classic nicoise salad

Name: Classic Nicoise Salad
Prep time: 25 min
Cook time: 15 min
Yield: 4
Cuisine: French
Ingredients: 2 small cucumbers, julienned; 4 - 6 large eggs, hard boiled & quartered; 1 medium purple onion, sliced; 1 - 1 1/2 cup(s) beets, pickled; 2 can(s) tuna, albacore; 1 bunch(es) aspargus, roasted; 12 small fingerling potates, steamed; 1 cup(s) olives, black; 1 cup(s) radishes, sliced; 1 bunch(es) romaine, chopped (or your favorite greens); 1 bottle(s) lemon tarragon dressing; 1 jar(s) muffuletta olive salad mix; fresh cracked pepper & salt; ## GREAT ADDITIONS; 1 large loaf of rustic bread, baked, sliced and fresh butter

14 Pinches 3 Photos

Kim Campbell

Youngstown, OH

Updated on Jan 30, 2020

This is one beautiful salad to make during the winter months and perfect for dinner along with a baked loaf of a rustic bread. The olive salad mix added another layer of wonderful flavor. Please use whatever dressing you would like or no dressing at all if you prefer. Additional flavors come from the pickled beets, purple onions & whole olives. It all works so well together. Please go ahead & try making this wonderful compilations into an artful salad for your family.

Rate

prep time 25 Min

cook time 15 Min

method Steam

yield 4 serving(s)

Ingredients

2 small cucumbers, julienned
4 - 6 large eggs, hard boiled & quartered
1 medium purple onion, sliced
1 - 1 1/2 cups beets, pickled
2 cans tuna, albacore
1 bunch aspargus, roasted
12 small fingerling potates, steamed
1 cup olives, black
1 cup radishes, sliced
1 bunch romaine, chopped (or your favorite greens)
1 bottle lemon tarragon dressing
1 jar muffuletta olive salad mix
fresh cracked pepper & salt
GREAT ADDITIONS
1 large loaf of rustic bread, baked, sliced and fresh butter

How To Make classic nicoise salad

Step 1

Steam your potatoes & roast the asparagus at 350 degrees for 15 minutes while cleaning & slicing up the rest of your vegetables. Once you have your onion, cucumbers and radishes sliced add them to a bowl of the dressing and let them soak for 10 or 15 minutes.

Step 2

Arrange your romaine lettuce on a tray, large plate or a serving cutting board as I did. Then, start arranging your vegetables, canned tuna on top of the lettuce. Make it as eye appealing as possible. Make sure to add the cucumbers, onions and radishes. Afterwards, take a few tablespoons of the Muffuletta olive mix and add to the top of the salad. I love the flavors of the olives! Leave the dressing out and let others add on their own the lemon tarragon or their favorite dressing. (I used what would fit onto my cutting board.....so amounts of vegetables may vary.)
Step 3

Here is the Muffuletta olive salad mix that I used.
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