Classic Nicoise Salad

(from kylerhea’s recipe box)

Source: MCC - Too Hot to Cook - Nirit Yadin

Categories: ***, August2013, Faves, Healthy, Salad Dressings, Salads


  • For dressing::
  • 1/4 cup Champagne vinegar
  • 2 tsp Dijon mustard
  • 2 large garlic cloves, minced
  • 1/2 tsp sugar
  • 1/3 cup extra virgin olive oil
  • For salad::
  • 1 pound green beans, trimmed and halved
  • 1 pound small yellow fleshed potatoes (such as Yukon Gold)
  • 2 6oz cans tuna in olive oil, drained
  • 2 cups cherry tomatoes, halved
  • 1/2 cup pitted olives (Nicoise or Gaeta)
  • 3 Tbs rinsed, drained, bottled capers
  • 1/2 cup finely chopped flat leaf parsley
  • 4 hard-boiled eggs, quartered


  1. Make dressing::

  2. Whisk together vinegar, mustard, garlic, sugar, 1/2 tsp salt, and 1/4 tsp pepper, then add oil in a slow stream, whisking until emulsified.

  3. Make salad::

  4. Cook beans in a pot of boiling salted water (2 Tbs salt to 6 quarts water) uncovered, until tender 5-6 minutes. Immediately transfer with a slotted spoon to large sheet pan and spread in a layer to stop cooking.

  5. Drain beans and pat dry. Add potatoes to boiling water and simmer, uncovered, until tender, about 20 minutes, then drain. Halve potatoes while still warm and dress with some of the dressing. Gently flake tuna and toss with 1 Tbs of the dressing.

  6. Toss potatoes and beans with tomatoes, olives, capers, parsley and remaining dressing in a large bowl. Season with salt and pepper and top with tuna and eggs.

  7. If you want, serveon a bed of greens tossed with the same dressing.

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