Savor fresh summer greens in this classic salad, which originated in Nice, France. It is a blend of briny black olives, tender chunks of tuna, cherry tomatoes, and boiled egg halves on a bed of your favorite salad greens. Drizzle your Nicoise salad with some flavorful mustard vinaigrette, and you have a lovely side or a light summer lunch. Smart Recipes, European Recipes, Fish,Eggs Recipes, Recipes Fish,Eggs European Modern Nicoise Salad Modern Nicoise Salad Recipe | CHEFBear.net PT5M Serves 4 1/2 Cup Oil-Packed Tuna 1/2 Cup Oil-Packed Black Olives 4 Cups Butter Lettuce 4 Medium Hard Boiled Eggs 12 Medium Grape Tomatoes 4 Medium Red Skin Potatoes 1/2 Pound French Green Beans 1 5/16 Cup Extra-Virgin Olive Oil 1/2 Cup Whole Grain Mustard 1/2 Cup Red Wine Vinegar 1/2 Cup Fresh Lemon Juice 2 Medium Shallot 2 Teaspoon Sugar 1/2 Teaspoon Kosher Salt & Freshly Ground Black Pepper Drain the tuna and set aside. Drain the olives and halve them, or roughly chop if desired. Wash lettuce in a salad spinner and pat-dry the using a clean kitchen towel. Prepare the vinaigrette, combine all the vinaigrette ingredients to a mason jar. Cover tightly and shake for at least 30 seconds to fully incorporate the ingredients. Place lettuce on a serving plate and top with the eggs, tomatoes, potatoes, beans, olives, and tuna. Drizzle with the prepared vinaigrette. You can also toss all the ingredients together in a large bowl if desired.

Modern Nicoise Salad

Modern Nicoise Salad Recipe


Savor fresh summer greens in this classic salad, which originated in Nice, France. It is a blend of briny black olives, tender chunks of tuna, cherry tomatoes, and boiled egg halves on a bed of your favorite salad greens. Drizzle your Nicoise salad with some flavorful mustard vinaigrette, and you have a lovely side or a light summer lunch.

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Recipe Information

Flavor Profile

European

Protein

Fish,Eggs

Category

Salads

Serves

4

Total Time

5 Minutes

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Ingredients

      • 1/2 Cup Oil-Packed Tuna
      • 1/2 Cup Oil-Packed Black Olives (Pitted & Halved)
      • 4 Cups Butter Lettuce (Roughly Torn)
      • 4 Medium Hard Boiled Eggs (Halved)
      • 12 Medium Grape Tomatoes (Halved)
      • 4 Medium Red Skin Potatoes (Quartered & Boiled)
      • 1/2 Pound French Green Beans (Trimmed & Blanched)

      • Mustard & Shallot Vinaigrette
      • 1 5/16 Cup Extra-Virgin Olive Oil
      • 1/2 Cup Whole Grain Mustard
      • 1/2 Cup Red Wine Vinegar
      • 1/2 Cup Fresh Lemon Juice
      • 2 Medium Shallot (Minced)
      • 2 Teaspoon Sugar
      • 1/2 Teaspoon Kosher Salt & Freshly Ground Black Pepper

Directions

  1. Drain the tuna and set aside. Drain the olives and halve them, or roughly chop if desired. Wash lettuce in a salad spinner and pat-dry the using a clean kitchen towel.
  2. Prepare the vinaigrette, combine all the vinaigrette ingredients to a mason jar. Cover tightly and shake for at least 30 seconds to fully incorporate the ingredients.
  3. Place lettuce on a serving plate and top with the eggs, tomatoes, potatoes, beans, olives, and tuna. Drizzle with the prepared vinaigrette. You can also toss all the ingredients together in a large bowl if desired.



Nutrition & Cost Facts

Calories

1001.0 kcal

Carbs

49.0 g

Fat

80.0 g

Protein

24.0 g

Cost Per Serving

$4.03

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Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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