This gnocchi recipe is ideal for a spring lunch and features a ton of fresh vegetables. As an added benefit, it only requires one skillet! Add some chopped, grilled chicken if you’d like to satisfy your protein appetite.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 45 mins |
| Servings: | 4 |
Ingredients
- ½ pound new potatoes, quartered
- ⅓ pound fresh green beans – rinsed, trimmed and blanched
- 1 (5 ounce) can tuna
- ½ onion, thinly sliced
- ¼ cup pitted nicoise olives
- ¼ cup chopped fresh parsley
- ½ pound mixed salad greens
- 1 cup lemon vinaigrette
- 3 hard-cooked eggs, quartered
- 3 roma (plum) tomatoes, thinly sliced
- 4 anchovy filets
- 1 tablespoon capers
Instructions
- Bring a large pot of salted water to a boil; add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
- Combine potatoes, green beans, tuna, onion, parsley, olives, and parsley in a large bowl; refrigerate for 2 to 4 hours.
- Toss greens with vinaigrette in a salad bowl; top with chilled potato mixture. Garnish with eggs, tomatoes, anchovies, and capers.
Nutrition Facts
| Calories | 287 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 172 mg |
| Dietary Fiber | 4 g |
| Protein | 18 g |
| Saturated Fat | 2 g |
| Sodium | 1306 mg |
| Sugars | 17 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I used a dressing using 3/4 c olive oil, 1/4 c lemon juice, 1/8 c white wine vinegar, 2T dijon, 2 T honey, 1/2 t thyme, 1 t salt, 1 t pepper, 1 T minced shallot. Whisk together and then marinate potatoes and green beans. Seared ahi for 1.3 min per side; marinated in dressing and sprinkled black sesame seeds; seared in 1 T hot oil.
I love this salad. I don’t use the anchovies and used chopped scallions instead of onion today. I made the lemon vinaigrette with juice of one large lemon, half cup of olive oil, salt, pepper, garlic salt and a tsp of Dijon mustard. Tossed the ingredients with the dressing while still warm.
I used sear tuna steak leftovers. The salad was delicious. I used the lemon vinaigrette on this AR site. Delicious
We loved this! I subbed fresh grilled tuna. I used a regular vinaigrette (could not locate lemon) which I tossed with the cooked potatoes, parsley, tuna, etc. before refrigerating. I added dressing to the greens as well, and squirted lemon juice when it was all assembled. I also made separate servings and garnished each one. My only suggestion for recipe writers is to keep measurements consistent. 1/2 onion doesn’t tell us much!
This recipe is very good I forgot to add the capers and did not have the anchovies. Still I prepared a good lemon vinagrete and it was delicious. This is somewhat of a time consuming salad. I have made it many times before, so my solution is to prepare ahead the eggs and green beans to cut your preparation time by probably half. Chill them to finish the salad the next day if you wish. This adds crisp to the beans and firmness to the eggs. This is a salad that qualifies as a meal given its ingredients so be ready for a pretty satisfying dinner or lunch. Try it with albacore tuna too! It is delicious!
This was a great recipe for me, a novice at Salad Nicoise. Like one of the other reviewers, I also enjoyed leftovers the next day. I love anchovies, but to dilute their intensity, I used 2 and shredded them and mixed them in with the dressing which tasted wonderful.
I made this delicious salad tonight for a heart healthy summer dinner. I made it as written but did add a touch of olive oil to the dressing and because I did not have time to refrigerate it for 2-4 hours, instead I put it in a stainless steel bowl in the freezer for about 20 minutes and it was perfectly chilled. My husband, who is not a big salad eater, even raved about it so it will be a keeper for sure. Thank you for a great salad. Colorado Karen
This recipe doesn’t add an important step that makes all the difference. Once the potatoes and green beans are cooked and sliced they should be marinated in some of the vinaigrette for a few hours before putting the salad together. BTW asparagus is awfully good instead of green beans; it should be marinated too. It really makes a difference in the flavor of the salad; otherwise it’s just cold potatoes and beans in a salad.
Excellent salad, I made mine with one change, rather than canned tuna, I used 1/2 pound of fresh tuna, basted it with the vinaigrette and salt and pepper to taste then grilled it on the BBQ. Cooled slightly then sliced onto my salad. It was fantastic and not fishy at all.
no and yes
Delicious and filling salad. Will try it with a tuna steak next time, and add a bit more black olives.. I used Marie’s Lemon Herb dressing and it was good with it. I thought the leftovers might be gross and soggy, but it was great.
Hopefully it’s not heresy to leave out the olives and add more tomato. I like it better that way.
I make this often. It’s a favourite of ours. To enhance the flavour, use tuna packed in oil like they do in Europe! The flavour in amazing and less “canned” tasting. I buy Rio brand at the Italian grocery store.
Perfect. I read all of the reviews and I find it so interesting that everyone has to add or subtract or change just one thing. If you are that clever then post your own recipe. I’m looking for make as they are recipes that I dont not have to think about. Better than I could do. This was really good and tasty.
I lived in Casablanca, French Morocco, for three years in the early ’60s with my husband and children. We spent many, many weekends on the beach there and we would purchase our lunch from a food stand there on the beach. Once we tasted Salad Nicoise, a French creation, we were hooked! It had all these ingredients except the anchovies. I brought this “idea” back to the States when we returned and have continued to make it over the years since. The French used a dressing more like Caesar dressing. This recipe is as close to the original as I’ve found. Very, very tasty. Thank you for bringing back good memories!
We love Nicoise salad.But, I like it without the anchovies or capers Today, this salad was going to be our meal, so I scaled it up to 6 for my family of 4 and that made the perfect meal portions for us. Also I prefer to serve this the way they do it in some restaurants, veggies, eggs and tuna are set separately on the bed of greens. You could also try it with canned Sardines instead of Tuna. Sardines are much better for you. Just try getting the boneless skinless kind.
I omitted the capers and anchovies and it was still very good. The lemon vinaigrette was very good. I would make this again.
This is an excellent recipe and very tasty. We added fresh radishes for our garden. I only give this four stars because the prep time is a joke. Count on an hour or more for all the blanching, chopping, boiling, etc. well worth the trouble but don’t be doing this when you are in a hurry
This simplified take on Julia Child’s classic Salad Nicoise was just what I was after for a quick and healthy dinner. As a matter of personal taste I skipped the anchovies, onion and capers and used my own Lemon Dijon Vinaigrette. Rather than mixed greens, a la Julia, I used Boston lettuce. Once the potatoes are cooked, toss them with some of the vinaigrette and cover until you’re ready to serve. They absorb all that flavorful goodness. Rather than tossing altogether, I arranged this as a composed salad. This, a small baguette and a cup of clam chowder completed our meal.
Followed directions to the “T” and also used the “Lemon Vinaigrette salad” dressing from this website. Absolutely delicious! A perfect summer salad. Extra bonus: my husband told me this is THE BEST salad he’s ever had in his life! He wants to have it again this week!
This was fantastic! I added an extra Tbl. of capers, and left off the onion and anchovy filets, just as a personal preference. I couldn’t find a lemon vinaigrette on this site, so I used another one I found, and it ended up being perfect!: 1/8 cup fresh lemon juice + 1/2 cup extra virgin olive oil + 1/2 tsp. Dijon mustard + 1 clove garlic, minced + 1/2 tsp. kosher salt + 1/8 tsp. fresh ground pepper. Thanks so much for the recipe!