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Hailing from Nice, France, salad niçoise (pronounced "nee-suaz") is a protein-rich, composed salad made with raw vegetables, canned tuna and more!



Yields6 Servings
Prep Time30 minsTotal Time30 mins

 1 Boston lettuce head, washed, dried and leaves torn
 1 6.5 oz. can of tuna packed in olive oil
 1 lb baby potatoes, cooked, halved and at room temperature
 ¼ cup diced sweet white onion
 1 small English cucumber, halved and sliced
 1 small green or yellow pepper, cored, seeded and sliced
 1 small red pepper, cored, seeded and sliced
 ½ lb green beans, blanched
 12 pitted black Nicoise or Kalamata olives
 1 cup cherry tomatoes, halved
 ¼ cup finely chopped parsley
 2 hard boiled eggs, quartered
 1 lemon cut into 6 wedges
 3 Tbsp red or white wine vinegar
 2 tsp Dijon mustard
 1 small clove garlic, minced
 1 tsp anchovy paste (optional)
  cup olive oil
 pepper to taste

1

Place the lettuce on the bottom of a medium platter and set aside.

2

In a large bowl, combine the tuna (along with the oil), potatoes, onion, cucumber, peppers, green beans and olives.

3

Make the dressing by combining the vinegar and Dijon in a small bowl. Whisk until smooth. Add the garlic and anchovy paste, and whisk again. Slowly whisk in the olive oil until smooth and thick. Season with pepper to taste.

4

Drizzle the dressing over the salad and gently toss. Add tomatoes and parsley, and gently toss again.

5

Spoon over salad greens. Decorate with egg quarters and lemon wedges. Sprinkle with freshly cracked black pepper and serve.


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Ingredients

 1 Boston lettuce head, washed, dried and leaves torn
 1 6.5 oz. can of tuna packed in olive oil
 1 lb baby potatoes, cooked, halved and at room temperature
 ¼ cup diced sweet white onion
 1 small English cucumber, halved and sliced
 1 small green or yellow pepper, cored, seeded and sliced
 1 small red pepper, cored, seeded and sliced
 ½ lb green beans, blanched
 12 pitted black Nicoise or Kalamata olives
 1 cup cherry tomatoes, halved
 ¼ cup finely chopped parsley
 2 hard boiled eggs, quartered
 1 lemon cut into 6 wedges
 3 Tbsp red or white wine vinegar
 2 tsp Dijon mustard
 1 small clove garlic, minced
 1 tsp anchovy paste (optional)
  cup olive oil
 pepper to taste

Directions

1

Place the lettuce on the bottom of a medium platter and set aside.

2

In a large bowl, combine the tuna (along with the oil), potatoes, onion, cucumber, peppers, green beans and olives.

3

Make the dressing by combining the vinegar and Dijon in a small bowl. Whisk until smooth. Add the garlic and anchovy paste, and whisk again. Slowly whisk in the olive oil until smooth and thick. Season with pepper to taste.

4

Drizzle the dressing over the salad and gently toss. Add tomatoes and parsley, and gently toss again.

5

Spoon over salad greens. Decorate with egg quarters and lemon wedges. Sprinkle with freshly cracked black pepper and serve.

Salad Nicoise