Nicoise Salad with Caper Vinaigrette

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Nicoise Salad with Caper Vinaigrette

This Nicoise Salad is a hearty, classic French dish with tender potatoes, crisp green beans, olives and tuna drizzled with a punchy vinaigrette. Perfect as a satisfying lunch or light dinner on a warm summer's day.

Prep Time15

Cook Time25

Pickling Time30

Total Time1 10

Course: Main Course, Salad

Cuisine: French

Diet: Gluten Free, Halal

Skill Level: Beginner

Servings: servings

Author: Rena Awada

Ingredients

1 pound baby potatoes
4 large eggs hard-boiled
10 ounces tuna in olive oil drained, 2 (5oz) cans
6 ounces green beans trimmed
1 cup cherry tomatoes halved
1 cup olives of choice pitted
2 cups baby spinach roughly chopped

Quick Pickled Red Onion:

1 small red onion thinly sliced
3 tablespoons vinegar
3 tablespoons warm filtered water
1 teaspoon honey
3/4 teaspoon kosher salt

Caper Vinaigrette:

2 tablespoons capers finely chopped or crushed
1 teaspoon Dijon mustard
2 tablespoons vinegar
1 tablespoon lemon juice
4 tablespoons olive oil
2 teaspoons honey
salt and pepper to taste

Instructions

In a small bowl, mix 3 tablespoons vinegar, 3 tablespoons warm filtered water, 1 teaspoon honey, and 3/4 teaspoon kosher salt. Add 1 small red onion (thinly sliced) and let it sit for 20–30 minutes.
Boil the 1 pound baby potatoes in salted water until tender, around 12–15 minutes. Drain and halve the potatoes.
Add the 4 large eggs to a pot of cold water. Bring to a boil then simmer for 7–8 minutes. Transfer to an ice bath, peel, and halve.
Boil the 6 ounces green beans (trimmed) for 2–3 minutes until bright green. Transfer to an ice water, then drain.
To make the vinaigrette, add 2 tablespoons capers, 1 teaspoon Dijon mustard, 2 tablespoons vinegar, 1 tablespoon lemon juice, 4 tablespoons olive oil, 2 teaspoons honey, and a pinch of salt and pepper to a small blender and blend until smooth and creamy.
On a deep platter add the cooked beans, potatoes and 2 cups baby spinach (roughly chopped). Toss with half of the dressing.
Top with the remaining ingredients: 1 cup cherry tomatoes (halved), 10 ounces tuna in olive oil (drained, in large flakes, not broken up too much), boiled eggs, 1 cup olives of choice (pitted) and pickled onions.
Drizzle with the remaining vinaigrette and enjoy!

Notes

Make the pickled onions first so they have time to sit while you prep everything else.
Keep the tuna in large flakes when adding it to the salad for the best texture.
Blanch the green beans in ice water right after boiling to keep them bright green and crisp.
The vinaigrette keeps in the fridge for up to a week. Give it a shake before using.
Store components separately if meal prepping and assemble when ready to serve.
Swap tuna for grilled salmon or chicken if you prefer.

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