Salad: France – Salade Niçoise (Niçoise Salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 10 min

Total 40 min

Ingredients

7 oz / 200 g tuna in olive oil, drained
4 small new potatoes, halved
5 oz / 150 g green beans, trimmed
2 carrots, thinly sliced or blanched
2–3 ripe tomatoes, quartered
4 eggs, hard-boiled and halved
Mixed lettuce leaves (butter lettuce or romaine)
8 anchovy fillets (optional) and/or Niçoise olives
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) red wine vinegar
1 tsp Dijon mustard
Salt to taste
Freshly ground black pepper to taste
Fresh parsley, chopped

Instructions

1. Boil potatoes until tender; drain and cool slightly. Blanch green beans 2–3 minutes until crisp-tender and plunge into ice water; drain. Blanch carrot slices if desired.
2. Whisk olive oil, red wine vinegar and Dijon with salt and pepper to make the vinaigrette.
3. Arrange lettuce on a large platter. Place quartered tomatoes, potatoes, green beans, carrots, tuna, egg halves and olives in separate sections over the lettuce.
4. Drizzle the vinaigrette evenly over the salad and scatter chopped parsley; add anchovies if using.
5. Serve immediately as an entree, allowing diners to compose portions onto plates.