Salade Niçoise Recipe

Ingredients

• 400 g new potatoes
• 200 g green beans, trimmed
• 4 eggs
• 1 head lettuce
• 300 g tomatoes, quartered
• 2 cans tuna in water (about 300 g drained)
• 60 g black olives (Niçoise if you can find them)
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 2 tsp Dijon mustard (not counted)
• Salt and pepper

Method

1. 1Boil the potatoes for 15–18 minutes until tender. Add the green beans for the last 4 minutes. Drain and cool under cold water. Halve the potatoes.
2. 2Boil the eggs for 8 minutes, cool in cold water, peel and quarter.
3. 3Whisk the oil, vinegar, mustard and seasoning.
4. 4Arrange the lettuce, potatoes, beans, tomatoes, tuna, eggs and olives on a platter or four plates.
5. 5Spoon over the dressing just before serving.

Salade nicoise recipe: nutrition per serving

One of 4 servings. Estimated from the ingredient weights above and per-100 g values in USDA FoodData Central (SR Legacy); brands and cooking change the real numbers. Not counted, because USDA SR Legacy has no record for them: Dijon mustard.

Tips

• Dress the warm potatoes with a spoon of the vinaigrette first; they soak it up.
• Use tuna in olive oil for a richer salad (it adds calories; the numbers above are for tuna in water).

Swaps and variations

• Vegetarian: replace the tuna with white beans or extra egg.
• Gluten-free and dairy-free; check the label of your mustard.

Storage

Keep components separate in the fridge for up to 2 days and assemble when ready to eat.