Pedestrian Salad Nicoise
Discover the simplicity and freshness of this Pedestrian Salad Niçoise, an easy yet flavorful twist on the classic French favorite. Packed with tender baby potatoes, crisp blanched green beans, sweet cherry tomatoes, and protein-rich canned tuna, this recipe offers a satisfying and well-rounded meal perfect for any day. Hard-boiled eggs, pitted black olives, and a zesty Dijon mustard and lemon dressing bring a symphony of textures and bright, tangy flavors to every bite. Built on a bed of crisp romaine lettuce, this vibrant, no-fuss salad comes together in under 40 minutes, making it ideal for busy weeknights or casual entertaining. Serve it as a light lunch, a dinner centerpiece, or a crowd-pleasing side—this effortless Niçoise guarantees fresh, wholesome satisfaction with every serving.
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Ingredients
- 400 grams Baby potatoes
- 150 grams Green beans
- 200 grams Cherry tomatoes
- 150 grams Canned tuna in olive oil
- 200 grams Romaine lettuce
- 4 pieces Large eggs
- 50 grams Pitted black olives
- 4 tablespoons Extra virgin olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Directions
Step 1
Wash the baby potatoes and place them in a pot of cold, salted water. Bring to a boil and cook until tender, about 12-15 minutes. Drain and let cool slightly, then cut them in half.
Step 2
While the potatoes cook, bring another pot of water to a boil. Blanch the green beans by cooking them for 2-3 minutes, then immediately transfer to an ice bath to stop cooking. Drain and set aside.
Step 3
Place eggs in a small pot of cold water and bring to a boil. Once boiling, reduce heat and let simmer for 7 minutes for a firm yolk. Remove eggs, cool under running water, peel, and cut in half.
Step 4
Wash and tear the romaine lettuce into bite-sized pieces. Arrange it on a large serving platter or in individual bowls as the salad base.
Step 5
Drain the canned tuna and use a fork to flake it into chunks. Halve the cherry tomatoes. Set aside.
Step 6
In a small bowl, whisk together the olive oil, Dijon mustard, lemon juice, salt, and black pepper to make the dressing.
Step 7
Assemble the salad by layering the potatoes, green beans, cherry tomatoes, eggs, and tuna over the lettuce. Scatter the black olives evenly across the salad.
Step 8
Drizzle the dressing over the salad just before serving. Toss gently to combine or serve with the dressing on the side. Enjoy!
Nutrition Facts
| Serving size | (1452.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1577.7 |
| Total Fat 104.8g | 0% |
| Saturated Fat 19.2g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 819mg | 0% |
| Sodium 4126.0mg | 0% |
| Total Carbohydrate 104.8g | 0% |
| Dietary Fiber 16.6g | 0% |
| Total Sugars 15.3g | |
| Protein 72.6g | 0% |
| Vitamin D 460IU | 0% |
| Calcium 342.5mg | 0% |
| Iron 33.6mg | 0% |
| Potassium 3562.4mg | 0% |
Source of Calories