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Niçoise Salad

home recipes Salad
Niçoise Salad

Niçoise Salad

Julia Child called this classic salad from the south of France one of her favorite summer meals.

Nutrition Information
  • Calories: 281 kcal
  • Carbohydrates: 37g
  • Protein: 5g
  • Potassium: 356mg
  • Fiber: 1g
  • Sugar: 13g

Ingredients:

    • 1 1/2 pounds green beans

    • 1 1/2 pounds small red potatoes

    • 2 tablespoons white wine vinegar

    • 1/3 cup cold water

    • 2 tablespoons minced shallots

    • 3 tablespoons olive oil

    • 1/2 teaspoon salt

    • 1/2 teaspoon freshly ground black pepper

    • 1 tablespoon Dijon mustard

    • 1 head Boston lettuce (about 1 1/4 pounds), leaves torn into pieces

    • 6 large hard-boiled eggs, peeled and quartered

    • 1 cup halved cherry tomatoes

    • 1 (8-ounce) can tuna, preferably oil-packed, drained

    • 1 (2-ounce) tin anchovy fillets, drained

    • 2 tablespoons drained capers

    • 1/2 cup pitted and chopped black olives, such as Nicoise or Kalamata

    • 1 tablespoon minced parsley

    Vinaigrette

    • 1 teaspoon Dijon mustard

    • 1 tablespoon white wine vinegar

    • 1 tablespoon lemon juice

    • 1 tablespoon lemon zest

    • 2 tablespoons minced shallots

    • 5 tablespoons olive oil

    • 1/4 teaspoon salt

    • 1/4 teaspoon black pepper

Instructions:

    1. Bring a medium pot of salted water to a boil. Add green beans and boil until beans are just tender, about 3 minutes. Immediately remove beans from pot and transfer to a bowl of water and ice. Once beans are chilled, transfer to a bowl, pat dry, and refrigerate.

    2. Place potatoes in a steamer basket in a saucepan containing 2 inches of water and bring to a boil. Reduce heat to moderate, cover tightly and steam for 10 to 15 minutes, or until potatoes are cooked through. When potatoes are just cool enough to handle, peel (if desired) and cut them into quarters or slices, then place in a bowl.

    3. Meanwhile, in a separate bowl, whisk together vinegar, water, shallots, olive oil, salt, and pepper. Pour mixture over warm potatoes, gently tossing with potatoes without breaking up potatoes.

    4. Make the vinaigrette: Whisk Dijon mustard, vinegar, lemon juice, lemon zest, shallots, and olive oil in a bowl until emulsified. Season with salt and pepper.

    5. Toss lettuce leaves in 2 tablespoons of vinaigrette, and arrange on a large platter. Spoon potatoes over lettuce, arrange eggs alongside, and drizzle 1 tablespoon of the vinaigrette over both. Toss green beans and tomatoes in 1 tablespoon of dressing and arrange on lettuce. Add tuna, anchovies, capers, olives, and parsley on top. Pass any remaining vinaigrette at the table.

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