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French Nicoise Salad on a platter with wooden serving spoons.
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French Salad Nicoise with Tuna and Anchovy Vinaigrette

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course, Mains, Salad, Salads
Cuisine: French
Servings: 4
Calories: 483kcal
Author: Jessica Lawson

Ingredients

  • 6 oz oil packed tuna
  • 1 pound baby yellow potatoes
  • 8 ounces haricots verts fresh green beans
  • 4 boiled eggs
  • 10 ounces cherry tomatoes halved
  • ½ cup Niçoise olives
  • 2 tablespoons capers

Lemon Anchovy Vinaigrette

  • 1 small shallot
  • 1 clove garlic
  • 1 teaspoon dijon mustard
  • 1 teaspoon anchovy paste
  • 1 lemon juiced
  • 1 tablespoon red wine vinegar
  • ⅓ cup extra virgin olive oil
  • 3 tablespoons fresh soft herbs parsley, chives, tarragon, basil

Instructions

  • Add the shallot, garlic, mustard, anchovy paste, lemon juice and red wine vinegar to a food processor. Pulse until well minced. Add olive oil and process until well combined and slightly creamy. Add salt to taste.
  • Add whole potatoes to a medium pot and cover with water, submerging them by about one inch. Bring to a boil and generously salt the water with about 2 tsp kosher salt. Boil until tender, about 15 minutes. Use a slotted spoon to remove the potatoes and them and set aside, leaving the boiling salty water in the pot. Slice in half and toss hot potatoes with a few tablespoons of the dressing and set aside.
  • Add the trimmed green beans to the same water and blanch for 2-3 minutes until bright green and tender crisp. Use tongs to plunge them into an ice bath. Remove and place on a clean kitchen towel to dry.
  • Assemble the salad: Arrange green beans, potatoes, sliced eggs, olives and tuna on a large platter. Scatter capers all over the top. Drizzle with dressing or serve on the side.

Notes

Toss hot halved potatoes in the dressing so that it absorbs and deeply seasons the potatoes.
Use the same salted water after cooking the potatoes to quickly blanch the green beans. Don't skip submerging them in an ice bath as this stops the cooking process and helps maintain their bright green color.

Nutrition

Calories: 483kcal | Carbohydrates: 32g | Protein: 24g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 195mg | Sodium: 703mg | Potassium: 1001mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1365IU | Vitamin C: 65mg | Calcium: 103mg | Iron: 4mg