Nicoise salad

    Nicoise salad

    (47)
    43saves
    2hr15min


    54 people made this

    About this recipe: A substantial and filling summer salad packed with ripe tomatoes, beans, tuna, olives, anchovies and boiled eggs. Delicious!

    Ingredients
    Serves: 4 

    • 225g new potatoes, quartered
    • 1 tablespoon freshly chopped parsley
    • 55g (pitted) black olives
    • 1/2 onion, thinly sliced
    • 1 (185g) tin tuna
    • 150g French green beans - trimmed and blanched
    • 225g mixed salad greens
    • 235ml salad vinaigrette
    • 3 hard-boiled eggs, quartered
    • 3 plum tomatoes, thinly sliced
    • 1 tablespoon capers
    • 4 anchovies

    Method
    Prep:15min  ›  Extra time:2hr chilling  ›  Ready in:2hr15min 

    1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
    2. In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.
    3. In large bowl, toss salad greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.
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    Reviews & ratings
    Average global rating:
    (47)

    Reviews in English (46)

    by
    75

    - Rated on  -  25 Jul 2005  (Review from Allrecipes US | Canada)

    by
    67

    I made mine the French way, by just combining all of the ingredients excluding the greens, and letting them marinate in a batch of dressing. It was delicious, and something new to add to the rotation.  -  27 Jul 2009  (Review from Allrecipes US | Canada)

    by
    37

    This was absolutely delicious! I didn't use potatoes (I prefer to eat seafood with veggies), so I added more of all the other ingredients. I also used fresh ahi tuna fillets, which I seasoned with lemon pepper and baked, then flaked into the salad. I made my own lemon vinaigrette (used about half a cup, but next time I'll add a bit more) and tossed everything together. The flavors blended perfectly and I didn't find it fishy at all (but that could have been because I used fresh tuna)--not even the anchovies stood out. With the olives and anchovies, this could seem a bit salty, but the egg and lemon balance it out.  -  07 Jan 2008  (Review from Allrecipes US | Canada)

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