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–+ servings
Thus us a birds-eye view of a salad nicoise in a single serving. There us a black and white towel in the background.

Salad Nicoise

This 'composed' salad is delicious and refreshing. The ingredients are best when prepped ahead of time and assembled quickly when ready to enjoy. For more detail on how to prepare each component, see detail in the blog post!
Print Recipe
Course Appetizer, Lunch, Main Course, Salad, Snack
Cuisine Farm to Table, French, Pescitarian
Servings 4 people

Ingredients
  

Main Components

  • 1/2 Pound Fresh Green Beans Blanched & Chilled
  • 1 Pound Cooked Red Potatoes, Skin On Sliced & Chilled
  • 2 Hard Boiled Eggs Peeled, Chilled & Halved
  • 8 oz Ahi Tuna Steaks Seasoned, Seared & Chilled

Mustard Vinaigrette with herbs de Provence

  • 1 Clove Fresh Garlic Minced
  • 1 TBSP Dijon Mustard
  • 1 tsp vinegar
  • 1 TBSP honey
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 tsp Herbs de Provence
  • Salt & Pepper to taste

Additional Components

  • 1/4 Cup Olives
  • 1/4 Cup Feta Crumbled
  • 1 Cup Baby Tomatoes Cut in half.

Extras- optional

  • Additional optional components- Hearts of Palm, caperberries, marinated artichokes, Steamed (or, pickled) asparagus.

Instructions
 

Prep Work

  • Prepare each of the Main Components and chill for up to (2) hours or overnight.
  • Prepare Mustard Vinaigrette and chill for 2 hours or overnight.

Salad Assembly

  • For individual serving, assemble on plates.
    For family style, assemble on a charcuterie board.
    Arrange fish, potatoes, baby tomatoes and green beans.
  • Add additional components.
  • Add any (optional) extra components.
  • Drizzle Vinaigrette and finish with fresh feta.
  • Enjoy!
Keyword #ahituna, #composedsalad, #frenchfood, SaladNicoise, summersalad
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