Niçoise Salad
Craving something both delightful and nourishing? My Niçoise Salad is a perfect choice as it features a mix of tender baby arugula, succulent cherry tomatoes, rich kalamata olives, and protein-packed wild albacore tuna. Anchored by hard-boiled eggs and boiled russet potatoes, it's a hearty yet refreshing option for brunch, lunch, or a light dinner. The inclusion of a homemade dressing adds a tangy twist, ensuring every bite is bursting with flavor.
Equipment
- stove, pot, chefs knife
Ingredients
- 3-4 cups baby arugula
- 10 cherry tomatoes sliced
- 1 can wild albacore tuna drained
- ½ cup kalamata olives
- 1 handful green beans blanched
- 2 eggs hard-boiled
- 1 russet potato peeled, cubed and boiled till fork tender
- ¼ english cucumber thinly sliced
- ¼ red onion thinly sliced
- 4 anchovy filets optional
- sea salt & cracked pepper
Dressing Ingredients
- 1 clove garlic pressed or finely minced
- 1 tsp triple crunch mustard
- 3 tbsp apple cider vinegar
- 1 tsp maple syrup
- ¼ cup olive oil
- sea salt & cracked pepper
Instructions
Salad Instructions
- To a small jar add garlic, mustard, apple cider vinegar maple syrup and olive oil.
- Season with salt and pepper.
- Cover with a lid and shake vigorously to emulsify.
Nicoise Instructions
- Place two eggs in a small pot and cover with water.
- Bring to a boil, reduce heat to medium-high and add green beans on top of eggs. Cook for 3-5 minutes, remove beans and place beans in an ice bath. Cover pot with a lid and remove from the heat.
- Remove beans from ice bath and dry well.
- Run cold water over eggs until cool enough to handle. Gently peel eggs* and slice.
- Scatter arugula onto serving platter.
- Layer remaining ingredients to your preference.
- Drizzle 2-3 tbsp of salad dressing on top.
- Season with salt and cracked pepper.
Notes
If the are super fresh eggs the shells may stick to the eggs. It helps if the eggs are completely cool before peeling!