Niçoise Salad Classic French (Print Version)
# Ingredients:
01 -
4 cups mixed salad greens
02 -
4 large eggs
03 -
1 pound baby potatoes, multicolored (optional)
04 -
½ pound fresh green beans, trimmed
05 -
4 ounces Kalamata olives, sliced
06 -
1 pint cherry tomatoes, halved
07 -
12 ounces chunk light tuna, canned and drained
08 -
½ red onion, sliced
→ Dressing Ingredients
09 -
¼ cup extra virgin olive oil
10 -
¼ cup fresh lemon juice
11 -
1 teaspoon Dijon mustard
12 -
½ teaspoon salt
13 -
½ teaspoon ground black pepper
14 -
2 teaspoons honey
# Instructions:
01 -
In a small bowl, whisk together all of the ingredients for the lemon dressing until combined. Set aside.
02 -
Bring a large pot of salted water to a boil. Gently place the eggs in the water and cook for 7-10 minutes depending on desired doneness. Carefully remove the eggs, transfer them to an ice bath, peel, and halve.
03 -
Add baby potatoes to a pot of boiling salted water and cook for 12-15 minutes or until fork tender. Remove with a slotted spoon, transfer to an ice bath, and cut into quarters.
04 -
Return the potato water to a boil. Add the green beans and blanch for 1-2 minutes until bright green. Transfer to an ice bath, drain, and set aside.
05 -
On a large platter or salad plate, arrange the mixed salad greens as the base.
06 -
Layer the green beans, potatoes, eggs, olives, tomatoes, tuna, and sliced red onion over the greens. Drizzle the dressing over the salad and gently toss, if desired.
# Notes:
01 -
For best results, store leftover salad ingredients in separate airtight containers in the refrigerator for up to two days. Refrigerate the dressing in an airtight container for up to two weeks. Shake well before use.