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Salad Nicoise

Servings:
Serves 4-6 Servings
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Ingredients

Marinade
  • lemon
  • 3 garlic cloves, crushed or minced
  • 2 tablespoon olive oil
Tuna
  • lemon
  • 3 garlic cloves, crushed or minced
  • 2 tablespoon olive oil
  • 1 pound fresh tuna steak
  • 1 pound French dressing
  • 8 pound new potatoes
  • 8 pound green beans
  • 3 pound thick slices bread, cut into cubes
  • 4 pound strips bacon
  • 3 pound hard-boiled eggs
  • 1 head romaine lettuce, roughly torn
  • 4 head tomatoes, roughly chopped
  • 1 head cucumber, peeled and diced
  • 2 head shallots, finely chopped
  • 1/2 cup black olives
  • 4 cup ned anchovy fillets
  • 1 tablespoon capers (optional)
  • 1 tablespoon Mayonnaise
  • 1 tablespoon Salt and pepper
French Dressing
  • lemon
  • 3 garlic cloves, crushed or minced
  • 2 tablespoon olive oil
  • 1 pound fresh tuna steak
  • 1 pound French dressing
  • 8 pound new potatoes
  • 8 pound green beans
  • 3 pound thick slices bread, cut into cubes
  • 4 pound strips bacon
  • 3 pound hard-boiled eggs
  • 1 head romaine lettuce, roughly torn
  • 4 head tomatoes, roughly chopped
  • 1 head cucumber, peeled and diced
  • 2 head shallots, finely chopped
  • 1/2 cup black olives
  • 4 cup ned anchovy fillets
  • 1 tablespoon capers (optional)
  • 1 tablespoon Mayonnaise
  • 1 tablespoon Salt and pepper
  • 2 tablespoon wine vinegar (red, white, or sherry type)
  • 1 teaspoon English or dijon mustard
  • 1 teaspoon sugar
  • 1 teaspoon Salt and pepper
  • 1 clove garlic, crushed (optional)
  • 6 tablespoon olive oil
  • 1/2 tablespoon shallot chopped (optional)
  • 1/2 tablespoon parsley

Preparation

Baking Directions:

Directions for DressingStick the vinegar, mustard, sugar, salt, pepper, and garlic in a jar.

Slap on the lid.

Shake till it’s thick and comes together.

Add oil.

Shake again.

Add shallot and parsley, if using.

On a diet?

Blitz low-fat yogurt, herbs, garlic, and seasoning.

Directions for Salad NicoisePrepare the marinade by whisking together the lemon juice, garlic, and olive oil.

Slap the tuna into a shallow dish with marinade.

Cover.

Mix up the salad dressing.

Boil potatoes for 10 to 15 minutes till cooked.

Drain.

While potatoes are still warm, sprinkle with 1 tablespoon of the salad dressing.

Boil the green beans for 4 minutes.

Roll the bread cubes in a little oil on a baking sheet.

Bake at 350 degrees for 10 minutes or till croutons are lightly browned.

Fry the bacon till crisp.

Drain on paper towels, then crumble into pieces.

Peel and halve the eggs.

Remove the tuna from the marinade and dry it on a paper towel.

Slap it onto a really hot grill or broiler.

Cook for 1 to 2 minutes, till browned on the outside but a bit pink in the middle.

Don’t overcook; it’ll go leathery.

Place potatoes, green beans, bacon, lettuce, tomatoes, cucumber, shallots, and all but a few of the bread cubes (croutons) on a plate or in a bowl.

Cover with dressing.

Top with the tuna, reserved croutons, black olives, anchovies, eggs (yolk-side up and topped with mayo), and capers if using.

Sprinkle with salt and pepper.

Tips:

VariationsCanned tuna salad:Skip the marinade and substitute two 6 ounce cans of tuna at step 10.Chicken salad:Use grilled chicken breast instead of tuna.

Skip the anchovies, capers, and potatoes.

Top with curls of Parmesan cheese.

Salmon salad:Use salmon instead of tuna.

Avocado and cheese:Skip the anchovies, bacon, tuna, and capers.

Add dates, nuts, raisins, avocado, and cheese.

Eat with: Buttered bread or garlic bread