The Nicoise Salad is a timeless classic that effortlessly brings together the best of summer produce into one stunning dish. Our version elevates this traditional favorite with a lemony shallot vinaigrette that adds a bright and tangy flair, perfectly complementing the medley of flavors. The combination of tender potatoes, crisp green beans, juicy cherry tomatoes, and rich, oil-packed tuna creates a harmonious balance that's as delicious as it is nutritious.
Imagine serving this beautiful salad as a centerpiece for a relaxed outdoor lunch or a light dinner. The fresh greens provide a crisp base, while the hard-boiled eggs and olives add layers of texture and flavor. Each bite offers a delightful mix of savory, tangy, and fresh notes, making it an unforgettable culinary experience.
Customizing This Dish
- Tuna Alternatives: For a different protein, try substituting the tuna with grilled chicken, seared salmon, or even a plant-based option like chickpeas or marinated tofu. You can also use grilled tuna steak instead of the traditional oil-packed tuna.
- Veggie Variations: While the combination of potatoes, green beans, and cherry tomatoes is traditional, you can really use any summer produce you have on hand, like cucumbers or bell peppers.
- Herb Enhancements: Fresh herbs can bring a new dimension to this salad. Consider adding chopped fresh basil, parsley, or tarragon to the vinaigrette or as a garnish.
Storing and Serving Leftovers
Leftovers from this Nicoise Salad can be a lifesaver for quick meals. Here’s how to keep them fresh:
- Storing: Store each component separately in airtight containers in the refrigerator. This helps to maintain the texture and flavor of each ingredient. The salad greens should be kept dry and stored in a container lined with paper towels to absorb any excess moisture.
- Serving: When ready to serve, combine the ingredients as needed and toss with the vinaigrette just before eating to prevent the salad from becoming soggy. Leftovers can be enjoyed cold or at room temperature, making them perfect for a quick lunch or an easy dinner option.
Nicoise Salad
For the Salad:
- 6 cups mixed salad greens (such as butter lettuce, arugula, and spinach)
- 1 lb baby potatoes, halved
- 1/2 lb green beans, trimmed
- 2 cups cherry tomatoes, halved
- 2 cans (5 oz each) tuna in oil, drained
- 4 large eggs, hard boiled and quartered
- 1/2 cup pitted black olives
For the Lemony Shallot Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 small shallot, finely minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme
- In a medium saucepan, place the baby potatoes and cover with cold water. Bring to a boil and cook for about 10-12 minutes, or until the potatoes are fork-tender. Remove with a slotted spoon and let cool slightly.
- Using the same saucepan, bring fresh water to a boil. Add the green beans and cook for about 2-3 minutes, until tender-crisp. Immediately transfer the green beans to a large bowl of ice water to stop the cooking process. Drain and let cool slightly.
- In a small mixing bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced shallot, salt, pepper, and dried thyme until well combined. Set aside.
- In a large mixing bowl, gently toss the salad greens with half of the lemony shallot vinaigrette. Arrange the dressed salad greens on a large serving platter or individual plates. Evenly distribute the halved potatoes, blanched green beans, cherry tomatoes, drained tuna, quartered hard boiled eggs, and black olives over the salad greens.
- Drizzle the remaining vinaigrette over the top of the salad. Serve immediately.
- If using canned tuna in this dish, look for tuna that is packed in olive oil for a superior flavor.
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