Classic Nicoise Salad Recipe

Nicoise Salad

Just a moment please...

Yield
Serves 2-4.
Prep Time
Cook Time
Total Time

This is my take on a classic Nicoise salad with potatoes, asparagus, seared tuna, and other goodies! It’s my favorite summer salad meal. Healthy and filling! Also makes great lunches!

Ingredients

1 8 Ounce tuna steak
12 new potatoes
1 bunch of asparagus
4 hard boiled eggs
1/2 Cup Niçoise olives
2 ripe tomatoes, sliced (or use cherry tomatoes)
1/2 red onion, sliced thin
Anchovies (optional)
Capers
Lettuce or greens

Vinaigrette:

1 shallot, minced
1 Tablespoon minced oregano (you could also use basil, thyme, or a bit of all of them)
1 Teaspoon Dijon mustard
1 lemon, juice only
2-3 Tablespoons red wine or balsamic vinegar
1/2 - 3/4 Cup olive oil
Salt and pepper
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Directions

1) Add all the dressing ingredients in the order listed above to a jar and shake it up! Really go to town on it. Be sure to taste it and adjust accordingly.

2) Get a large pot of water boiling with a Tablespoon of salt. Once the water is boiling, add the potatoes first to the dish. After five minutes, carefully lower the eggs into the boiling water.

3) After about 10 more minutes, the eggs and potatoes should be done at the same time. Take them out and toss in the asparagus. Be sure to clip off the ends on the asparagus.

4) The asparagus will only need about 4 minutes. Pull them and rinse them with cold water to stop the cooking.

5) Peel the eggs and toss the asparagus and potatoes (cut them in half after cooking them) with a few Tablespoons of the dressing.

6) Put a skillet over high heat with a bit of oil in it.

7) Coat the tuna with oil and sprinkle with a pinch of salt. Once the oil is very hot in the pan, toss in the tuna.

8) Cook it for 60 seconds on one side and 60 seconds on the other. If you don’t like the tuna rare (blasphemy), then cook it a bit longer on both sides.

9) Pull off the tuna and let it rest for a few minutes before slicing it up.

10) Put the salad together and enjoy!