This authentic Salad Nicoise is a vibrant, structured salad that celebrates fresh Mediterranean flavors. Unlike tossed salads, ingredients are arranged neatly on the plate for visual appeal. Key components include high-quality seared tuna, buttery green beans, waxy potatoes, hard-boiled eggs, and olives. The bright vinaigrette, made with Dijon mustard and fresh herbs, ties the elements together without overpowering the delicate seafood. It is a perfect dish for warm-weather lunches, elegant dinner parties, or as a sophisticated side for grilled meats. The combination of textures, from the crisp lettuce to the soft potato, makes every bite satisfying.
The Real Salad Nicoise
Description
This authentic Salad Nicoise is a vibrant, structured salad that celebrates fresh Mediterranean flavors. Unlike tossed salads, ingredients are arranged neatly on the plate for visual appeal. Key components include high-quality seared tuna, buttery green beans, waxy potatoes, hard-boiled eggs, and olives. The bright vinaigrette, made with Dijon mustard and fresh herbs, ties the elements together without overpowering the delicate seafood. It is a perfect dish for warm-weather lunches, elegant dinner parties, or as a sophisticated side for grilled meats. The combination of textures, from the crisp lettuce to the soft potato, makes every bite satisfying.Ingredients
Directions
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Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and let cool slightly.
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In the same pot, blanch green beans for 3 minutes until bright green and tender-crisp. Drain and immediately plunge into ice water to stop cooking. Drain well.
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In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to make the vinaigrette.
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Season tuna steaks with salt and pepper. Sear in a hot skillet over high heat for 1-2 minutes per side, depending on thickness, leaving the center rare. Let rest.
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Arrange lettuce leaves on individual plates. Place potatoes, green beans, tomatoes, olives, and halved eggs neatly on top of the lettuce.
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Slice the rested tuna and place it on top of the salad. Scatter anchovy fillets over the dish.
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Drizzle with the prepared vinaigrette and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 350.0kcal
- % Daily Value *
- Total Fat 18.0g28%
- Saturated Fat 4.0g20%
- Cholesterol 210.0mg70%
- Sodium 450.0mg19%
- Total Carbohydrate 25.0g9%
- Dietary Fiber 5.0g20%
- Sugars 4.0g
- Protein 22.0g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Traditional Nicoise salad is served at room temperature or slightly warm, not chilled. Some variations include artichoke hearts or capers.
Ensure the tuna is high quality and fresh. Do not overcook the green beans; they should retain a slight crunch. Let the potatoes cool completely before plating to prevent wilting the lettuce.
Best served fresh. If storing leftovers, keep the tuna and dressing separate from the vegetables to maintain texture.
