Nicoise Salad is the classic French Riviera summer salad recipe!

Niçoise salad is a quintessential French dish that hails from the sun-kissed city of Nice. Perfect for a summer garden party, this salad combines fresh ingredients reminiscent of the Mediterranean coast. Much like America's beloved Cobb salad, it includes a variety of toppings, but with a French twist focusing on light seafood, briny olives, and crisp vegetables.

Ingredients

🥬 4 cups mixed leafy greens
🥔 2 cups baby red and white potatoes
🍅 2 cups cherry tomatoes, halved
🥒 1 cucumber, sliced
🧅 1 small red onion, thinly sliced
🫒 1/2 cup Niçoise or Kalamata olives
🍋 1/3 cup fresh lemon juice
🥄 1 teaspoon Dijon mustard
🍯 1/2 teaspoon honey
🧄 1 clove garlic, minced
🥚 4 eggs
🐟 1 can (about 120g) tuna in olive oil
🧂 Salt and pepper to taste
🫒 1/3 cup extra virgin olive oil
🍋 1 tablespoon lemon zest
🍋 Additional lemon slices for garnish

Instructions

1- Prepare the Lemon Vinaigrette:

• In a small bowl, whisk together the fresh lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper.
• Gradually whisk in the extra virgin olive oil until the dressing is emulsified. Set aside.

2- Cook the Eggs:

• Fill a small saucepan with water and bring it to a boil. Gently lower the eggs into the pot and reduce the heat to maintain a gentle boil.
• Cook the eggs for about 7 minutes for a slightly firm yolk. Once done, transfer them to an ice bath to stop cooking.

3- Cook the Potatoes:

• In another pot, bring water to a boil, and add a generous pinch of salt.
• Add the baby potatoes and simmer for about 10-12 minutes or until tender. Drain and set aside to cool slightly.

4- Blanch the Green Beans (if using):

• Bring a pot of salted water to a boil.
• Add green beans and cook for about 3 minutes. Immediately transfer to an ice bath and set aside.

5- Assemble the Salad:

• On a large platter, spread the mixed leafy greens as the base.
• Arrange the cooled potatoes, cherry tomatoes, cucumber slices, sliced red onion, olives, and flaked tuna over the greens.
• Peel the eggs and cut them into halves or quarters; arrange them on the salad.
• Drizzle with the prepared lemon vinaigrette and garnish with lemon slices and zest.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Equipment: Medium saucepan, small bowl, large platter, whisk

Cooking Tips:

• For a more authentic touch, use fresh anchovies instead of canned tuna.
• Customize your salad with additional veggies like green beans for a more substantial meal.
• The lemon vinaigrette can be stored in a fridge for up to a week.

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Classic Salade Niçoise