classic nicoise salad

pistachyoo avatar
By Kimberly Biegacki
from Canfield, OH

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.

serves 4
prep time 25 Min
cook time 15 Min
method Steam

Ingredients For classic nicoise salad

  • 2 sm
    cucumbers, julienned
  • 4 - 6 lg
    eggs, hard boiled & quartered
  • 1 md
    purple onion, sliced
  • 1 - 1 1/2 c
    beets, pickled
  • 2 can
    tuna, albacore
  • 1 bunch
    aspargus, roasted
  • 12 sm
    fingerling potates, steamed
  • 1 c
    olives, black
  • 1 c
    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 lg
    loaf of rustic bread, baked, sliced and fresh butter

How To Make classic nicoise salad

  • 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.
  • Classic Niçoise Salad
    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.)
  • 3
    Here is the Muffuletta olive salad mix that I used.
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