Classic French Nicoise Salad
This elegant French salad layers crisp green beans, hard-boiled eggs, flaky tuna, olives, and tender potatoes over crisp lettuce dressed in a sharp Dijon vinaigrette. It is a complete and incredibly satisfying meal that is perfectly suited to a refined outdoor picnic.
A classic Provencal salad with tuna, eggs, and green beans in a Dijon vinaigrette that is a complete picnic meal.
Nutrition per serving
Ingredients
main
base
vegetables
dressing
Instructions
Boil Eggs and Potatoes
Boil the baby potatoes in salted water for 12 to 15 minutes until tender then halve them. Hard-boil the eggs for 10 minutes then transfer to ice water before peeling and halving.
Blanch the Green Beans
Blanch the green beans in boiling salted water for 3 minutes then immediately plunge into ice water to preserve their vibrant green color and crisp texture.
Make the Vinaigrette
Whisk together dijon mustard, 3 tablespoons of red wine vinegar, 4 tablespoons of olive oil, salt, and pepper until the dressing is emulsified and creamy.
Assemble and Pack
Layer all components neatly in a large shallow container. Pack the dressing separately in a small jar and drizzle over the salad just before serving to keep everything fresh and crisp.
Substitutions
Common mistakes
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