Nicoise Salad | A Hearty, Main Course Salad - The Produce Moms

Salad Niçoise (French: [ni ‘swaz]) is one of our all-time favorite salads! It has to be one of the easiest fancy things you can make. It even SOUNDS elegant, right?! But don’t let that fancy-schmanzcy pronunciation and presentation fool ya… Nicoise Salad is actually very EASY to make!

Nicoise Salad packed with protein and singing with color. Sure, it’s a salad but it definitely serves as a main course. So if you’re looking for a fresh, nutritious lunch or dinner entrée, look no further!

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Nicoise Salad
Nicoise Salad
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Course Main Dishes, Salads
Cuisine Gluten-Free
Servings
Ingredients
Salad
  • 2 bags greens or chopped romaine salad mix
  • 1 lb green beans trimmed & blanched
  • 2 lbs red potato boiled & quartered
  • 8 oz kalamata olives
  • 6 egg hardboiled, quartered
  • 4 large tomato sliced
  • 18 oz tuna (I used the StarKist Roasted Garlic Tuna)
  • capers to taste
  • 1 small red onion (optional)
  • lemon vinaigrette (see recipe below)
  • salt and pepper to taste
Lemon Vinaigrette
  • 1/2 cup olive oil
  • 1/4 cup lemon juice freshly squeezed
  • 1 tbsp shallot minced
  • 2 tsp dijon mustard
  • 1 tsp sugar
  • 5 sprigs thyme leaves de-stemmed & minced
  • salt and pepper to taste
Course Main Dishes, Salads
Cuisine Gluten-Free
Servings
Ingredients
Salad
  • 2 bags greens or chopped romaine salad mix
  • 1 lb green beans trimmed & blanched
  • 2 lbs red potato boiled & quartered
  • 8 oz kalamata olives
  • 6 egg hardboiled, quartered
  • 4 large tomato sliced
  • 18 oz tuna (I used the StarKist Roasted Garlic Tuna)
  • capers to taste
  • 1 small red onion (optional)
  • lemon vinaigrette (see recipe below)
  • salt and pepper to taste
Lemon Vinaigrette
  • 1/2 cup olive oil
  • 1/4 cup lemon juice freshly squeezed
  • 1 tbsp shallot minced
  • 2 tsp dijon mustard
  • 1 tsp sugar
  • 5 sprigs thyme leaves de-stemmed & minced
  • salt and pepper to taste
Nicoise Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Salad
  1. To blanch green beans: Bring salted water to a rolling boil. Rinse beans under cold running water & trim if necessary. Add Green Beans to boiling water; cook for approximately 3 minutes. Drain well & shock beans in an ice bath to stop the cooking process/complete the blanch. Set aside. *this step can be done in advance – store blanched green beans in a Ziploc bag in your fridge overnight*
  2. To boil potatoes: Wash potatoes under cold running water & slice into 1″ wedges or cubes. Put in a stock pot & fill will cold water. Bring water to a rolling boil, reduce heat to medium & cook for approximately 12 minutes or until potatoes are fork tender. Drain well & return potatoes to pot. Allow to cool to room temperature in pot. *this step can be done in advance – store boiled potatoes in a Ziploc bag in your fridge overnight. do not seal in baggie until potatoes are at room temperature*
  3. To hard boil eggs: ahhh… this is like meatloaf – everyone has “the perfect method” yet everyone’s recipe seems to be slightly different. Put eggs in water & turn the heat on high. As soon as the water starts to boil, start the clock – let ‘em boil for exactly 6 minutes. When the timer is up, remove the eggs from the heat, drain them & shock them in an ice bath or run them under cold water until they are at room temperature. Your result is a perfectly cooked yolk & a shell/membrane that is easy to peel. *this step can be done in advance – store peeled eggs in a Ziploc bag overnight*
  4. To assemble salad: Toss greens with vinaigrette, season with salt & pepper. Arrange dressed greens in a base layer on a large serving platter or bowl. Arrange toppings in sections on top of mixed greens – drizzle vinaigrette over salad & sprinkle with capers and red onion (optional). ENJOY!
Lemon Vinaigrette
  1. Whisk all ingredients together in a bowl. Store in refrigerator overnight in airtight container. Serve at room temperature.
Recipe Notes

If you use haricot verts/baby French beans, no trimming is required!

Nicoise Salad

Give Nicoise Salad a try for lunch or dinner this week. Then, share your thoughts in the comments below. Is it one of your favorite salads too?

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