Nicoise Salad

This Nicoise salad recipe is a fresh and healthy dish perfect for any meal. Made with baby potatoes, green beans, eggs, cherry tomatoes, radishes, and Nicoise olives, it’s topped with a tangy Dijon mustard vinaigrette. This classic French salad is both filling and refreshing, making it an ideal choice for lunch, dinner, or a light side dish. Packed with protein and nutrients, it’s a great option for anyone looking for a nutritious, low-carb meal.

Ingredients:

• 1 shallot, thinly sliced
• ¼ cup red wine vinegar
• 1 pound baby potatoes, halved
• ½ pound green beans, trimmed
• 4 eggs
• 1 (4-ounce) container mixed greens
• 1 cup cherry tomatoes, halved
• 4-5 radishes, thinly sliced
• ½ cup pitted Nicoise olives
• 2 teaspoons Dijon mustard
• ¼ teaspoon Herbes de Provence
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ cup olive oil

Instructions:

1. Prepare Shallots: In a small bowl, combine the sliced shallot with the red wine vinegar and let it sit for about 30 minutes while you prepare the remaining ingredients.
2. Cook Potatoes: Place the halved baby potatoes in a medium saucepan and cover with cold water, ensuring the water level is about 1 inch above the potatoes. Add a pinch of salt and bring to a boil. Once boiling, reduce the heat to a simmer and cook until the potatoes are fork-tender, about 5 to 7 minutes. Drain the potatoes, place them in a medium bowl, and season with salt and pepper.
3. Blanch Green Beans: Bring a medium pot of water to a boil. Prepare an ice bath. Once the water is boiling, add the green beans and cook for 2 to 3 minutes, or until they turn bright green and are tender. Using a slotted spoon, transfer the beans to the ice bath for 30 seconds to stop the cooking process. Drain and set aside.
4. Cook Eggs: Return the pot of water to a gentle boil and carefully drop the eggs in. Cook for 6 ½ minutes for jammy yolks, or 8 to 10 minutes for hard-boiled eggs. Remove the eggs with a slotted spoon and place them in the ice bath to cool. Once cool enough to handle, peel and slice the eggs in half.
5. Make Dressing: Remove the shallots from the vinegar and set them aside. Whisk in the Dijon mustard, Herbes de Provence, salt, and pepper into the vinegar until smooth. Slowly stream in the olive oil, whisking continuously until the dressing emulsifies.
6. Assemble Salad: On a large platter, layer the mixed greens, cooked potatoes, green beans, cherry tomatoes, radishes, olives, and eggs. Drizzle the dressing over the salad and toss gently. Serve immediately!

Why You’ll Love This Recipe

This Nicoise salad is a vibrant, well-balanced dish that combines fresh vegetables, tender potatoes, eggs, and olives, all topped with a zesty Dijon vinaigrette. The combination of flavors and textures—from creamy eggs to crunchy vegetables—makes it a satisfying and refreshing meal, perfect for lunch or dinner.

Tips

• Make it ahead: You can prep most of the ingredients in advance (such as cooking the eggs and potatoes) and store them separately in the fridge. Assemble the salad and dress just before serving to keep it fresh.
• Herb substitution: If you don’t have Herbes de Provence, you can substitute with a mix of dried thyme, rosemary, and oregano.

Variations and Substitutions

• Protein: You can add grilled chicken, tuna, or even salmon for extra protein.
• Olives: If you can’t find Nicoise olives, Kalamata olives are a great alternative.
• Greens: Feel free to use other greens like arugula, spinach, or mixed lettuce for variety.
• Vegan version: Skip the eggs and use vegan mayo or a simple lemon-olive oil dressing instead of the mustard-based one.

FAQs

• Can I make this salad ahead of time? Yes, you can prep all the ingredients ahead of time and store them separately in the fridge. Dress the salad just before serving.
• How do I get jammy yolks for the eggs? Cook the eggs for exactly 6 ½ minutes and immediately transfer them to an ice bath to stop the cooking process.

Serving

This Nicoise salad is perfect as a main course for lunch or a light dinner. It can also be served as a side dish at gatherings, picnics, or barbecues.

Suggestions

• Pair with a light wine: A crisp white wine, like Sauvignon Blanc or Chardonnay, pairs wonderfully with the fresh flavors of this salad.
• Serve with crusty bread: Complement the salad with a side of crusty baguette or sourdough to soak up the vinaigrette.

Nicoise Salad

Recipe by 50Krecipes

0.0 from 0 votes

Servings

Adjust servings

+

–

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Ingredients

• 1 shallot, thinly sliced

• ¼ cup red wine vinegar

• 1 pound baby potatoes, halved

• ½ pound green beans, trimmed

• 4 eggs

• 1 (4-ounce) container mixed greens

• 1 cup cherry tomatoes, halved

• 4-5 radishes, thinly sliced

• ½ cup pitted Nicoise olives

• 2 teaspoons Dijon mustard

• ¼ teaspoon Herbes de Provence

• ¼ teaspoon salt

• ¼ teaspoon pepper

• ¼ cup olive oil

Directions

• Prepare Shallots: In a small bowl, combine the sliced shallot with the red wine vinegar and let it sit for about 30 minutes while you prepare the remaining ingredients.
• Cook Potatoes: Place the halved baby potatoes in a medium saucepan and cover with cold water, ensuring the water level is about 1 inch above the potatoes. Add a pinch of salt and bring to a boil. Once boiling, reduce the heat to a simmer and cook until the potatoes are fork-tender, about 5 to 7 minutes. Drain the potatoes, place them in a medium bowl, and season with salt and pepper.
• Blanch Green Beans: Bring a medium pot of water to a boil. Prepare an ice bath. Once the water is boiling, add the green beans and cook for 2 to 3 minutes, or until they turn bright green and are tender. Using a slotted spoon, transfer the beans to the ice bath for 30 seconds to stop the cooking process. Drain and set aside.
• Cook Eggs: Return the pot of water to a gentle boil and carefully drop the eggs in. Cook for 6 ½ minutes for jammy yolks, or 8 to 10 minutes for hard-boiled eggs. Remove the eggs with a slotted spoon and place them in the ice bath to cool. Once cool enough to handle, peel and slice the eggs in half.
• Make Dressing: Remove the shallots from the vinegar and set them aside. Whisk in the Dijon mustard, Herbes de Provence, salt, and pepper into the vinegar until smooth. Slowly stream in the olive oil, whisking continuously until the dressing emulsifies.
• Assemble Salad: On a large platter, layer the mixed greens, cooked potatoes, green beans, cherry tomatoes, radishes, olives, and eggs. Drizzle the dressing over the salad and toss gently. Serve immediately!