A typical Provence-style salad, Salade niçoise is composed of tomatoes, tuna, hard-boiled eggs, and Niçoise olives, dressed with a vinaigrette. It is such a fresh and healthy meal that always reminds me of dining outside in France. Enjoy with a baguette and a dry Provençal Rosé.
Salade Nicoise
Author: Kristin
Recipe type: Entree
Cuisine: French
Prep time:
Total time:
Serves: 4-6
Ingredients
Dressing
- 1 clove garlic
- Kosher salt, to taste
- ⅓ cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoons Dijon mustard
- 1 shallot, minced
- Freshly ground black pepper, to taste
Salad
- 1 pound small new potatoes, boiled until tender
- 12 ounces red or yellow baby beets, boiled until tender, peeled
- 8 ounces haricot verts, blanched
- 8 ounces corn (optional)
- 12 ounces cherry tomatoes, halved
- ½ cup black Niçoise olives
- 8 small radishes, trimmed and thinly sliced
- 4 hard-boiled eggs, halved lengthwise
- 3 (4-oz.) jars tuna filets in olive oil, drained
- 1 small cucumber, thinly sliced
- ½ cup loosely packed basil leaves, to garnish
Instructions
- Make the dressing: Mince garlic on a cutting board and sprinkle heavily with salt; using a knife, scrape garlic and salt together to form a smooth paste. Transfer paste to a bowl and whisk in oil, juice, mustard, shallot, and salt and pepper; set aside.
- Make the salad: Arrange all ingredients in separate rows on a large serving platter; drizzle dressing over all ingredients, season with salt and pepper, and garnish with basil just before serving.