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Salade Niçoise

5 from 3 votes
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!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Lunch, Side Dish
Cuisine: French
Calories: 258
Ingredients Equipment Method

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

Equipment

  • Sheet Pan
  • sauce pan
  • Strainer
  • salad spinner

Method
 

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