WEEKDAYS 1e|12c|p

Salad Nicoise

Carla Hall
Servings: 4
1 to 30 min

You can never go wrong with a delicious Nicoise Salad.

  • Ingredients
  • step-by-step directions
Salad Nicoise
  • 3 Cups arugula
  • 1 Lb small new potatoes (roasted until tender)
  • 2 oz fresh tuna 8 oz green beans (blanched and cut into 2 inch pieces)
  • 8 oz grape tomatoes (halved)
  • 1/2 Cup pitted mixed olives
  • 4 hard boiled eggs (cut in half)
  • 1/4 fresh basil leaves (to garnish)
  • For the lemon vinaigrette :
  • 2 Tbsp freshly squeezed lemon juice
  • 2 Tsp Dijon mustard
  • 1 Tsp chopped fresh thyme
  • 1/2 shallot (minced)
  • 1/3 Cup olive oil
  • Kosher salt and freshly ground black pepper
  • Preheat a large sautee pan or griddle over high heat. Add a drizzle of olive oil. Season the tuna steak with salt and pepper and place on the preheated pan. Sear the tuna for 2 minutes ton each side. Remove from heat. Thinly slice the seared tuna.
  • On a large platter or 4 separate plates, build the salad on top of a bed of arugula.  Arrange all of the ingredients in their own separate rows.  Drizzle the vinaigrette over the salad. Serve garnished with fresh basil leaves.
  • To make the vinaigrette:
  • In a small mixing bowl combine lemon juice, Dijon, shallots and season with salt and pepper.  Slowly whisk in the olive oil until the vinaigrette comes together.  Serve over salad or cover and refrigerate until ready to use.  
  • Tip:

  • Use canned tuna instead of fresh.

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