Nicoise Salad

Prep Time: 30

Total Time: 30

Servings:

Author: Hello Ani

This classic Nicoise salad (pronounced “nee-swaz”) is a beautiful and vibrant summer salad. Loaded with fresh crunchy vegetables, roasted potatoes, buttered green beens, hard boiled eggs and creamy avocado. Serve with a lightly seared Ahi Tuna Steak and my Lemon Vinaigrette. This Nicoise Salad is perfect for summer lunches, dinners or your next backyard dinner party!

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US Customary - Metric

Ingredients

Nicoise Salad

2 grilled tuna steaks - marinate with salt, pepper,olive oil and thyme, and a dash red pepper flakes
12-16 small fingerling potatoes (or 1 small bag)
½ lbs green beans -trimmed
4 hard boiled eggs -haved
2 heads of butter lettuce, or Boston lettuce torn into bite-sized pieces
3 ripe tomatoes -sliced
½ cucumber -sliced
1 avocado -sliced
6 radish -sliced
½ cup nicoise olives, or castelvetrano olives
salt & pepper to taste

Lemon Vinaigrette

⅓ cup white wine vinegar
1 lemon - freshly squeezed
¼ teaspoon salt
¼ teaspoon pepper (i use a mix of white, black, green and red peppercorns with my spice mill)
1 teaspoon honey
2 teaspoon dijon mustard
½ cup olive oil
1 teaspoon oregano -dried

Instructions

Nicoise Salad

1. Sear the tuna steaks. In a hot skillet add the marinated tuna steaks and sear them about 2-3 minutes on each side for a medium rare steak. The inside of the flesh should be pink. Of course if you prefer a well done tuna steak, double the cooking time.
2. Hard boil your eggs.
3. Half potatoes and roast in skillet with 2 tbsp. olive oil, salt and pepper to taste.
4. Wash and trim the ends of the green beens. Add to a pot of boiling water, and cook until tender but still firm to the bite. This takes about 5-6 minutes. Drain the hot water. To the same pot, add 2 tablespoons butter, and season with salt and pepper. Give it a couble turns to glaze the beans.
5. Wash and slice the tomatoes, cucumber, radish, avocado. Peel and half cooled eggs.
6. Arange salad greens on a large platter. Top with all the veggies, place the tuna steak in the middle, add olives, avocado and eggs.
7. Serve with Lemon Vinaigrette. Enjoy!

Vinaigrette

1. In a mixing bowl whisk all ingredients together exept the olive oil. Slowly drizzle olive oil and whisk until all emulsified.

Notes

This dressing will keep up to a week in the refrigerator.

Nutrition

COURSE: Salad

CUISINE: French

KEYWORD: French salad, Garden Vegetable Salad, Grilled Tuna Salad, Nicoise Salad

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