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5 from 1 vote

Salade Niçoise

The combination of this Salade Niçoise is exactly what summer is all about; fresh and healthy with layers of yumminess!
Prep Time30 minutes
Cook Time10 minutes
Passive Time1 hour 30 minutes
Servings: 2
Author: Francine Lizotte
Course: Main Course, Salads & Dressings
Cuisine: French
Keyword Dairy Free, Easy Recipe, Elegant Cuisine, Fish & Seafood, Gluten Free, Healthy, Legumes/Beans, Low Sodium/No Sodium, Summer Food, Vegetables

Ingredients

VINAIGRETTE

  • 1 small clove garlic, pressed
  • 1 1/2 tbsp. freshly squeezed lemon juice tips & tricks
  • 1 1/2 tbsp. raspberry wine vinegar (substitute red wine vinegar)
  • 1/2 tbsp. Dijon mustard
  • 1 tsp. Herbes de Provence tips & tricks
  • 1/4 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
  • 1/4 cup extra virgin olive oil Footnote
  • 1 large anchovy filet, finely chopped
  • 1 tsp. honey, or to taste tips & tricks

SALAD

  • 2 large hard-boiled eggs, sliced
  • 1/2 cup baby potatoes, cooked and halved or quartered
  • 6 ounces green beans, blanched and cut in thirds tips & tricks
  • 1/2 cup red onions, sliced (Lyonnaise cut) tips & tricks
  • 1 tbsp. freshly squeezed lemon juice tips & tricks
  • 1 small Butter lettuce leaves (substitute Boston), washed and pat dried
  • 1/2 English cucumber, thinly sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red peppers, thinly sliced and halved *optional
  • 1/4 cup yellow peppers, thinly sliced and halved *optional
  • 1 can (6 oz.) oil-packed tuna, drained Footnote
  • 2 tbsp. capers, rinsed and drained
  • 1/4 cup niçoise olives, (substitute Kalamata or black olives), drained
  • 2 large anchovy filets, cut into 1/4-inch pieces

Directions

VINAIGRETTE

  • In a small bowl, add pressed garlic, lemon juice, wine vinegar, mustard, Herbes de Provence, and freshly ground pepper.
  • In a slow steady stream, add oil (*see footnote) whisking constantly.
  • Add anchovy pieces and whisk; taste and adjust if necessary.
  • Add honey, whisk again, cover and transfer to the fridge for 1 ½ hours.

SALAD

  • Boil the eggs and when they’re done, plunge them in an ice water bath; set aside.
  • One hour before serving, start boiling the potatoes in salted water for 10 to 12 minutes or until just tender.
  • When they’re done, drain and wait a few minutes before cutting them in half; set aside to cool.
  • Blanch the green beans and when they're done, plunge them in an ice water bath; set aside.
  • In a small bowl, add onion slices. Pour on lemon juice and water; toss to coat. Marinate them for 5 minutes; drain and set aside.
  • Take the vinaigrette out of the fridge and let it get to room temperature while assembling the salad.
  • To assemble...
    On 2 large plates, place a few lettuce leaves to cover. Evenly add cucumber slices, potato halves, cherry tomatoes, blanched green beans, red onion slices, bell peppers, tuna chunks, sliced hard boiled eggs, capers, olives, and anchovy pieces.
  • Drizzle on some vinaigrette and serve immediately.

Notes

Footnote: Reserve the oil from the can and if there's not enough, top it with olive oil until it reaches 1/4 cup.