Cooking Lucid
Salade Niçoise
A composed salad from Nice with tuna, green beans, potatoes, eggs, olives, and anchovies. Fresh, colorful, and substantial enough to be a full meal.
Prep 20 min
Cook 20 min
Total 40 min
Serves 4
Ingredients
Step 1 — Components
- 1 lb small potatoes (boiled and halved)
- 8 oz green beans (blanched)
- 4 hard-boiled eggs (halved)
- 2 cans (5 oz each) high-quality tuna in olive oil (drained)
- 1 cup cherry tomatoes (halved)
- ½ cup Niçoise or Kalamata olives
- 8 anchovy fillets (optional)
- 4 cups mixed greens
Step 2 — Vinaigrette
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove (minced)
- Salt and black pepper
Instructions
- 1
Prep components
Boil potatoes until tender, 12–15 minutes; cool and halve. Blanch green beans in salted water 3 minutes; plunge into ice water. Hard-boil eggs 10 minutes; cool and halve.
- 2
Make vinaigrette
Whisk olive oil, vinegar, mustard, garlic, salt, and pepper until emulsified.
- 3
Compose and serve
Arrange greens on a large platter. Artfully arrange potatoes, green beans, eggs, tuna, tomatoes, olives, and anchovies. Drizzle with vinaigrette and serve immediately.
Nutrition per serving: 420 cal · 32g protein · 28g carbs · 22g fat · 6g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
