Niçoise Salad - A Classic Mediterranean Salad From Nice, France

tuna

🥗Healthier: canned salmon

💰Cheaper: canned mackerel

Canned salmon is a healthier alternative with omega-3 fatty acids, while mackerel is often cheaper.

black olives

🥗Healthier: kalamata olives

💰Cheaper: green olives

Kalamata olives are richer in flavor, while green olives can be more budget-friendly.

Cut the red potato into about one-inch chunks, leaving the skin on.

Boil the potato chunks until cooked, then drain them.

Blanch the green beans by boiling them for three minutes, then plunge them into cold water to stop the cooking process.

Prepare the seven-minute eggs by placing them in cold water, bringing it to a boil, then turning off the heat and covering the pot for seven minutes.

In a mason jar, combine a quarter cup of extra virgin olive oil, a teaspoon of dijon mustard, three tablespoons of white wine vinegar, a teaspoon of salt, a quarter teaspoon of freshly cracked black pepper, and a teaspoon of fresh thyme leaves. Shake to mix the vinaigrette.

Sprinkle a tablespoon of white wine vinegar over the drained potatoes and let them cool.

In a large mixing bowl, combine the mixed lettuce, chopped tomatoes, tuna, nicoise olives, and scallion.

Pour half of the vinaigrette over the salad mixture and toss gently to combine.

Plate the salad mixture and arrange the cooled potatoes and seven-minute eggs on top.

Drizzle the remaining vinaigrette over the assembled salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens