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Salade Niçoise
Salade Niçoise is a classic French salad originating from Nice, composed of tuna, hard-boiled eggs, cherry tomatoes, and Niçoise olives, all atop a bed of mixed greens and finished with a light vinaigrette. This salad is a staple of French cuisine and is perfect for a light and refreshing meal. The combination of protein-rich tuna, eggs, and olives, paired with the sweetness of cherry tomatoes and the tanginess of the vinaigrette, creates a delightful flavor profile that is sure to satisfy. With its origins in the scenic city of Nice, this salad is a taste of the French Riviera in every bite.
Time Cook
20
Level
Intermediate
Calories
420
Allergens
Fish, Eggs, Sulfites
Ingredients
4 oz
Tuna Steaks
120 Calories
4 large
Eggs
70 Calories
4 cups
Mixed Greens
20 Calories
1 pint
Cherry Tomatoes
25 Calories
1/2 cup
Niçoise Olives
100 Calories
2 tbsp
Vinaigrette
100 Calories
1/4 cup
Edible Flowers
10 Calories
Step-by-Step Instructions
1
Preheat a skillet over medium-high heat. Season the tuna steaks with salt and pepper. Add a tablespoon of olive oil to the skillet and sear the tuna for 2-3 minutes per side, or until cooked to desired doneness. Set aside to cool.
2
Hard-boil the eggs by placing them in a saucepan and covering them with cold water. Bring to a boil, then cover and remove from heat. Let sit for 12-15 minutes, or until the eggs are cooked to desired doneness. Peel and slice the eggs into wedges.
3
In a large bowl, combine the mixed greens, cherry tomatoes, and Niçoise olives. Drizzle with vinaigrette and toss to combine.
4
To assemble the salad, place a bed of mixed greens on a large plate. Top with a slice of seared tuna, a few wedges of egg, and a sprinkle of Niçoise olives. Drizzle with additional vinaigrette if desired. Garnish with edible flowers and microgreens for added visual appeal.
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