Meaningful Eats
Salad Niçoise Dressing (Fresh Herb Vinaigrette)
4 servings
Salad Niçoise 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 kosher salt
- 1/2 teaspoon ground black pepper
- 3/4 cup extra-virgin olive oil
- 8 fresh basil leaves
- 1/4 cup parsley
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 niçoise 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 on low, 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 potatoes/tuna: Tossing the potatoes with some of the fresh herb vinaigrette while they're still warm allows the potatoes to absorb the flavor. The dressing also adds a much-need flavor boost to the canned tuna!
To Make-Ahead: This dressing can be made up to 5 days in advance. Parts of the salad itself can also be prepped in advance and stored in the fridge: eggs (3 days), potatoes (2 days), and green beans (1 day).
To Store: Store the dressing in a screw-top jar or airtight container in the refrigerator for up to 5 days. Bring to room temperature and shake or whisk to re-combine when ready to use.
To Freeze: This dressing does not freeze well due to the high oil content.
Nutrition
Calories: 860kcal | Carbohydrates: 18g | Protein: 57g | Fat: 62g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 38g | Cholesterol: 215mg | Sodium: 1343mg | Potassium: 959mg | Fiber: 5g | Sugar: 3g | Vitamin A: 4576IU | Vitamin C: 45mg | Calcium: 245mg | Iron: 5mg