Classic French Nicoise Salad
For 4 servings
1 pound red-skinned potatoes, cooked, sliced 1/3 inch thick
10 ounces haricots verts or thin green beans, trimmed, cooked al dente
4 large hard-boiled eggs
8 cherry tomatoes, halved or quartered
1 head Boston lettuce, leaves separated
4 large radishes, trimmed and sliced
¼ of a cucumber, peeled and sliced
1 jarred roasted red pepper cut into strips
2 5 1/2-ounce cans of Italian tuna packed in olive oil, drained
1/2 cup Nicoise olives
French baguette, warmed
¼ cup red wine vinegar
1 shallot, chopped
1 small garlic clove, minced
2 teaspoons Dijon mustard
¼ teaspoon dried thyme
½ teaspoon salt
½ teaspoon pepper
1 teaspoon honey
8 fresh basil leaves
¼ cup parsley
¾ cup extra-virgin olive oil
Make the dressing: Whisk the vinegar, shallot, mustard, honey, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
Divide the lettuce among 4 plates. Arrange the potatoes, green beans, radishes, hard-cooked eggs, and tuna on top in an attractive pattern. Add the remaining ingredients and drizzle with the dressing.
Dorothy's New Vintage Kitchen
July 15, 2022 at 11:02 am
I love a composed salad! This looks like a salad bar on a plate!
For the Love of Cooking
July 15, 2022 at 12:22 pm
Seriously, the perfect summer meal.
July 15, 2022 at 2:29 pm
Nothing better on hot summer nights! The vinaigrette recipe looks great. I don’t usually put fresh basil in, but I am sure it will be wonderful?
July 15, 2022 at 3:32 pm
We were surprised at how delicious the dressing is.
July 19, 2022 at 10:49 pm
This looks really good and simple! It’s the middle of winter in New Zealand however I’ve bookmarked it for the summer!
Pingback: Summertime Dining — jovina cooks | My Meals are on Wheels