Recipe courtesy of Good Housekeeping
Print
Salad Nicoise
Total:
55 min
Prep:
20 min
Inactive:
15 min
Cook:
20 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Total:
55 min
Prep:
20 min
Inactive:
15 min
Cook:
20 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Ingredients

Parsley Vinaigrette: 
  • 1/4 cup loosely packed fresh parsley leaves, chopped
  • 1/4 cup red wine vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
Salad:
  • 1 pound (small) red potatoes, unpeeled
  • 6 large eggs
  • 1/2 pound green beans, trimmed and each cut crosswise in half 
  • 1 bag(s) (5-ounce) mixed baby greens (about 8 cups loosely packed)
  • 1/2 English (seedless) cucumber, thinly sliced
  • 1 can (12-ounce) solid white tuna in water, drained
  • 3 medium tomatoes, cut into wedges
  • 1/2 cup (about 3 ounces) nicoise olives

Directions

For the parsley vinaigrette: Into small bowl, measure vinaigrette ingredients. Mix with wire whisk or fork until well blended; set aside. For the salad: In 3-quart saucepan, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to low; simmer 10 to 12 minutes or until potatoes are fork-tender. 

Meanwhile, in 2-quart saucepan, place eggs and enough cold water to cover by 1 inch; heat to boiling over high heat. Immediately remove saucepan from heat and cover tightly; let stand 15 minutes. Pour off hot water; run cold water over eggs to cool. Remove shells and cut each egg into wedges. 

When potatoes are done, with slotted spoon, remove potatoes from water to colander to drain. To same water in saucepan, add beans; heat to boiling over high heat. Reduce heat to low; simmer 5 to 10 minutes or until tender-crisp. Drain beans; rinse with cold running water to stop cooking; drain again. 

In large bowl, toss greens with half of vinaigrette. Place greens on large platter. Cut each potato in half or into quarters if large; transfer to platter with greens. Arrange beans, eggs, cucumber, tuna, tomatoes, and olives in separate piles on same platter; drizzle with remaining vinaigrette. 

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Salade Nicoise

Recipe courtesy of Laura Calder

Carrot Salad

Recipe courtesy of Bobby Flay

Black Bean Chickpea Salad

Recipe courtesy of Jason Wrobel

Greek Feta and Cucumber Salad

Recipe courtesy of Michael Symon

BLT Steak Salad

Recipe courtesy of Bobby Deen

Wheat Berry Salad

Recipe courtesy of Ellie Krieger

Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette

Recipe courtesy of Bobby Flay

Vietnamese Chicken Salad

Recipe courtesy of Bill Granger

Curried Chicken and Mango Salad

Recipe courtesy of Good Housekeeping

On TV

Junk Food Flip

7:30am | 6:30c

Junk Food Flip

8:30am | 7:30c

Junk Food Flip

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Burgers, Brew & 'Que

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here