Nicoise Salad Recipe

Hard-boiled eggs: These provide protein and a creamy texture to the salad.

Green beans: Blanched to retain their crispness and vibrant color.

Cherry tomatoes: Halved for a burst of sweetness and acidity.

Red onion: Thinly sliced to add a sharp, pungent flavor.

Tuna in olive oil: Drained and flaked for a rich, savory taste.

Black olives: Add a briny, salty element to the salad.

Small potatoes: Boiled and quartered for a hearty component.

Lettuce: Torn into pieces to form the base of the salad.

Olive oil: Used in the dressing for a smooth, fruity flavor.

Red wine vinegar: Adds acidity and brightness to the dressing.

Dijon mustard: Provides a tangy kick to the dressing.

Salt and pepper: Season to taste, enhancing all the flavors.

To ensure your green beans retain their vibrant color and crisp texture, make sure to immediately transfer them to ice water after blanching. This process, known as shocking, halts the cooking process and helps preserve their bright green hue and crunchiness.

• hard-boiled eggs - Substitute with soft-boiled eggs: Soft-boiled eggs provide a creamier texture and a slightly different flavor profile.

• hard-boiled eggs - Substitute with tofu: For a vegan option, tofu can mimic the texture and provide protein.

• trimmed green beans - Substitute with asparagus: Asparagus offers a similar crunch and can be blanched just like green beans.

• trimmed green beans - Substitute with snap peas: Snap peas have a similar texture and a slightly sweet flavor.

• halved cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes are similar in size and sweetness.

• halved cherry tomatoes - Substitute with sun-dried tomatoes: Sun-dried tomatoes add a more intense flavor and chewy texture.

• thinly sliced small red onion - Substitute with shallots: Shallots have a milder flavor and can be used similarly.

• thinly sliced small red onion - Substitute with green onions: Green onions provide a milder onion flavor and a bit of color.

• drained tuna in olive oil - Substitute with canned salmon: Canned salmon offers a different flavor but similar texture and nutritional benefits.

• drained tuna in olive oil - Substitute with chickpeas: For a vegetarian option, chickpeas provide protein and a different texture.

• black olives - Substitute with kalamata olives: Kalamata olives have a similar briny flavor but are slightly more robust.

• black olives - Substitute with capers: Capers provide a similar salty and tangy flavor.

• boiled and quartered small potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor and a touch of sweetness.

• boiled and quartered small potatoes - Substitute with cauliflower florets: Cauliflower offers a low-carb alternative with a different texture.

• torn into pieces head of lettuce - Substitute with spinach: Spinach provides a different texture and additional nutrients.

• torn into pieces head of lettuce - Substitute with arugula: Arugula adds a peppery flavor and a different texture.

• olive oil - Substitute with avocado oil: Avocado oil has a similar fat content and a mild flavor.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and high smoke point.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity with a slightly different flavor.

• red wine vinegar - Substitute with lemon juice: Lemon juice offers a fresh, acidic alternative.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard provides a similar flavor with a different texture.

• dijon mustard - Substitute with yellow mustard: Yellow mustard is milder but can be used in a pinch.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami flavor.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different flavor profile.

• To store the Nicoise salad, first ensure all components are completely cooled. This prevents condensation, which can make the lettuce soggy.
• Separate the dressing from the salad. Store it in a small airtight container to keep it fresh and prevent the salad from becoming overly moist.
• Place the salad components in an airtight container. For best results, layer the ingredients, starting with the heartier items like potatoes and green beans at the bottom, and more delicate items like lettuce and cherry tomatoes on top.
• Store the hard-boiled eggs separately in an airtight container to maintain their texture and flavor.
• If you plan to enjoy the salad within a day or two, keep it in the refrigerator. The Nicoise salad can be stored for up to 2 days, but for optimal freshness, consume it within 24 hours.
• For freezing, note that some ingredients like lettuce and cherry tomatoes do not freeze well due to their high water content. However, you can freeze the potatoes, green beans, and tuna.
• To freeze, place the freezable components in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of freshness. Frozen components can be stored for up to 3 months.
• When ready to use, thaw the frozen components in the refrigerator overnight. Assemble the salad with fresh lettuce, cherry tomatoes, and red onion, and add the thawed items.
• Whisk the dressing again before drizzling it over the salad to ensure it is well combined.

• Separate the hard-boiled eggs and lettuce from the rest of the salad. These ingredients are best served cold and can become unappetizing if reheated.
• Place the remaining salad ingredients (excluding the eggs and lettuce) in an oven-safe dish. Cover with aluminum foil to prevent drying out.
• Preheat your oven to 350°F (175°C). Once heated, place the dish in the oven and warm for about 10-15 minutes, or until the potatoes and green beans are heated through.
• Alternatively, you can use a microwave. Transfer the salad (excluding the eggs and lettuce) to a microwave-safe container. Cover loosely with a microwave-safe lid or plastic wrap. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
• Once the salad is warmed, reassemble it by adding the lettuce and hard-boiled eggs back in. Drizzle with a bit more olive oil and red wine vinegar if needed to freshen up the flavors.
• Serve immediately and enjoy the rejuvenated Nicoise Salad.

• Pot: used for boiling the potatoes until they are tender.

• Colander: essential for draining the boiled potatoes and blanched green beans.

• Bowl of ice water: necessary for cooling the blanched green beans quickly to retain their color and crispness.

• Large mixing bowl: where you will combine the lettuce, cherry tomatoes, red onion, olives, and tuna.

• Small mixing bowl: used for whisking together the olive oil, red wine vinegar, dijon mustard, salt, and pepper to make the dressing.

• Whisk: helps in thoroughly mixing the dressing ingredients.

• Knife: needed for halving the cherry tomatoes, slicing the red onion, and quartering the boiled potatoes.

• Cutting board: provides a safe surface for cutting the vegetables and other ingredients.

• Tongs: useful for tossing the salad gently to combine all the ingredients.

• Serving platter: ideal for arranging the hard-boiled eggs on top of the salad and presenting it beautifully.

• Measuring spoons: ensures accurate measurement of the olive oil, red wine vinegar, and dijon mustard for the dressing.

Pre-cook the potatoes: Boil the potatoes in advance and store them in the fridge to save time on the day you make the salad.

Use pre-washed lettuce: Buy pre-washed lettuce to skip the washing and drying steps.

Opt for canned beans: Use canned green beans instead of fresh ones to eliminate the need for blanching.

Pre-make the dressing: Whisk together the dressing ingredients and store in a jar, ready to pour when needed.

Hard-boil eggs in bulk: Cook multiple eggs at once and keep them in the fridge for quick use.