Nicoise Salad can be as light as an entree or a full main meal.
All of the ingredients in this recipe can be substituted for cheaper options but this the specifics so you can change it to suit.
It is a fresh, delicious salad that can be enjoyed all year round!
Nicoise Salad
A French classic with tuna, eggs, green beans, potatoes, and olives tossed in vinaigrette. Fresh, colorful, and perfect for lunch or light dinners.
Course: AppetizersCuisine: AustralianDifficulty: Easy
Servings
6
servingsPrep time
15
minutesCooking time
20
minutesCalories
180
kcalTotal time
35
minutes
Cook Mode
Keep the screen of your device on
Ingredients
12 Chat Potato
400 grams Green Beans-topped and tailed
4 Eggs
0.25 cup Olive Oil-extra virgin
0.25 cup Red Wine Vinegar
2 tsp Mustard
425 grams Tuna
2 Cos Lettuce
550 grams Truss Tomato-baby tomatoes, halved
0.5 cup Olives-Kalamata
0.5 tsp Salt
Directions
- Halve the potatoes and boil in a large saucepan of boiling water for 10 minutes or until just tender.
- Using a slotted spoon to transfer the potatoes to a bowl out of the heat.
- Place the beans in the pan and cook for 2-3 minutes or until bright green and tender crisp.
- Run under cold running water to stop the cooking process. Drain.
- Meanwhile, place the eggs in a small saucepan of cold water. Bring to the boil over high heat.
- Gently boil, uncovered, stirring occasionally, for 7 minutes.
- Drain and cool under cold running water. Peel and quarter.
- Whisk together the oil, vinegar, mustard and sugar in a jug until well combined.
- Season with salt and pepper.
- Flake the canned tuna into a bowl.
- Divide the potato, beans, egg, tuna, lettuce, tomato and olives evenly among serving bowls.
- Drizzle over the dressing.
- Season with salt and pepper to serve.
- Recipe Hints and Tips:
- Nicoise Salad is not suitable to freeze.
- Want more great salad ideas? Click Here for our Salad Recipe List!
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