If you’re a fan of nutritious and balanced salads, you’ll love the nicoise salad recipe we’ve picked for you. Full of flavor and texture, this salad will delight your palate. Without further ado, here are variations of this exquisite salad.
Salad Niçoise is a hearty salad with tuna, green beans, hard-boiled eggs, tomatoes and potatoes. In addition, it can quite pass for a main dish. Make the most of the last days of summer by savoring salad nicoise with your favorite white wine for the perfect summer meal.
Nicoise salad is full of flavor and texture
Classic Nicoise Salad Recipe
Prepare dressing, pickled onions, eggs, potatoes, green beans a day ahead and refrigerate. Assemble the entire salad just before serving. If you’re making tuna steaks for a salad, marinate them in a little olive oil for an hour. Heat a large skillet over medium heat or place on a preheated grill. Cook the steaks for 2 to 3 minutes on each side until cooked through.
Ingredients:
For the vinaigrette
- ¼ cup lemon juice or red wine vinegar
- ¾ cup extra virgin olive oil
- 3 tablespoons finely chopped shallots
- 2 tablespoons finely chopped fresh basil
- 1 tablespoon finely chopped fresh thyme
- 2 teaspoons finely chopped fresh oregano or tarragon
- 1 teaspoon Dijon mustard
- salt
- Again ground pepper
Ingredients:
For the salad
- 2 grilled or cooked tuna steaks or 2 cans of drained tuna
- 6 boiled eggs, peeled and quartered
- 600-650 grams of new potatoes
- salt
- Again ground pepper
- 2 medium heads of lettuce, torn into bite-sized pieces
- 3 small tomatoes, seeded and quartered
- 1 small red onion, thinly sliced
- 220g green beans, trimmed and cut into 5cm pieces
- ¼ cup olives
- 2 tablespoons washed capers
- A few anchovy fillets
Classic Nicoise Salad Recipe
Preparation:
Vinaigrette
- Place the oil, lemon juice or red wine vinegar, shallots, herbs and mustard in a bowl.
- Cover with a lid and stir until well combined.
- Add salt and pepper to taste.
some salad
- Marinate the red onion slices in a small bowl and add 3 tablespoons of the dressing.
- Place the potatoes in a large saucepan and cover with 5cm of water.
- Add 1 tablespoon of salt to it. Heat over high heat to bring to a boil.
- Reduce heat and cook until potatoes are tender to the touch (test with a fork), about 10 minutes.
- Drain and cut into halves or quarters while still hot.
- Place them in a bowl and dress with ¼ cup vinaigrette.
- Fill a medium saucepan halfway with water and add 2 teaspoons of salt.
- Bring to a boil over very high heat.
- Add the green beans to the boiling water.
- Cook until tender but still firm to the bite (about 3-5 minutes).
- To stop cooking, drain and rinse with cold water, or shock for half a minute in ice water.
- Arrange a bed of lettuce on a serving platter.
- Cut the tuna steaks into 2 cm thick slices.
- Place the tuna in the middle of the lettuce.
- Scatter the tomatoes and onions around the tuna.
- Arrange the potatoes and green beans around the edges of the lettuce.
- Also add eggs, olives and anchovy fillets.
- Sprinkle with capers.
- Serve slightly warm or at room temperature.
Tuna salad, green beans, green salad and eggs
Ideas for Nicoise Rice Salad with Tuna
Ingredients:
- 70g green beans, halved lengthwise
- 125 g cooked long grain white rice
- 1 small gem lettuce, leaves separated, torn
- 6 cherry tomatoes, halved
- 2 tablespoons marinated green olives
- 1 anchovy fillet, drained and chopped
- 95 g canned tuna in oil
- Half teaspoon Dijon mustard
- Red wine vinegar 3 tsp
- 1 hard boiled egg, halved
Preparation:
- Place the green beans in a bowl. Cover with boiling water.
- Let stand 1 minute or until bright green and tender.
- drain
- Rinse under cold water and drain again.
- Cook the rice in the microwave following the package directions.
- Meanwhile, place green beans, lettuce, tomatoes, olives, anchovies, drained tuna, mustard and vinegar in a large bowl. Add the rice.
- Season with salt and pepper.
- Mix gently. Serve with a hard-boiled egg.
Ideas for Nicoise Rice Salad with Tuna
Simple and original salad with salmon
This is a great idea for a hearty and refreshing salad which can be eaten as an appetizer or main course. Here we have replaced the tuna with salmon from the original recipe. The color of the latter stands out between green salad and egg yolk. Without further ado, here’s what you need to make this salmon salad.
Ingredients:
For the vinaigrette
- ½ cup mayonnaise
- ¼ cup extra virgin olive oil
- ¼ cup Dijon mustard
- ¼ cup lemon juice
- 1 teaspoon dried dill
- ¼ teaspoon black pepper
- Half a teaspoon of salt
Ingredients:
For the salad
- 500 grams of salmon fillet
- 1 jar of capers, drained, rinsed, dried
- 3 tablespoons olive oil
- 120 grams of chopped green beans
- 4 hard-boiled eggs, halved
- 6 cups salad greens
- ½ cup Greek olives
- 1 cup cherry tomatoes
Preparation:
- Preheat oven to 180ºC.
- In a small bowl or jar, fitted with a lid, place the ingredients for the vinaigrette. Booked.
- Heat olive oil in a small saucepan over medium heat.
- When the oil is hot, fry the capers until they open (about 1 minute).
- Drain on a plate lined with paper towels.
- Place salmon, skin side down, on a parchment-lined baking sheet.
- Brush with ¼ cup dressing and set aside.
- Boil water in two small pots.
- Place the salmon in the oven for 15 minutes.
- Cook the eggs in a pot of boiling water for 6 minutes.
- Blanch the green beans in a second pot of boiling water until tender but still crisp (about 3 minutes).
- Once the salmon is cooked (it flakes easily with a fork), prepare the salad.
- Place green salad on a large serving platter, top with salmon, fried capers, green beans, egg, olives and tomatoes.
- Serve drizzled with remaining dressing.
Simple and original mixed salad
Nicoise Salad – A dressing, full of flavor
Ingredients:
- 2 tablespoons finely chopped shallot
- 2 tablespoons red or white wine vinegar
- ¼ teaspoon fine sea salt
- Dijon mustard 2 tsp
- 4-6 tablespoons extra virgin olive oil
- Fresh black pepper to taste
Preparation:
- In a small bowl, combine shallots, vinegar, and ¼ teaspoon fine sea salt.
- Let stand 10 minutes.
- Stir in the mustard, then slowly add the olive oil in a very thin stream, stirring constantly until the dressing is smooth.
- Season with fine sea salt and black pepper.
Options:
The dressing can be made ahead and refrigerated in a mini jar, with a tight-fitting lid, for up to a week.
A vinaigrette idea, full of flavor
Tuna Summer Salad
Concept of a balanced diet
Nutritious salad, full of flavor
A perfect summer salad
Nutritious Grilled Tuna Salad Ideas
Summer salad, full of freshness and color
Nicoise salad with tuna
Nutritious salad, full of flavor
Concept of a balanced diet
