A classic French salad made with fresh green beans, potatoes, hard-boiled eggs, ripe tomatoes, and tuna, all dressed in a tangy vinaigrette.
Ingredients
- 100 grams green beans trimmed
- 2 whole eggs hard-boiled
- 150 grams potatoes boiled and quartered
- 1 can tuna drained
- 1 whole tomato sliced
- 50 grams black olives pitted
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- to taste salt and pepper
Instructions
- Blanch the green beans in boiling water for 3 minutes, then transfer to a bowl of ice water to stop the cooking process.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing.
- Arrange green beans, potatoes, hard-boiled eggs, tuna, tomato slices, and black olives on a plate.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately, garnished with additional salt and pepper if desired.
Notes
🥗 Tips for the Best Green Bean Niçoise Salad
1. Blanch your green beans.Boil them for 2–3 minutes, then plunge into ice water to keep them crisp and bright green. 2. Use high-quality tuna.
Opt for tuna packed in olive oil — it adds rich flavor and pairs well with the vinaigrette. 3. Don’t skip the anchovies.
They’re traditional, briny, and pack an umami punch (even if you use just one or two fillets!). 4. Make your vinaigrette from scratch.
A simple mix of Dijon mustard, red wine vinegar, olive oil, and shallots beats anything store-bought. 5. Cook your potatoes just right.
Waxy varieties like red or fingerling hold their shape best. Don’t overcook — you want them tender, not mushy. 6. Soft- or medium-boiled eggs add creaminess.
Aim for 7–8 minutes of boiling for a golden, jammy center. 7. Serve it slightly warm or room temperature.
It brings out the flavors better than fridge-cold salad. 8. Add olives for a salty bite.
Niçoise olives are classic, but kalamata works too if you can’t find them. 9. Keep components separate for meal prep.
Store each salad ingredient individually and toss together just before serving for max freshness. 10. Finish with flaky sea salt and black pepper.
It’s the little touch that elevates everything!
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 210mgSodium: 600mgPotassium: 900mgFiber: 8gSugar: 6gVitamin A: 1000IUVitamin C: 30mgCalcium: 100mgIron: 4mg