5 luxurious versions of Nice salad that you must try!

A hearty French salad with tuna, green beans and potatoes has countless variations.

We present you the best Niçoise salad recipes that you will love.

Whether you choose the traditional version with canned tuna or choose smoked salmon or tuna steaks, you will have a unique and delicious dish on your plate every time.

We wish you a good appetite!

Traditional salad Niçoise

A delicious salad with tuna, green beans, boiled eggs, tomatoes and potatoes is hearty enough on its own that you can easily serve it as a separate main course. Pour a glass of your favorite white wine with it and enjoy!

Ingredients:

For the topping:

• 1/3 cup lemon juice or red wine vinegar
• 3/4 cup extra virgin olive oil
• 3 tablespoons finely chopped shallots
• 2 tablespoons finely chopped fresh basil
• 1 tablespoon finely chopped fresh thyme
• 2 teaspoons finely chopped fresh oregano or tarragon
• 1 teaspoon Dijon mustard
• salt and freshly ground black pepper

For the salad:

• 2 to 3 (140 g) cans of tuna, drained
• 6 hard-boiled eggs, peeled and quartered lengthwise
• 600 g of small red potatoes
• salt and freshly ground black pepper
• 2 medium-sized lettuces, torn into pieces
• 3 small ripe tomatoes, pitted and diced
• 1 small red onion, thinly sliced
• 230g green beans, trimmed and cut into 5cm pieces
• 1/4 cup black olives
• 2 tablespoons capers, rinsed, and/or a few anchovies, optional

Method

1. Pour oil, lemon juice or vinegar into a glass, add shallots, herbs and mustard.
2. Cap and shake well.
3. Salt and pepper to taste.
4. Place the onion slices in a small bowl and cover with 3 tablespoons of the dressing.
5. Place the potatoes in a large pot and cover with water.
6. Add 1 tablespoon of salt.
7. Heat over high heat and bring to a boil.
8. Reduce the heat and simmer for about 10 to 12 minutes, until the potatoes are tender.
9. Drain.
10. Cut the warm potatoes into halves or quarters, depending on the size of the potatoes.
11. Place them in a bowl and cover them with about 1/4 cup of the dressing.
12. While the potatoes are cooking, fill a medium saucepan halfway with water and add 2 teaspoons of salt.
13. Bring to a boil and add the green beans to the water.
14. Cook until the beans are tender but still firm to the bite, about 3 to 5 minutes.
15. Drain and either rinse with cold water to stop the cooking or put them in ice water for half a minute.
16. Place the lettuce on a serving plate.
17. Put the tuna in the middle of the salad.
18. Place the tomatoes and onions around the tuna.
19. Arrange the potatoes and green beans in piles on the edges of the lettuce.
20. Arrange the boiled eggs, olives and anchovies (if using) in piles on top of the lettuce.
21. Sprinkle with capers if using.
22. Serve immediately.
23. The salad should be served slightly warm or at room temperature.

Salad with grilled tuna steak

An easy and tasty salad with seared tuna and a great champagne vinegar dressing. It contains a lot of protein, healthy fats and carbohydrates. A delicacy!

Ingredients:

For the salad:

• 1 tablespoon of avocado or olive oil
• 500 g tuna steak
• 1 large tomato, sliced
• 4 eggs
• 230 g of small red potatoes
• 2 cups green beans
• 4 cups salad mix
• 1/4 cup black olives
• 1 tablespoon capers
• salt and pepper to taste

For the topping:

• 1/2 cup olive oil
• 1/4 cup champagne vinegar
• 2 cloves of pressed garlic
• 1.5 tablespoons of Dijon mustard
• 2 teaspoons fresh oregano, finely chopped
• 2 teaspoons fresh parsley, finely chopped
• 1/2 teaspoon sea salt
• 2 teaspoons of honey

Method

1. Mix the dressing ingredients in a bowl and whisk well.
2. Store in the refrigerator until ready to use.
3. Cook the eggs in a saucepan for 5-6 minutes, then transfer to an ice bath.
4. Cook the potatoes for 10-12 minutes or until tender.
5. Then drain, cut in half and mix with ¼ of the dressing.
6. Boil the green beans in a pot of water for about 5 minutes.
7. Drain and set aside.
8. Chop the tomatoes.
9. Salt and pepper the tuna on both sides.
10. Heat the oil in a large cast-iron skillet over medium-high heat.
11. Sear the tuna for 1 minute on each side until it is nicely rare.
12. Cut it into thin slices.
13. Place salad mix, chopped hard-boiled eggs, green beans, tomatoes, olives, capers, potatoes and tuna in bowls.
14. Pour over the dressing and enjoy!

Niçoise with smoked salmon

A luxurious variation of the classic Niçoise salad with smoked salmon and the addition of other vegetables instead of eggs and olives. Serve as an unconventional brunch, a special weekend lunch or a light dinner.

Ingredients:

• ½ small cucumber, halved, seeded and thinly sliced
• 12 small cherry tomatoes, halved
• 110 g of smoked salmon, cut into 5 cm pieces
• 230 g small red potatoes, peeled and halved
• 170 g green beans, trimmed and halved
• 2 tablespoons of reduced-fat mayonnaise
• 1 tablespoon of white wine vinegar
• 1 teaspoon of lemon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• ½ teaspoon of dried dill
• ¼ teaspoon freshly ground pepper
• 6 cups salad mix

Method

1. Place a large bowl of ice water next to the stove.
2. Bring water to a boil in a large pot.
3. Place the potatoes in a steamer over boiling water, cover, and steam until done, 10 to 15 minutes.
4. Transfer the potatoes with a slotted spoon to the ice water.
5. Add green beans to steamer, cover, and steam until crisp-tender, 4 to 5 minutes.
6. Transfer the green beans with a slotted spoon to the ice water.
7. Transfer the potatoes and beans to a baking sheet lined with parchment paper to drain.
8. Meanwhile, whisk together mayonnaise, vinegar, lemon juice, Worcestershire sauce, mustard, dill and pepper in a large bowl.
9. Add potatoes and green beans, lettuce, cucumber and tomatoes and mix everything gently.
10. Divide the salad and smoked salmon between 2 plates and serve.

Vegan salad with beans, vegetables and creamy dressing

Enjoy this delicious vegan salad with Dijon baked potatoes, white beans, hearts of palm, green beans and the best creamy dressing ever!

Ingredients:

For the baked potatoes:

• 4 cups diced potatoes
• 3 tablespoons of olive oil
• 1 tablespoon Dijon mustard
• 2 teaspoons Provencal spices
• 1 clove of garlic, pressed
• ¾ teaspoon of salt
• ¼ teaspoon pepper

For the salad:

• 1 head of romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup green beans
• ¾ cup cannellini beans, drained and rinsed
• ¾ cup hearts of palm, thinly sliced
• ⅓ cup black olives, cut in half

For the dressing:

• ⅓ cup olive oil
• 2 tablespoons finely chopped shallots
• 2 tablespoons champagne vinegar (or white wine vinegar)
• 1 teaspoon Dijon mustard
• ½ tablespoon tamari or soy sauce
• ½ tablespoon of white or yellow masa
• ½ teaspoon of Provence spice
• ¼ teaspoon salt
• ground black pepper to taste

Method

1. Preheat the oven to 190˚C.
2. Mix olive oil, Dijon mustard, Provencal spices, garlic, salt and pepper.
3. Mix the potatoes into the mixture and spread them evenly on the baking sheet.
4. Bake until soft and slightly crispy – about 30-35 minutes.
5. Meanwhile, bring water to a boil in a small saucepan.
6. Reduce the heat to low and then add the green beans for 2 minutes until they are bright green and tender.
7. Immediately transfer to a bowl filled with ice water to stop cooking.
8. Whisk all the ingredients for the dressing.
9. Stir 2 tablespoons of the dressing into the cannellini beans.
10. When the potatoes are done, let them cool for 10 minutes before assembling the salad.
11. Mix everything well in the dressing and serve.

California salad Niçoise with avocado

The Californian version of Salad Niçoise with avocado instead of potatoes is absolutely perfect and healthy too! It is suitable for vegans and celiacs. It is well balanced with high quality proteins, fats and lots of vegetables. Enjoy your meal!

Ingredients:

For the topping:

• ½ teaspoon of sea salt
• freshly ground black pepper to taste
• ½ tablespoon Dijon mustard
• 2 tablespoons champagne or white wine vinegar
• ⅓ cup unrefined, cold-pressed extra virgin olive oil

For the salad:

• 230 g green beans, trimmed
• 2 tablespoons of salt
• 4 – 6 hard-boiled large eggs, peeled and halved lengthwise
• 1-2 cans high-quality tuna, preferably packed in olive oil, drained and broken into chunks
• 1 large avocado, diced
• ½ cup black olives
• 340 g cherry tomatoes, halved
• 4 radishes, trimmed and thinly sliced
• lettuce to line the plate

Method

1. Combine all dressing ingredients in a medium bowl or shake in a mason jar.
2. Prepare a bowl of ice water for the green beans.
3. Bring a large pot of water to the boil and add salt.
4. Add beans and set timer for 3 minutes.
5. After the beans have cooked for 3 minutes, test for tenderness.
6. They should be crunchy but not raw tasting.
7. Drain and immediately plunge into an ice water bath.
8. After about 5 minutes, drain and dry.
9. Assemble the salad by dividing the ingredients into separate groups.
10. Line a plate with salad and layer groups of ingredients on it.
11. Drizzle everything with dressing or leave it aside so that everyone can dress the salad as they like.

How to prepare Salad Niçoise in advance

Assemble the entire salad just before serving, but the following ingredients can be prepared a day ahead.

• Prepare the dressing the day before and refrigerate.

• Marinate the onions the day before and refrigerate.

• Hard-boil the eggs the day before and refrigerate. Peel and slice just before serving.

• Cook the potatoes the day before. Cover tightly and refrigerate.

• Cook the green beans a day in advance. Cover tightly and refrigerate.

• Cut the lettuce and tomatoes . Refrigerate.

And which of the recipes did you like best? Write to us in the comments!