Nicoise Salad
Nicoise Salad combines fresh vegetables, tuna, and eggs with a tangy vinaigrette, prepared by assembling and dressing ingredients.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Tuna (canned in olive oil, drained) | 500 | Grams |
| Green Beans (trimmed) | 300 | Grams |
| Baby Potatoes (boiled and halved) | 500 | Grams |
| Cherry Tomatoes (halved) | 200 | Grams |
| Black Olives (pitted) | 100 | Grams |
| Red Onion (thinly sliced) | 1 | Count |
| Eggs (hard-boiled and quartered) | 5 | Count |
| Anchovy Fillets (optional) | 10 | Count |
| Mixed Salad Greens (washed) | 150 | Grams |
| Extra Virgin Olive Oil | 100 | Milliliters |
| Red Wine Vinegar | 50 | Milliliters |
| Dijon Mustard | 2 | Tbsp |
| Garlic (minced) | 1 | Clove |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground, to taste) | 1 | Tsp |
Instructions
- Blanch the green beans in boiling water for 3 minutes, then transfer to ice water to cool.
- In a small bowl, whisk together olive oil, red wine vinegar, dijon mustard, minced garlic, salt, and black pepper to make the vinaigrette.
- Arrange mixed salad greens on a large serving platter.
- Top the greens with tuna, boiled potatoes, cherry tomatoes, black olives, red onion slices, and anchovy fillets.
- Add the blanched green beans and quartered hard-boiled eggs to the platter.
- Drizzle the vinaigrette over the salad and gently toss to combine before serving.
Prep
- Boil and cool eggs at least 1 hour in advance.
- Boil and cool potatoes at least 1 hour in advance.
Kitchen equipment
Salad SpinnerLarge Serving Platter