Classic French Nicoise Salad with Tuna
 
Prep time
Cook time
Total time
 
A delicious and super flavorful salad of tuna, vegetables and a lemony dressing - a traditional recipe from Provence, France.
Author:
Recipe type: Salad
Cuisine: French
Serves: 4
Ingredients
  • 4 oz. fresh green beans, trimmed
  • 3 large eggs, boiled and halved
  • 6-8 small potatoes, boiled and cut into slices (if you use bigger potatoes, cut them into chunks)
  • ½ red Bell pepper, cut into ribbons
  • 1 can (10 oz.) of good quality tuna, preserved in olive oil, drained and separated into chunks
  • 6 large leaves of Butter lettuce, torn in smaller pieces
  • 12 small cherry tomatoes, halved
  • ½ cup black olives, packed in olive oil, pitted
  • 4 small artichoke hearts, unseasoned, cut into halves or wedges
  • ½ cup extra virgin olive oil
  • 3 TBSP. fresh lemon juice
  • ½ tsp. sea salt
  • ¼ tsp. freshly ground pepper
  • ¼ tsp. dried Greek oregano
  • 1-2 tsp. Dijon mustard
  • 1 garlic clove, grated or minced
Instructions
  1. Cook the potatoes: place the potatoes whole with their skin on in a pot and cook until tender. Remove from the pot and let them cool before slicing
  2. Boil the eggs: in a small saucepan, bring some water to a boil and carefully lower the (still-cold from the refrigerator) eggs with a slotted spoon. Reduce the heat to a gentle boil, start the timer and cook the eggs for about 7-8 minutes for soft boiled or, 10 minutes for hard-boiled. Transfer to an ice bath to stop the boiling. Peel under water and cut in half
  3. Make the dressing: while the potatoes and the eggs are cooking, make the lemon dressing by placing all ingredients in a small jar. Shake it well until all ingredients are incorporated. Taste it and adjust the seasoning (it will make a little more than you need in this recipe - save it to use in another salad or over roasted vegetables)
  4. Blanch the green beans: in boiling water until tender or, according to your liking. Drain and place under cold running water to cool fast and retain their color, then drain again and pat dry
  5. Sauté the peppers: cut the pepper into ribbons and sauté in olive oil for a few minutes until soft
  6. Assemble the salad: arrange the torn lettuce leaves on a large round or oval platter. Place the rest of the ingredients in small clusters on top of the lettuce and drizzle with the dressing (this salad is traditionally not served tossed, instead, the ingredients are just grouped together)
  7. Serve: pass the plate around the table, allowing everybody to take a little of what they want. Fresh, crusty bread is a must with this salad!
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/classic-french-nicoise-salad-with-tuna/