Salade Nicoise a Ma Facon
Elevate your mealtime with "Salade Niçoise à Ma Façon," a vibrant French-inspired salad bursting with fresh, wholesome ingredients and Mediterranean flavors. This personalized take on the classic features tender baby new potatoes, crisp green beans, juicy cherry tomatoes, and briny black olives, beautifully paired with rich tuna, creamy hard-boiled eggs, and savory anchovy fillets. A tangy homemade vinaigrette, crafted from olive oil, Dijon mustard, lemon juice, and white wine vinegar, ties the dish together with a zesty flair. Perfectly balanced and endlessly satisfying, this salad is as much a feast for the eyes as it is for the palate. Ideal for a light lunch or elegant dinner, "Salade Niçoise à Ma Façon" celebrates fresh produce and bold flavors in every bite.
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Ingredients
- 500 grams baby new potatoes
- 200 grams green beans
- 200 grams cherry tomatoes
- 100 grams black olives
- 200 grams canned tuna in olive oil
- 150 grams mixed salad greens
- 3 units hard-boiled eggs
- 8 units anchovy fillets
- 1 medium red onion
- 2 tablespoons fresh parsley
- 2 tablespoons lemon juice
- 5 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1 clove garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Wash the baby new potatoes and boil them in salted water for about 10–12 minutes, or until fork-tender. Drain and allow to cool slightly before slicing into halves.
Step 2
Trim the ends off the green beans and blanch them in boiling water for 3–4 minutes. Transfer to an ice bath to stop the cooking, then drain and set aside.
Step 3
Slice the cherry tomatoes in halves, the black olives in halves if desired, and the red onion into thin rings.
Step 4
Peel and slice the hard-boiled eggs into halves or quarters.
Step 5
Prepare the vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, white wine vinegar, minced garlic, salt, and black pepper until emulsified.
Step 6
In a large serving dish or platter, arrange the mixed salad greens as the base.
Step 7
Layer the cooled potatoes, blanched green beans, cherry tomatoes, black olives, red onion, hard-boiled eggs, and tuna (drained of excess oil) attractively over the salad greens.
Step 8
Top with anchovy fillets and sprinkle the salad with chopped fresh parsley.
Step 9
Drizzle the prepared vinaigrette evenly over the salad just before serving. Toss gently if desired, or serve as arranged.
Nutrition Facts
| Serving size | (1999.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2277.3 |
| Total Fat 138.0g | 0% |
| Saturated Fat 26.3g | 0% |
| Polyunsaturated Fat 10.4g | |
| Cholesterol 796.5mg | 0% |
| Sodium 11402.8mg | 0% |
| Total Carbohydrate 137.5g | 0% |
| Dietary Fiber 25.2g | 0% |
| Total Sugars 24.2g | |
| Protein 131.6g | 0% |
| Vitamin D 1190.0IU | 0% |
| Calcium 930.8mg | 0% |
| Iron 34.9mg | 0% |
| Potassium 5239.8mg | 0% |
Source of Calories