Ingredients with Measurements:
- 1 lb. baby potatoes, halved
- 1 lb. green beans, trimmed
- 4 eggs
- 1/2 lb. cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Niçoise olives
- 2 cans of tuna, drained
- 1/4 cup capers
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh chives
- 1/4 cup olive oil
- 2 tbsp. red wine vinegar
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Large bowl
- Whisk
Step-by-step instructions:
1. In a large pot of boiling salted water, cook the potatoes until tender, about 15 minutes. Drain and transfer to a large bowl.
2. In the same pot of boiling salted water, cook the green beans until tender, about 5 minutes. Drain and transfer to the bowl with the potatoes.
3. In a small pot, place the eggs and cover with cold water. Bring to a boil, then reduce heat and simmer for 6 minutes. Drain and transfer to a bowl of ice water to cool. Peel and quarter the eggs.
4. Add the cherry tomatoes, red onion, Niçoise olives, tuna, capers, parsley, basil, and chives to the bowl with the potatoes and green beans.
5. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Pour over the salad and toss to coat.
6. Divide the salad among plates and top with the quartered eggs.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories: 460
- Fat: 24g
- Carbohydrates: 34g
- Protein: 28g
Substitutions for ingredients:
- Baby potatoes: Fingerling potatoes, Yukon Gold potatoes
- Green beans: Haricots verts, sugar snap peas
- Niçoise olives: Kalamata olives, black olives
- Tuna: Salmon, grilled chicken
- Red wine vinegar: White wine vinegar, apple cider vinegar
Variations:
- Add sliced avocado for extra creaminess
- Substitute canned salmon for the tuna
- Use grilled shrimp instead of tuna
- Add roasted red peppers for extra flavor
Tips and tricks:
- Make sure to cook the potatoes and green beans until they are tender but not mushy
- Use high-quality tuna for the best flavor
- To save time, use canned green beans instead of fresh
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the salad on a large platter with the quartered eggs arranged on top
Garnishes:
- Fresh herbs, such as parsley, basil, or chives
Pairings:
- Crusty bread
- White wine, such as Sauvignon Blanc or Pinot Grigio
Suggested side dishes:
- Crusty bread
- Roasted vegetables
Troubleshooting advice:
- If the potatoes or green beans are too hard, cook them for a few more minutes until they are tender.
Food safety advice:
- Make sure to cook the eggs until they are fully cooked to avoid any risk of salmonella.
Food history:
- Salade Niçoise is a traditional French salad that originated in the city of Nice in the early 20th century.
Flavor profiles:
- The salad is savory and slightly tangy from the red wine vinegar dressing, with a mix of textures from the tender potatoes and green beans, juicy cherry tomatoes, and 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