Spring Niçoise Salad (Printable)

Bright Niçoise with tuna, green beans, cherry tomatoes, potatoes and soft-boiled eggs in a tangy Dijon vinaigrette.

# What You Need:

→ Proteins

01 - 7 oz (about 1/2 cup) high-quality canned tuna in olive oil, drained
02 - 4 large eggs

→ Vegetables

03 - 7 oz (about 2 cups) green beans, trimmed
04 - 10.6 oz (about 2/3 lb) baby potatoes, halved
05 - 7 oz (about 2 cups) cherry tomatoes, halved
06 - 1.8 oz (about 2 cups) mixed salad greens (arugula, baby spinach)

→ Other

07 - 3 oz (about 1/2 cup) black olives (Niçoise or Kalamata), pitted
08 - 2 small shallots, finely sliced

→ Dressing

09 - 4 tablespoons extra-virgin olive oil
10 - 1 tablespoon red wine vinegar
11 - 1 teaspoon Dijon mustard
12 - 1 clove garlic, minced
13 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Bring a medium saucepan of salted water to a boil. Add halved baby potatoes and simmer 10–12 minutes until just tender when pierced with a fork. Remove with a slotted spoon and set aside to cool slightly.
02 - In the same boiling water, add trimmed green beans and cook 2–3 minutes until bright green and tender-crisp. Drain and plunge into ice water to stop cooking; drain and pat dry.
03 - Bring a small pot of water to a gentle boil. Gently lower the eggs and simmer 7 minutes for set whites and soft yolks. Transfer eggs to an ice bath for 5 minutes, peel and halve.
04 - Whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard and minced garlic in a small bowl; season with salt and pepper to taste. Adjust acidity and seasoning as needed.
05 - Spread mixed greens on a large platter. Arrange halved potatoes, blanched green beans, cherry tomatoes, sliced shallots and pitted olives evenly over the greens. Flake tuna into large chunks and distribute across the salad.
06 - Nestle halved soft-boiled eggs on top of the composed ingredients. Drizzle the vinaigrette evenly over the salad and finish with a few grinds of black pepper.
07 - Serve immediately at room temperature or chilled slightly. Offer extra vinaigrette at the table for guests who prefer more dressing.

# Expert Hints:

01 -
  • That vinaigrette will have you looking for anything else to dip in it after the plates are empty
  • Somehow, it tastes both luxurious and refreshingly light at the same time, making it perfect for sharing
02 -
  • Once I overcooked the green beans by walking away for just a minute—they lost their snap and dulled the whole dish.
  • Letting the eggs sit in ice water makes them much easier to peel and their yolks set perfectly every time.
03 -
  • Slice your potatoes and eggs while still slightly warm for easier plating and deeper flavor absorption.
  • Never skip salting your vegetable water—it keeps everything tasting vibrant instead of bland.
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