Ingredients with Measurements:
- 1 lb. baby potatoes, halved
- 4 eggs
- 1/2 lb. green beans, trimmed
- 1/4 cup red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted
- 2 cans of tuna, drained
- 2 tbsp. capers
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
For the Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tbsp. red wine vinegar
- 1 tbsp. Dijon mustard
- 1 garlic clove, minced
- Salt and pepper, to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Salad bowl
Step-by-step instructions:
1. In a large pot, bring salted water to a boil. Add the potatoes and cook until tender, about 15-20 minutes. Drain and set aside to cool.
2. In the same pot, add the eggs and cover with water. Bring to a boil and cook for 8-10 minutes. Drain and place in a bowl of ice water to cool. Once cooled, peel and slice the eggs.
3. In a separate pot, bring salted water to a boil. Add the green beans and cook until tender, about 3-5 minutes. Drain and set aside to cool.
4. In a mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper to make the dressing.
5. In a large salad bowl, combine the cooked potatoes, green beans, red onion, Kalamata olives, tuna, capers, and parsley. Toss with the dressing until well coated.
6. Season with salt and pepper to taste. Arrange the sliced eggs on top of the salad.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Not applicable
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 20g
Protein: 25g
Substitutions for ingredients:
- Baby potatoes can be substituted with regular potatoes or fingerling potatoes.
- Green beans can be substituted with asparagus or sugar snap peas.
- Red onion can be substituted with shallots or scallions.
- Kalamata olives can be substituted with black olives or green olives.
- Tuna can be substituted with grilled chicken or salmon.
Variations:
- Add cherry tomatoes for a burst of sweetness.
- Use anchovies instead of tuna for a more traditional Nicoise salad.
- Add avocado for a creamy texture.
- Use mixed greens instead of potatoes for a lighter version.
Tips and tricks:
- To save time, cook the potatoes, green beans, and eggs in advance and store in the refrigerator until ready to use.
- Make sure to drain the tuna and capers well before adding them to the salad.
- For a more flavorful salad, marinate the tuna in the dressing for a few hours before adding it to the salad.
Storage instructions:
Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Not applicable
Presentation ideas:
Serve the salad on a large platter and arrange the sliced eggs on top. Garnish with additional parsley and capers.
Garnishes:
Parsley and capers
Pairings:
This salad pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Crusty bread or garlic bread
Troubleshooting advice:
If the salad seems dry, add more dressing or a splash of olive oil.
Food safety advice:
Make sure to cook the eggs and potatoes thoroughly to avoid any risk of foodborne illness.
Food history:
The Nicoise salad originated in Nice, France and traditionally includes tuna, green beans, potatoes, hard-boiled eggs, and olives.
Flavor profiles:
This salad is savory and tangy with a mix of textures from the tender potatoes and green beans to the briny olives and capers.
Serving suggestions:
Serve the salad as a main course for lunch or dinner.
Related Categories
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Region: French