to a boil. Add the haricots verts and blanch for 2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain well.
Bring another small pot of water to a gentle boil. Lower the eggs in and cook for 7 minutes for soft-boiled yolks. Transfer eggs to an ice bath, peel, and halve.
Pat the tuna steak dry and season both sides with a pinch of sea salt, black pepper, and herbes de Provence. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the tuna for 1-2 minutes per side for rare, or longer for desired doneness. Let rest, then slice into thick strips.
Halve the cherry tomatoes, finely slice the shallot, pit the olives if needed, rinse the capers, and tear the basil leaves. Set aside all prepared vegetables and garnishes.
In a small bowl, whisk together the remaining olive oil, red wine vinegar, Dijon mustard, a pinch of sea salt, black pepper, and chopped chives until emulsified.
On a large platter, arrange the baby mixed greens as a base. Neatly arrange the halved potatoes, blanched haricots verts, cherry tomatoes, Niçoise olives, capers, and anchovy fillets in sections over the greens. Add the sliced tuna and halved eggs on top.
Drizzle the dressing evenly over the salad. Garnish with torn basil and extra chives. Serve immediately.
