A Nicoise salad can be a meal in itself, but I just serve smaller portions as a side dish. In the traditional version of this French salad, the potatoes are often boiled and the green beans steamed, but I love the flavor that roasting gives, especially in the winter. The albacore tuna adds some nice, healthy protein to the salad; just make sure it’s albacore and not the lower quality chunk tuna. You could also upgrade this salad by swapping out the canned albacore tuna for fresh seared tuna.
Winter Nicoise Salad
- Baking Sheet
- medium bowl
- small bowl
- Large Bowl
For the potatoes and green beans:
- 1 lb small red potatoes cubed
- 1 cup green beans trimmed and cut in half
- 1 tbsp olive oil
- 1 pinch sea salt
For the dressing:
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- ¼ tsp sea salt
- 1 tsp Dijon mustard
For the salad:
- 6 cups salad greens
- 1 cup grape tomatoes halved lengthwise
- ½ cup black olives sliced
- 10 oz albacore tuna canned, flaked
- 4 eggs hardboiled, peeled, sliced into wedges
- Preheat oven to 375 degrees. Line a baking sheet with foil.
- In a medium bowl, add potatoes, green beans, olive oil, and salt. Toss until coated.
- Spread potatoes and green beans out in a single layer on a baking sheet. Roast until fully cooked, about 20 minutes, stirring halfway through. Set aside to cool.
- In a small bowl, whisk the olive oil, red wine vinegar, salt, and mustard until blended. Set aside.
- Place salad greens in a large bowl. Pour the dressing over the greens and toss to coat. Add in the tomatoes, olives, and tuna, potatoes, and green beans, then gently toss. The eggs usually do better to be placed on top of the salad before serving; otherwise they fall apart.