Niçoise Salad has a very simple preparation process that's easy to pull off with just enough advance notice. The Niçaise, as it is called (a region in France) was originally made from ingredients found along the Mediterranean coastline - but these days you can find them anywhere!
Enjoy the flavors of France
Niçoise salads are a great way to enjoy the flavors of France without having any actual French food. This ancient dish consists almost entirely of raw ingredients like tomatoes, eggs, and garlic that can all be prepared in advance and then mixed together just before eating - making it perfect for those times you find yourself with only minutes left!
A variety of ingredients
This recipe calls for a variety of ingredients that are fairly traditional but don't miss the opportunity to use up recent leftovers you may have on hand. Canned tuna packed in oil and Niçoise olives make an appearance as they're seen here; however, this version swapped those out with lightly seared sushi grade Ahi Tuna instead! If your local market doesn’t carry these or any other type/ Varieties missing from this list just use what's available where YOU live - after all, no two regions globally produce exactly alike products so why would one region be superior simply due to its proximity?
Prep-Ahead Tip: Prepare a dozen easy-to-peel hard-boiled eggs before the week begins by placing them in an Instant Pot® with 1 cup of water for 5 minutes on “high” (Manual setting). Allow the pressure to release naturally for 5 minutes before doing a quick release for any remaining pressure. Carefully drain the pot and transfer the eggs to an ice bath for 5 additional minutes. Remove from the ice bath and store in the refrigerator for several days until ready to use.
Timing Tip: Plan on approximately 15 minutes to heat the water and boil the potatoes. During that time, the green beans can be roasted to crisp-tender in about 10-12 minutes in a preheated oven as described below.
Prep time: 20 minutes
Cook time: 20 minutes
- ¼ c. extra virgin olive oil
- 2 T. fresh lemon juice
- 1 t. anchovy paste
- 1 t. Dijon mustard
- 1 t. herbes de Provence
- 2 cloves garlic, finely minced
- Sea salt and black pepper, to taste
- Salad Ingredients:
- 1½ T. extra virgin olive oil, divided
- 8 oz. green beans, trimmed
- Sea salt and black pepper, to taste
- 8 oz. fingerling potatoes
- Water, to cover
- 1 lbs. sushi-grade Ahi tuna
- 1 large lemon, cut in half
- 1 c. mixed salad greens
- ½ c. cherry or grape tomatoes, halved
- 3 large eggs, hard boiled and sliced
- ¼ c. niçoise olives
- Place the top oven rack in the center position and preheat the oven to 425°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking sheet and set aside.
- Combine the dressing ingredients in a large glass jar with a tight-fitting lid. Seal tightly and shake vigorously until thoroughly combined. Set aside.
- Place the green beans on the prepared baking sheet and drizzle with one-half tablespoon olive oil. Season with salt and black pepper, to taste, and toss to combine before spreading into a single layer on the baking sheet without overcrowding. Set aside.
- Place the potatoes in a large saucepan or pot and fill with water until they are covered by approximately 2 inches. Generously salt the water and bring to a boil over high heat for 8-10 minutes, or just until the potatoes are fork tender, but not mushy. Do not overcook. Drain the potatoes and set aside to cool.
- When the oven is ready, place the baking sheet with the green beans inside for 5 minutes. Flip the beans and return to the oven for another 5-6 minutes, or just until crisp tender. Do not overcook. Remove from oven and set aside.
- Spray a large grill pan with non-stick cooking spray (or brush with a neutral oil with a high smoke point) and set over medium-high heat. Brush the tuna steak on all sides with the remaining olive oil and lightly season with salt and black pepper, to taste.
- Place the tuna steak and lemon halves on the hot grill pan. (If desired, press down on the tuna and lemon halves with a spatula to maximize the grill lines). Sear the tuna for approximately 2-3 minutes on one side before removing the lemon halves and flipping the tuna.
- Repeat on the remaining side for another 2-3 minutes, then quickly sear each edge for another 1 minute per side. Remove from heat and set aside.
- Combine the lettuce and tomatoes in a medium bowl and drizzle a small amount of the dressing on top. Toss to combine and set aside.
- Slice the potatoes into bite-sized pieces and drizzle a small amount of the dressing on top. Toss to combine. Lightly dress the green beans with some dressing, as well, and toss to combine. Set aside.
- To assemble the salad, slice the seared tuna and arrange on a large serving platter. Fill in around it with the lightly dressed lettuce, tomatoes, potatoes, and green beans. Add the sliced hard-boiled eggs, olives, and grilled lemons to complete the composition. Season lightly with additional salt and black pepper, if desired. Serve immediately with the remaining dressing on the side. Enjoy!
Niçoise Salad is a classic French dish that typically includes green beans, potatoes, eggs, tuna, and olives. While the salad can be made with any combination of ingredients, these are the most common. If you're looking for Niçoise Salad substitutes, the best bet is to use whatever you have on hand. For example, if you don't have green beans, you could use asparagus or Broccolini. Potatoes can be swapped for roasted sweet potatoes or quinoa. And if you don't have tuna, chicken or salmon would be good substitutes. As for the olives, Niçoise Salad is typically made with black olives, but you could use green olives or even omit them altogether. The important thing is to use what you have and what you like. So feel free to get creative with your Niçoise Salad recipe!
Niçoise Salad is a classic French dish that typically includes vegetables, protein, and a vinaigrette dressing. While there are many different variations of the recipe, the key ingredients are usually potatoes, green beans, eggs, and olives. Niçoise Salad can be served as a main course or as a side dish, and it is often eaten cold or at room temperature. If you are planning to serve Niçoise Salad within a few hours of making it, you can store it in the refrigerator. However, if you want to make Niçoise Salad ahead of time or if you have leftovers, it is best to store the salad in an airtight container in the fridge. Niçoise Salad will keep in the fridge for 3-4 days.