Salade Niçoise Recipe 🥗 • A Famous French Riviera Classic! - Episode 647

tuna

🥗Healthier: canned salmon

💰Cheaper: canned sardines

Canned salmon offers similar flavor with more omega-3s.

black olives

🥗Healthier: kalamata olives

💰Cheaper: green olives

Kalamata olives provide a richer taste.

anchovies

💰Cheaper: capers

Capers add a briny flavor without fish.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is heart-healthy and has a high smoke point.

A couple hours before serving the salad, boil the eggs until hard boiled, then plunge them in an ice water bath and set aside.

In a small bowl, add pressed garlic, freshly squeezed lemon juice, raspberry wine vinegar, Dijon mustard, Herbes de Provence, and freshly ground black pepper.

In a slow steady stream, add olive oil while whisking constantly.

Chop one anchovy filet finely and add it to the vinaigrette, whisk again, and taste to adjust if necessary, adding a little honey to reduce tartness.

Cover the vinaigrette and transfer to the fridge for 1 ½ hours.

An hour before serving, place baby potatoes in a medium pot, fill with cold water, add salt, cover, bring to a boil, and cook for 10 to 12 minutes until just tender.

Remove from heat, drain the potatoes, and let them sit for a few minutes before cutting them in half.

Cut green beans into thirds, fill a pot with water, add sea salt, bring to a boil, and blanch the green beans for 2 minutes.

Plunge the green beans in an ice water bath to stop cooking and let cool for a few minutes.

Slice the red onion, place in a bowl, pour 1 tablespoon of lemon juice and about half of 1/3 cup of cold water, toss to coat, let marinate for 5 minutes, then drain.

Cut the remaining anchovy filets into ¼-inch pieces and set aside.

Prepare the salad ingredients: capers, anchovies, olives, cucumber, red and yellow peppers, red onion slices, cherry tomatoes, halved potatoes, blanched green beans, tuna, sliced hard boiled eggs, and lettuce.

Assemble the salad starting with lettuce on the plate, followed by cucumber slices, potato halves, cherry tomatoes, green beans, red onion slices, bell peppers, chunks of tuna, sliced hard boiled eggs, capers, olives, and anchovies.

Drizzle vinaigrette on top and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens