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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!
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Course
Appetizer, Lunch, Main Course, Salad, Snack
Cuisine
Farm to Table, French, Pescitarian
Servings
4
people
Ingredients
1x
2x
3x
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
Tried this recipe?
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how it was!