| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Inactive: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 head romaine lettuce, cut into bite-size pieces
- 4 eggs, hard-boiled
- Two 5-ounce cans good quality light tuna in oil, drained
- 2 green onions, chopped
- 1 tomato, seeded and chopped
- 1/2 pound green beans, blanched
- 2 large red potatoes, cubed and boiled
- Kosher salt and freshly ground black pepper
- Lemon-Olive Vinaigrette, recipe follows
- 1 teaspoon Dijon mustard
- 1/2 lemon, juiced
- 1/2 teaspoon vinegar (recommended: white wine vinegar)
- 1/4 cup olive oil
- 1 tablespoon chopped fresh thyme
- 1/2 cup briny olives from salad bar, chopped (recommended: nicoise)
- Kosher salt and freshly ground black pepper
Instructions
- On a large platter, place the romaine lettuce and top decoratively with the rest of the ingredients. Season with salt and pepper, to taste. Drizzle with Lemon-Olive Vinaigrette and serve.
- In a small bowl, whisk together the mustard, lemon juice, and vinegar. Drizzle in the olive oil and whisk to create an emulsion. Add the thyme, olives, and salt and pepper, to taste. Let sit at least 10 minutes to marry the flavors.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 534 |
| Total Fat | 26 g |
| Saturated Fat | 5 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 10 g |
| Sugar | 7 g |
| Protein | 34 g |
| Cholesterol | 173 mg |
| Sodium | 1379 mg |
Reviews
This is my easy “Go To” recipe for Salad Nicoise, which I make once a month or so. Because canned anchovies at my grocery are not very good, I buy anchovy paste and whisk it into the dressing, which gives it a salty brininess that is delicious. Also, I like to add 1-2 tablespoons of capers and a touch of dijon.
I spent a semester in Paris during college, and this brings back the memories!!
I just finished watching Melissa’s episode about salad Nicoise. I wonder what happened to those anchovies that she used in the vinaigrette. Why aren’t they mentioned in the written recipe above??? The anchovies is what makes this Nicoise salad distinctive. I’ve been to France and that’s how they serve it, with anchovies. It’s really frustrating to see constant discrepancies between what’s on the shows and what’s in the written version.
I added blanched asparagus instead of green beans because they were on sale. Delicious!
Thanks for bringing back a classic. I used to order this at a local restaurant. They went out of business in the 80’s. I just LOVED it. Th;anks
Very tasty! Could not find nicoise olives, so I used capers for the briny flavor. Love Melissa’s recipes.
Another great recipe from the best food network chef. Wish we could see more of her and on a different show. At 84 and a lifelong cook I have learned more good tips from Melissa than any other. Her personality is a big plus as well. Thanks.
nancybl
nancybl
Anchovies aren’t listed in the ingredient list but I did watch the episode and Melissa put anchovies in the dressing. They definitely should not be eliminated.
Made it and loved it, even though I couldn’t find Nicoise olives anywhere in town and had to sub stronger-tasting Kalamatas. Next time I think I’ll try KDUB74’s idea of adding a little anchovy paste too, that sounds really good.
Melissa D really knows her rustic French-style seasonings and techniques, I love most of her recipes that I’ve tried.
Melissa D really knows her rustic French-style seasonings and techniques, I love most of her recipes that I’ve tried.
Loved the recipe! My husband had never had this type of salad and he was pleasantly surprised. Plus the tip on how to cook the eggs is awesome!
Loved this. I added some anchovy paste to the dressing to give it an extra something. Nicoise salad is one of my favs, its a full meal in its self. I cook all the ingredients so I have them on hand in the fridge to be able to pull the salad together a few times a week.