This Nicoise Salad recipe will quickly become a family favorite. Loaded with fresh vegetables and a delicious homemade lemon vinaigrette recipe it's an over the top salad!
Prep Time20 minutesmins
Cook Time0 minutesmins
25 minutesmins
Course: Main Dishes, Salads
Cuisine: Gluten-Free
Keyword: Nicoise Salad
Servings: 4servings
Ingredients
Salad
1lbgreen beanstrimmed & blanched
2lbsred potatoboiled & quartered
8ozkalamata olives
6egghardboiled, quartered
10ozNatureSweet Cherubs®sliced
18oztuna(I used the StarKist Roasted Garlic Tuna)
capersto taste
1smallred onion(optional)
lemon vinaigrette(see recipe below)
salt and pepperto taste
Lemon Vinaigrette
1/2cupolive oil
1/4cuplemon juicefreshly squeezed
1tbspshallotminced
2tspdijon mustard
1tspsugar
5sprigsthymeleaves de-stemmed & minced
salt and pepperto taste
Instructions
Prepare Salad
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*
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*
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*
Lemon Vinaigrette
Whisk all ingredients together in a bowl. Store in refrigerator overnight in airtight container. Serve at room temperature.
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!
Video
Notes
If you use haricot verts/baby French beans, no trimming is required!