You can put it together in a flash and serve it as a side dish or even as a full meal. So, are you ready to learn how to make salad Niçoise? Join me in the kitchen!
Classic Salad Niçoise
A great salad Niçoise should not be missing from the fast-food bistro menu. Because this is a true fast recipe.
A classic recipe that you can adjust to your liking. Great to create with summer vegetables like:
- Lettuce
- Tomatoes
- Green beans
Homegrown Baby Potatoes
In this recipe, I have included homegrown baby potatoes but it is up to you because you can leave them out if you want a light salad.
Drizzle with a great and super simple vinaigrette or serve as is. It tastes just as good.
You can easily grow baby potatoes in a tiny kitchen garden. You can even grow potatoes in a plastic bag from your potting mix or a big bucket.
In just 10 to 12 weeks, you have your own potatoes. Take one or two from your bag of potatoes and put them in the ground.
Water them regularly is all you need to do. Baby potatoes taste so good. You do not even have to peel them.
Just wash them, then in a pot with water and bring to the boil. In less than 5 minutes your potatoes are done.
Because they are so small, they do not need a lot of time.
Salad Niçoise Ingredients
To make this salad recipe you need a handful of ingredients. Have the following ready when you start:
- Romaine lettuce
- Cherry tomatoes
- Green beans
- Eggs
- Red onion
- Tuna
- Olives and
- Baby potatoes
- Olive oil for dressing or vinaigrette
How To Make Salad Niçoise
Clean the green beans and cut off the ends. Put a pan with water on the stove, add the green beans and boil for 6 minutes.
Add another pan on the stove with water and boil the eggs for 7 minutes. When done drain the water and put the eggs in ice-cold water.
Wash the lettuce and tomatoes. Cut the cherry tomatoes into 4 equal parts. Also, cut the lettuce into small pieces and put it on a big plate.
Divide the tomatoes on the lettuce. Drain the green beans and let them cool a little before you put them on top of the lettuce.
Peel the eggs and cut them into 4 wedges. Add the eggs on top of the green beans.
Thinly slice the red onion with a mandolin slicer or sharp knife and sprinkle the onions on the lettuce.
Now open the can of tuna. Drain and divide on top of the lettuce.
Decorate this summer salad with olives and drizzle with olive oil or vinaigrette.
Serve immediate.
Vegetable Options For A Salad Niçoise
You can add even more great vegetables to this salad. Take a look at these vegetable options:
- Red peppers
- Shallots
- Capers
- Radish
- Artichoke hearts
Serve Salad Niçoise With
You can serve this Niçoise salad for lunch, as a side dish with dinner, or even serve it as a full meal.
This salad goes great with some of the following recipes:
More Salad Recipes
If you like this recipe, you will definitely love these salad recipes:
- Goat cheese salad
- Chicken Caesar salad
- French bistro salad
- Potato salad
- Canned salmon salad
- Tuna salad
- Cucumber salad
- Tossed tuna salad
Have fun trying this amazing salad Niçoise!
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How To Make Salad Niçoise
A classic salad recipe this salad nicoise fits perfectly on your bistro menu. Serve for lunch or as a side dish with dinner. A great summer salad with summer vegetables, eggs, and tuna. Super quick and easy so the ultimate fast food recipe.
Ingredients
- 1 head of Romain lettuce
- 4 cherry tomato
- 50-gram green beans (1¾ oz)
- 2 eggs,
- 1 red onion
- Niçoise olives and
- Tuna
- 3 small new potatoes
- Olive oil for dressing
Instructions
- Clean the green beans and cut off the ends. Boil the green beans in water for 6 minutes
- Boil the eggs for 7 minutes. Drain the eggs and put them in ice-cold water
- Wash the lettuce and tomatoes
- Cut the cherry tomatoes in 4 equal parts. Also, cut the lettuce into small pieces and put on a big plate
- Divide the tomatoes on top of the lettuce. Drain the green beans and let them cool slightly before you put them on top of the lettuce
- Peel the eggs and cut into 4 wedges. Add the eggs on top of the green beans
- Thinly slice the red onion and sprinkle the onions on the lettuce
- Open the can of tuna, drain and divide on top of the lettuce
- Decorate the salad with the olives and drizzle with olive oil or vinaigrette
- Serve immediate
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 414Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 145mgSodium: 286mgCarbohydrates: 38gFiber: 8gSugar: 7gProtein: 21g
Please note: Nutrition information is added for informational purposes only. It is possible it isn’t completely accurate.