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.
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Servings: 2
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!
Nutrition
Serving: 1serving | Calories: 623kcal | Carbohydrates: 35g | Protein: 33g | Fat: 40g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Trans Fat: 0.01g | Cholesterol: 205mg | Sodium: 978mg | Potassium: 1264mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1907IU | Vitamin C: 39mg | Calcium: 175mg | Iron: 5mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.