This salad is healthy and light, but has plenty of soul and has become my new favorite salad. The Niçoise Salad has truly become a regular in this household!
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Nutrition Facts
Light Niçoise Salad
Amount Per Serving
Calories 276 Calories from Fat 68
% Daily Value*
Fat 7.5g12%
Cholesterol 211.5mg71%
Sodium 379.1mg16%
Carbohydrates 29.4g10%
Fiber 6.2g26%
Sugar 5.3g6%
Protein 24.9g50%
* Percent Daily Values are based on a 2000 calorie diet.
Light Niçoise Salad
Prep Time:
45 mins
Total Time:
45 mins
 
This salad is healthy and light, but has plenty of soul and has become my new favorite salad. The Niçoise Salad has truly become a regular in this household!
Ingredients
  • For the vinaigrette:
  • 1/4 cup white wine vinegar
  • 1 small shallot minced (about 2 tablespoons)
  • 2 teaspoons dijon mustard
  • 1 tablespoon chopped fresh thyme
  • 1/4 teaspoon pepper
  • 3/4 cup extra-virgin olive oil
  • For the salad:
  • 1 pound red-skinned potatoes sliced 1/3 inch thick
  • 8 cherry tomatoes halved or quartered
  • 4 large eggs boiled and quartered
  • 6-7 radishes trimmed and quartered
  • 10-12 ounces haricots verts or thin green beans trimmed
  • 1 head Boston lettuce leaves separated (romaine leaves would work, I used smallish gems)
  • 2 5 ounce cans tuna, drained
  • 1/2 cup niçoise olives halved (Kalamata olives will also work well)
Instructions
  1. Put potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with 1/4 cup vinaigrette and let cool.
  2. While potatoes are cooking, make the vinaigrette by whisking all vinaigrette ingredients together in a small jar or bowl. I find it easiest to mix up dressings in a small jar and then shake the jar to combine all ingredients. Also, cut tomatoes and toss in a small bowl with salt and pepper. Chop eggs and radishes. Set all aside.
  3. Bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the green beans to the boiling water; cook until crisp-tender and bright green, 3 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
  4. Divide lettuce among 4 plates. Arrange the potatoes, tomatoes, eggs, radishes, green beans and tuna on top. Drizzle with dressing and top with the olives.
Recipe Notes

Inspired by Julia Child and The Food Network Magazine.
Nutritional information does not include the vinaigrette because calculations will be highly variable depending on the amount used. My family did not use all of the vinaigrette for 4 salads.

Author: Kim Lee
Course: Lunch, Salad
Cuisine: French

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