Nicoise Salad

Nicoise Salad - a very satisfying salad with a combination of lean protein, hard-boiled egg, tomatoes, veggies and a wonderful balsamic red wine dressing. Highly-indulgent; not your average boring kind of salad!

Course Main

Cuisine French

Prep Time 15

Cook Time 30

Total Time 45

Servings -6 people

Calories 238kcal

Author Imma

Ingredients

½ lb mixed potatoes
3 eggs
1 cup baby French green beans
1 ½ cup cherry tomatoes
1 ½ cup cooked fresh tuna or good quality canned tuna (I used about 5 ounce fresh tuna)
1/2 cup pitted Nicoise olives
3 cups mixed greens

Dressing

1 garlic clove minced
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
¼ cup olive oil
1 mashed anchovy fillet
1 -2 teaspoons sugar
salt and fresh ground black pepper to taste
2 teaspoons chopped fresh parsley , sub with tarragon or chives leaves

US Customary - Metric

Instructions

How To Cook Tuna

If using fresh tuna, heat up skillet over medium-high heat. Season tuna with salt and pepper. Use some of the salad dressing on tuna, if desired. Rub with olive oil.
Place tuna in the skillet and sear for about 3 minutes on each side; for medium-rare or cook until tuna is cooked through, like in the picture. This all depends on your preference - whatever rocks your boat. Transfer the tuna to a cutting board, let it cool slightly and slice.

Preparing the Vegetables

In a saucepan with water, boil scrubbed-potatoes over high heat until tender, about 10 minutes. Drain and place in a bowl of cold water, then drain again. Cut into slices - ¼ inch thick. Set aside.
Place eggs in a saucepan with cold water. Bring to a boil on medium-heat, and then let it simmer for about 17 minutes. Drain, place in a bowl of cold water and let it cool. Remove, peel and cut in quarters.
Blanch green beans by placing them in hot water for 2 to 3 minutes. Remove, then place in ice cold water for about 5 minutes. Then drain and set aside.
Slice cherry tomatoes in half and set aside.
If using canned tuna, drain tuna from a can and place in a little bowl. Repeat this process for the olives.
Arrange mixed greens, French beans, olives, hard-boiled eggs, potato-quarters, tomatoes, and tuna on the salad plate. Garnish with fresh herbs, if desired.

Dressing

Combine garlic, red wine, balsamic vinegar, Dijon mustard, olive oil, anchovy fillet, sugar salt and pepper in a blender or screw-top jar and shake or process until well blended. You may do so in a bowl, stir until all the ingredients have been fully combined. Serve dressing with salad and garnish with fresh parsley.

Notes

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition