Nicoise salad recipe

Prep Time: 25

Total Time: 25

Servings:

Author: Gaila - The Petit Gourmet

5 from 1 vote

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Well, this this is a classic french recipe form the south of France. What I love about this recipe is cooking every ingredient separately having at the end a mixture of textures and flavors! that makes it so much fun when eating

Ingredients

For the dressing

¼ cup shallots finely minced
3 tablespoons white wine vinegar or sherry vinegar
3 tablespoons extra virgin olive oil
3 tablespoons of olive oil drained from the canned tuna
Salt and pepper

SALAD

10 leaves from a head of romaine lettuce
1 teaspoon of chives sliced
1 cup of green beans blanched in salted water, refreshed and drained
12 baby potatoes boiled until tender and sliced in half
12 cherry tomatoes halved
6 baby artichoke hearts halved
1 small purple onion sliced very thinly
Handful Kalamata olives halved
4 hard-cooked eggs peeled and halved
1 fresh radish thinly sliced
freshly ground sel de guerande and pepper
2 cans canned tuna in olive oil.

Instructions

For the dressing: Slice the shallots into fine julienne. Transfer to a bowl and add the vinegar and salt and pepper. Set aside for at least 10 minutes. Add the olive oil to the shallots. Taste and add more salt or pepper, adjusting to your tastes.
For the salad: Toss the lettuce leaves with a very little bit of the dressing and arrange on a platter. Toss the green beans, potatoes, tomatoes and artichoke hearts separately in a bit of dressing, and arrange on the platter. Scatter the onions and olives on top. Arrange the eggs and tuna on top. Season with freshly ground sel de guerande and pepper.

Notes

Adapted from Laura Calder of French Food at Home

Nutrition

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