Salade Niçoise

• 1 pound green beans, trimmed
• 1 cup cherry tomatoes, halved
• 1/2 cup pitted Niçoise olives
• 1 small red onion, thinly sliced
• 4 hard-boiled eggs, peeled and quartered
• 1 (6-ounce) can tuna in olive oil, drained
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped for garnish

Steps

1. 1 Cook the green beans in boiling salted water for 5 minutes, then transfer to an ice bath to cool. Drain well.
2. 2 In a large bowl, combine the cooled green beans, cherry tomatoes, olives, and red onion.
3. 3 Add the hard-boiled eggs and tuna to the bowl.
4. 4 Whisk together olive oil, red wine vinegar, Dijon mustard, and minced garlic in a small bowl. Season with salt and pepper.
5. 5 Pour the vinaigrette over the salad and toss gently to combine.
6. 6 Garnish with fresh parsley before serving.

Equipment

• Large bowl
• Whisk
• Cutting board
• Chef's knife

Variations

• Substitute chicken or grilled shrimp for tuna for a protein twist.
• Add avocado slices for extra creaminess.

Substitutions

• Use canned white beans if you prefer a heartier salad.
• Substitute balsamic vinegar if red wine vinegar is not available.

Pairings

• Grilled baguette slices
• A light green salad

Nutrition

Tips

• Use fresh ingredients for the best flavor.
• Feel free to customize with additional vegetables like bell peppers or artichoke hearts.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Gently toss before serving again.

Freezing: This salad does not freeze well due to the texture of the vegetables and eggs.

Serving Suggestions

• Serve with crusty bread for a satisfying meal.
• Pair with a glass of chilled rosé wine.

FAQ