Classic Nicoise Salad: Transport your taste buds to the sunny shores of southern France with our rendition of the timeless Nicoise Salad.
This iconic dish showcases a harmonious medley of fresh ingredients, including vibrant greens, tender potatoes, flavorful olives, and perfectly seared tuna.
Join us as we guide you through crafting this culinary masterpiece that’s brimming with Mediterranean flavors and elegance. Let’s embark on a journey to savor the essence of Provence with every bite of this classic Nicoise Salad!
This salad is Gluten Free, Dairy Free, Low Carb, Meal Prep Friendly, Freezer Friendly, and High Protein!
Nutrition per serving:
- Kcal: 310
- Carbs: 20 grams
- Protein: 20 grams:
- Fat: 17 grams
- Fibre: 4 grams
Ingredients – 6 servings:
- 4 large eggs
- 1 lb. (450g) green beans, ends trimmed
- 1 lb. (450g) potatoes, washed
- 1 cup (150g) cherry tomatoes
- 4 baby lettuce, leaves separated
- 1x 7 oz. (220g) can tuna in olive oil
- 12 anchovy fillets
- ⅓ cup (60g) black olives
- ¼ cup (60ml) olive oil
- 2 tbsp. red wine vinegar
- ½ tsp. salt
- ½ tsp. black pepper
What you need to do:
- Place the eggs into a small pot and add cold water to cover the eggs by 1 inch (2.5cm). Bring the pan to a boil over a high heat, then remove the pan from the heat and cover. Set aside to stand for 15 minutes. Drain the eggs, then transfer to a bowl of cold water and allow the eggs to cool. Once cool, peel the eggs and cut them in half.
- Meanwhile, bring another pot of water to a boil over medium-high heat. Add the green beans and cook for 3-4 minutes, until tender. Using a strainer, scoop out the beans and transfer them to a colander. Rinse under running cold water and set aside.
- Now add the potatoes to the boiling water and cook until tender, approximately 10 minutes. Drain the potatoes and rinse under running cold water until cool enough to handle. Cut the potatoes into halves or quarters.
- Halve the tomatoes and arrange the lettuce leaves on a large platter. Distribute the green beans, potatoes, tomatoes, tuna, and egg halves around the lettuce. Scatter the anchovies and olives over the potatoes. Drizzle the salad with the olive oil and vinegar. Sprinkle ½ teaspoon each salt and pepper and serve.
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