Classic Niçoise Salad
Experience the vibrant flavors of the South of France with this Classic Niçoise Salad. This refreshing dish combines juicy tomatoes, tender potatoes, crisp green beans, rich tuna, and savory anchovy, all nestled on a bed of fresh lettuce. Topped with boiled eggs and briny black olives, this salad is not only visually stunning but also packed with nutrients. Perfect for summer gatherings or a light meal, the Classic Niçoise Salad is a celebration of Mediterranean cuisine that brings the essence of Provence to your table. Bon appétit!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Tomatoes
4 (Quartered)
Lettuce
1 (Washed and torn into leaves)
Potatoes
3 cups (Boiled, peeled, and quartered)
Green Beans
3 cups (Boiled)
Canned Tuna
1 cup (Drained)
Anchovy Fillets
6 (Drained)
Eggs
2 (Boiled and quartered)
Black Olives
1/2 cup (Pitted)
Fresh Green Herbs
2 tablespoons (Chopped)
French Dressing
1 cup (For seasoning)
Instructions
1
Begin by boiling the medium-sized potatoes in salted water for 15 minutes, or until tender. Once cooked, drain, peel, and cut them into quarters.
2
In a separate pot, boil the green beans for 15 to 20 minutes until bright green and tender-crisp. Drain and set aside.
3
Wash and thoroughly drain the lettuce leaves, tearing them into bite-sized pieces. Arrange the lettuce around the edge of a large serving bowl.
4
Carefully peel and quarter the boiled eggs, setting them aside for garnish.
5
Drain the canned tuna and anchovy fillets, and set them aside for assembly.
6
Quarter the tomatoes and season them along with the cooked green beans with French dressing, allowing them to absorb the flavors.
7
In the center of the bowl, layer the quartered potatoes, creating a lovely base.
8
Artfully arrange the seasoned tomatoes, green beans, tuna, and anchovies on top of the potatoes.
9
Scatter the quartered eggs and black olives over the salad for a beautiful presentation.
10
Finally, drizzle the remaining French dressing over the entire salad and sprinkle with fresh herbs for an extra touch of flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Classic Niçoise Salad?
The Classic Niçoise Salad is a vibrant, refreshing dish from the South of France that combines tuna, anchovies, tomatoes, potatoes, green beans, and boiled eggs on a bed of fresh lettuce.
Where does the Niçoise Salad originate from?
It is a celebrated Mediterranean dish that brings the essence of Provence, specifically Nice, to your table.
Is this salad considered healthy?
Yes, it is a nutrient-packed dish featuring a variety of vegetables, lean proteins from fish, and healthy fats from olives.
How many ingredients are needed for this recipe?
There are 10 main ingredients required for this Classic Niçoise Salad.
What type of fish is used in a Niçoise Salad?
This recipe uses 1 cup of canned tuna and 6 anchovy fillets.
How long should I boil the potatoes?
The potatoes should be boiled in salted water for 15 minutes or until they are tender.
How should the potatoes be prepared after boiling?
Once cooked, the potatoes should be drained, peeled, and cut into quarters.
How long do the green beans need to cook?
Green beans should be boiled for 15 to 20 minutes until they are bright green and tender-crisp.
How many tomatoes are used in this recipe?
The recipe calls for 4 tomatoes, which should be quartered.
How many eggs are included in the salad?
The recipe includes 2 boiled eggs that are carefully peeled and quartered for garnish.
What kind of olives are used in this Niçoise Salad?
The recipe uses 1/2 cup of pitted black olives.
What type of dressing is used for this salad?
1 cup of French dressing is used to season the vegetables and drizzle over the final dish.
Should the tuna and anchovies be drained?
Yes, both the canned tuna and the anchovy fillets should be thoroughly drained before assembly.
How is the lettuce prepared?
The lettuce should be washed, thoroughly drained, and torn into bite-sized pieces.
What is the recommended way to arrange the lettuce?
The lettuce leaves should be arranged around the edge of a large serving bowl.
Where should the potatoes be placed in the bowl?
The quartered potatoes should be layered in the center of the bowl to create a base for the other ingredients.
When should the French dressing be applied to the tomatoes and beans?
The quartered tomatoes and cooked green beans should be seasoned with French dressing before assembly so they can absorb the flavors.
How many anchovy fillets are used?
The recipe specifies using 6 drained anchovy fillets.
What is the final garnish for the salad?
The final touch involves scattering quartered eggs and black olives, drizzling remaining dressing, and sprinkling with fresh herbs.
Which fresh herbs are recommended?
The recipe suggests 2 tablespoons of chopped fresh green herbs for an extra touch of flavor.
Is this salad suitable for summer?
Yes, it is described as a perfect dish for summer gatherings or as a light meal.
Can I use fresh tuna instead of canned?
While traditional versions vary, this specific recipe calls for 1 cup of drained canned tuna.
How much potato is required for the recipe?
The recipe requires 3 cups of boiled, peeled, and quartered potatoes.
What is the texture of the green beans?
They should be tender-crisp and bright green.
How much green beans should I use?
The recipe calls for 3 cups of boiled green beans.
Is this a vegetarian recipe?
No, this recipe contains tuna, anchovies, and eggs.
How do you prepare the eggs for this salad?
The eggs are boiled, peeled, and then cut into quarters.
What type of bowl should be used for serving?
A large serving bowl is recommended for artfully arranging the salad components.
What tags are associated with this recipe?
Tags include salad, Mediterranean, Niçoise, tuna, healthy, summer dish, French cuisine, and vegetable.
What is the primary flavor profile of this salad?
It features a blend of savory, briny, and fresh flavors typical of Provençal cuisine.