culinary review

Salad Nicoise with Potatoes, Tuna, Eggs & Green Beans

Last Modified: 09/04/10
First Published: 05/12/10
Views: 874
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Views: 874
salad nicoise
This is such a classic salad which is perfect to serve as a main meal. The main components to this dish are canned tuna, green beans, anchovies and hard boiled eggs, however we have added some boiled potatoes to make it a bit more hearty and filling. Along with this you want a nice, flavorful vinaigrette and perhaps a nice bed of lettuce.

When it comes to anchovies, it's a tricky question – it's certainly not everybody's favorite food, but if you have picky eaters, then you can always serve it on the side and have those who like it add it to their salad. Anchovies does give this French salad a great body and intensive flavor, so it's really not a step that ideally should be skipped! When it comes to the tuna, this is the time to bring out the good stuff. You don't have to buy very expensive tuna, but if you happen to have some nice oil packed cans on hand, then this dish would be perfect for it.

You can either serve this salad slightly warm, at room temperature or cold. If there are any leftovers, then it would also be delicious to place this salad inside a nice baguette for lunch.

4-6 servings

  • 3 lbs potatoes, peeled
  • 2 cans of tuna
  • good quality anchovies
  • 1 red onion
  • tomatoes
  • green beens
  • 6 eggs
  • 1 tablespoon dijon mustard
  • 1 garlic clove, minced
  • 3 tablespoons red wine vinegar
  • 6 tablespoons olive oil
  • 2 tbsps fresh dill, chopped
  • salt and pepper
  • 1 anchovy filet (optional), minced

Whisk all the ingredients for the dressing together. To add a minced or smashed anchovy filet will give the dressing additional body and flavor, however if everybody in your family aren't into anchovies, then you can skip this step (or add it! This might be the ideal way to introduce it!)

Hardboil the eggs. Boil the potatoes until they are just soft. Cook the beans so they are cooked, but still have a bit of a bite. Slice the red onions, chop the tomatoes. When the potatoes and the eggs have cooled somewhat, cut the potatoes in smaller pieces, peel the eggs and quarter the eggs as well. Drain the tuna and the anchovies.

Assemble the salad: On a bit plate place potatoes, green beans, onion, tomatoes, broken up tuna, anchovies and eggs. Distribute the dressing over salad. Serve with some crusty bread.