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Classic Nicoise Salad

A classic Nicoise salad made with crisp green beans, fork tender potatoes, soft boiled egg and tuna with a side of a simple french vinaigrette with fresh thyme.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4
Author: Nikole Goncalves

Ingredients

  • 4 organic free range eggs
  • 2 cans tuna in water drained
  • 2 cups green beans
  • 6-8 mini potatoes
  • 1 cup cherry tomatoes sliced in half
  • 1/2 cup kalamta olives pitted
  • 1 head of red leafy lettuce chopped

Simple French Vinaigrette

  • 1 tbsp chopped fresh thyme or sub 1 tbsp tired thyme
  • 1/2 cup olive oil
  • 1 tbsp grainy dijon mustard
  • 1/2 shallot minced 2 tbsp
  • 1/4 cup white wine vinegar
  • pinch sea salt and black pepper

Instructions

  • Potatoes: In a medium saucepan add in mini potatoes and cover with cool water by 1 inch. Bring water to a boil over high heat, then reduce heat slightly to med-high until water is at a low boil. Cook uncovered for 10-12 minutes, or until fork tender. Drain, rinse with cool water and let cool. Once cooled to the touch, slice into halves or quarters depending on the size of potatoes. Set aside.
  • Hard boiled eggs: While potatoes are cooking place eggs in a large saucepan. Cover them with cold water by 1 inch and bring to a boil over medium heat. Once water has reached a boil, cover and remove from heat and let sit for 12 minutes.
  • OR
  • Jammy soft boiled eggs: Bring a large saucepan of water to a boil over medium-high heat. Then using a slotted spoon, slowly lower eggs into water one at a time. Cook for 6½ minutes.
  • Next, using a slotted spoon, transfer eggs to a ice bath (bowl with cold water and ice cubes) for 1-2 minutes to cool and stop the cooking. using the back of a metal spoon tap and crack the shell so you can easily peel it away and set aside.
  • Green Beans: While potatoes & eggs are cooking fill a small saucepan with 2 inches of cool water and bring to a boil. Add in french green beans, cover and boil steam/boil for 3-4 minutes until slightly cooked and bright green. Drain and transfer to an ice bath for 2 minutes to cool and stop the cooking while retaining the bright green colouring. Dry with a clean tea towel and set aside.
  • On a large plate or platter assemble salad by layering chopped lettuce, cherry tomatoes, potatoes, green beans, tuna, olives and sliced eggs. Drizzle over dressing and serve!

Simple French Vinaigrette

  • In a glass jar add in all ingredients and shake well until emulsified together.

Notes

Any leftover ingredients can be stored in separate containers for up to 3-4 days and assembled into a salad throughout the week.
The dressing will keep well in an air tight container in the fridge for up to 5 days.