Meal Type, Salads, Entrées

The Perfect Niçoise Salad

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How to make the Perfect Niçoise Salad! This healthy main course salad is one of the best ever invented—it’s colorful, protein packed, and so satisfying. The French just have a flair for putting together simple but powerful flavors.


Original recipe courtesy of The View from Great Island.

4-6 Servings
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Fort Collins, Colorado
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Utica, New York
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Waterbury, Connecticut
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San Antonio, Texas
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Del Norte, Colorado
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Ingredients

  • 1 small head of crisp lettuce, your choice, rinsed, dried, and chopped
  • 3 Tbsp fresh tarragon leaves
  • 3 Tbsp fresh dill, chopped
  • 1 cup white beans, either navy or cannellini, drained and rinsed
  • 1 Persian cucumber, thinly sliced
  • handful baby carrots, raw
  • 1 cup baby purple potatoes, cooked and halved
  • 1 cup yellow cherry tomatoes, halved
  • about 6 baby radishes
  • handful green beans, preferably French, lightly steamed
  • 2-3 hard cooked eggs, halved
  • 1/3 cup Bird Beak peppers
  • 1/3 cup black olives, your choice, I used oil cured
  • 1-2 (5 ounce) cans Genova Albacore Tuna in Olive Oil
  • 2 Tbsp capers

Dressing

  • 1/2 cup extra virgin olive oil
  • juice of 1 large lemon
  • 1 Tbsp mustard
  • 1 Tbsp yellow mustard seeds
  • salt and fresh cracked black pepper to taste
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Directions

  1. Whisk together the dressing ingredients and season with salt and pepper to taste. Add more lemon juice if you like.
  2. Put the lettuce in a wide shallow salad bowl or platter and arrange the tarragon leaves over the lettuce.
  3. Toss the beans with a little of the dressing, and some of the fresh dill. Pile the beans into a heap on the edge of the salad, leaving the center free for the tuna.
  4. Arrange the cucumber slices and carrots in little piles next to the beans.
  5. Toss the potatoes with a little of the dressing and dill, and add them to the salad. Arrange the tomatoes, radishes, green beans, eggs, peppers, and olives in a similar manner all around the edge of the platter.
  6. Put the tuna in the center of the salad and top with the capers. Scatter the fresh dill over all.
  7. Drizzle with the dressing just before serving. Add salt and pepper to taste.

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