Loading...
Loading...
A true Nicoise from the south of France is composed, not tossed - each ingredient arranged in its own section of the plate rather than mixed together, so the potatoes stay separate from the delicate greens and everything keeps its own distinct texture until the fork brings it together. Good quality tuna packed in olive oil, briefly blanched green beans, and jammy eggs are non-negotiable here; this isn't the place for canned-in-water shortcuts.
Prep Time
Per serving
25 min
Cook Time
20 min
Servings
4 people
Difficulty
medium
380kcal
Calories
26g
Protein
22g
Carbs
22g
Fat
4g
Fiber
4g
Sugar
Follow step-by-step with voice guidance.
Place the potatoes in a saucepan, cover with cold salted water, and bring to a boil. Cook for 12-15 minutes, until fork-tender, then drain and let cool slightly before halving.
Bring a separate pot of salted water to a boil and blanch the green beans for 2-3 minutes, until bright green and just tender. Immediately transfer to an ice bath to stop the cooking, then drain.
Place the eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat, cover, and let sit for 7-8 minutes for a jammy yolk. Transfer to an ice bath, then peel and halve.
For the vinaigrette, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper.
Arrange the lettuce leaves on a large platter or in individual bowls as the base.
Arrange the potatoes, green beans, tomato wedges, and flaked tuna in separate sections over the lettuce.
Tuck in the halved eggs and scatter the olives and anchovy fillets, if using, over the top.
Drizzle the entire salad with the vinaigrette just before serving.
Keep the Components Separate: A true Nicoise is arranged, not tossed together - keeping each ingredient in its own section preserves individual textures and makes for a much more elegant presentation. Don't Overcook the Green Beans: A quick 2-3 minute blanch followed immediately by an ice bath keeps the beans bright green and crisp-tender rather than soft and dull. Use Good Quality Tuna: Since the tuna isn't cooked or seasoned further, using a good oil-packed variety makes a noticeable difference in the final flavor compared to standard water-packed tuna.
Traditional versions vary, with some purists omitting lettuce entirely and others including it as a base - both are considered acceptable depending on the region and cook.
0 reviews • 0.0 / 5 Average Rating
No reviews yet. Be the first to review this recipe!
More Like This
The peanut dressing here is doing double duty as both dressing and sauce, thick enough to coat shredded cabbage and cucumber without disappearing to the bottom of the bowl the way thinner vinaigrettes do. Fish sauce and lime bring the sour-salty balance Thai cooking is built on, while chili garlic sauce lets you dial the heat up or down to taste.
Anchovy paste is the ingredient most home cooks skip in Caesar dressing, and it's exactly why store-bought versions rarely taste right - it's what gives the dressing its deep savory backbone without tasting fishy at all. Whisked together with garlic, parmesan, and egg yolk, then tossed with crisp romaine and warm grilled chicken, this is the real version restaurants are copying.
This is a no-cook pantry salad in the truest sense - canned chickpeas, cucumber, tomato, and red onion, dressed in nothing more than olive oil, lemon, and dried oregano. It costs very little to make, keeps well for days in the fridge, and actually improves after a few hours as the vegetables release their juices into the dressing.
This is closer to a deconstructed burrito bowl than a traditional leafy salad - seasoned grilled chicken, black beans, corn, and avocado sitting on a bed of greens, tied together with a lime-cilantro dressing that leans bright rather than creamy. Everything here is whole-food based, no fried tortilla strips or heavy dressing weighing it down.