Meaningful Eats
Salad Nicoise Dressing (Fresh Herb Vinaigrette)
4 servings
Salad nicoise is a classic French salad that is full of tuna, potatoes, tomatoes, olives and eggs. This recipe includes a flavorful fresh herb vinaigrette that you'll want to eat on everything!
Ingredients
Fresh Herb Vinaigrette:
- 1/4 cup red wine vinegar
- 1 shallot chopped
- 1 small garlic clove minced
- 2 teaspoons Dijon mustard
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Salt and fresh ground black pepper
- 8 fresh basil leaves
- 1/4 cup parsley
- 3/4 cup extra-virgin olive oil
For the Salad:
- 4 hard boiled eggs quartered
- 1/2 lb red potatoes
- 2 handfuls of green beans
- 2 5 oz cans of tuna
- 10 ounces spring greens
- 1 cup cherry tomatoes halved
- 1/2 cup nicoise olives or kalamata
Instructions
Fresh Herb Vinaigrette:
- In a blender or small food processor, add the vinegar, shallot, garlic, mustard, thyme, salt and pepper. With blender running slowly pour in the oil and blend until emulsified, about 15 seconds.
- Add basil and parsley and pulse a few times until finely chopped. Pour into a jar and set aside.
For the Salad:
- COOK THE POTATOES: Place potatoes in cold water to cover. Bring to a boil and cook until tender. About 15-20 minutes until they pierce easily. Drain potatoes and transfer to a bowl. Let cool slightly then cut into chunks. Toss with 1/4 cup of the fresh herb vinaigrette.
- STEAM THE GREEN BEANS: Place a steamer basket in a large pot and bring water to a boil. Add the green beans and cook until they are bright green and just tender, about 5-7 minutes.
- Toss the tuna with 2-3 tablespoons of the vinaigrette, gently flaking apart with a fork. Toss greens with a few tablespoons of the vinaigrette until lightly coated and divide amongst individual plates. Arrange potatoes and beans, tuna, eggs, tomatoes, and olives over greens. Serve and enjoy!
Video
Notes
Tossing the potatoes with some of the fresh herb vinaigrette when they're still warm allows them to absorb the flavor. The dressing also adds a much-need flavor boost to the canned tuna!
EGGS: Cook the hard-boiled eggs however you like best. I like to cook them in my instant pot.
TUNA: Tuna packed in olive oil will be more flavorful that water packed tuna, but any kind will work!
GREENS: Any kind of fresh greens will work! I like to use a classic spring mix.
RED POTATOES: These potatoes hold their shape better after cooking so they're great for salads.
TO MAKE-AHEAD: The dressing can be made up to 3 days in advance. You can also cook the eggs, green beans and potatoes in advance.
Nutrition
Calories: 519.7kcal | Carbohydrates: 13.84g | Protein: 8.43g | Fat: 48.67g | Saturated Fat: 7.61g | Cholesterol: 186.5mg | Sodium: 663.2mg | Potassium: 443.83mg | Fiber: 2.33g | Sugar: 2.96g | Vitamin A: 885.54IU | Vitamin C: 19.43mg | Calcium: 48.72mg | Iron: 2.02mg