Salade Niçoise

A classic summer french salad, this salad niçoise has something for everyone- fresh tomatoes, olives, green beans, fish. Perfect for a hearty yet light meal on those warm summer days!

5 from 3 votes

Print Pin

Course: Dinner, Lunch, Side Dish

Cuisine: French

Keyword: Green beans, Niçoise, Potatoes, Salad, Tuna

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: servings

Calories: 258kcal

Equipment

Sheet Pan
sauce pan
Strainer
salad spinner

Ingredients

Salad

1 head of lettuce, I used Batavia.
150 g green beans, fresh & trimmed
4 ripe tomatoes, quartered
200 g Ratte potatoes
4 eggs, hard boiled
115 g canned sardines, in olive oil
150 g black olives
salt & pepper, to taste

Vinaigrette

30 ml lemon juice, freshly squeezed
15 g Dijon mustard
60 ml olive oil
salt & pepper, to taste

Instructions

Vinaigrette

Add all of the ingredients to a bowl (or mason jar) and mix until combined.
Store in the fridge until needed

Salad

Preheat the oven to 200°C (400°F)
Drizzle the potatoes with olive oil & season with salt & pepper. Toss to cover.
Transfer the potatoes to a sheet pan and roast for approximately 30 minutes, mixing the potatoes half way through.
Blanche the green beans in heavily salted water for 6 minutes
Strain and plunge in ice water to stop the cooking entirely. Transfer to a kitchen towel and let dry.
Wash and chop the lettuce into smaller, bite size pieces and add to a large, wide salad bowl lettuce leaves.
Drizzle 15ml (1tsbp) of vinaigrette over the lettuce and sprinkle with a bit of salt.
Toss the green beans with a bit of olive oil & season with salt & pepper.
Break up the canned tuna with a fork and season with salt & pepper.
Add all of the ingredients to the bowl, creating mounds of each ingredient then add the tuna to the center of the salad.
Drizzle the salad with some vinaigrette and serve the rest along side the salad.

Tried this recipe?Mention @mysecretconfections or tag #mysecretconfections!

Nutrition