Description

Ever dreamed of a salad that’s fresh, colorful, and feels like it came straight from a French café, but takes just 25 minutes to whip up? That’s the magic of a Quick Niçoise Salad! This classic French dish is packed with tender potatoes, crisp green beans, flaky tuna, creamy eggs, and juicy tomatoes, all tied together with a zesty dressing

Ingredients

To make a Quick Niçoise Salad for 4 servings, you’ll need these key ingredients. Each one brings a classic Niçoise element to the plate:

Red Potatoes (1 lb, about 2 large, cubed): Tender, hearty base that adds substance.
Fresh Green Beans (¼ lb, trimmed): Crisp and vibrant, adding crunch and color.
Oil and Vinegar Salad Dressing (½ cup): A tangy, classic dressing to tie everything together.
Grated Lemon Zest (½ tsp): Brightens the dressing with a citrusy kick.
Freshly Ground Pepper (¼ tsp): Adds a mild, spicy note.
Torn Romaine (6 cups): Fresh, crisp greens as the salad’s foundation.
Hard-Boiled Large Eggs (4, sliced): Creamy, protein-packed addition.
Light Tuna in Water (3 pouches, 2½ oz each): Flaky, lean protein with classic Niçoise flavor.
Medium Tomatoes (2, chopped): Juicy and sweet, adding freshness.

Substitutions and Variations:

Potatoes: Use baby Yukon Gold or fingerling potatoes for a similar texture.
Green Beans: Swap with asparagus, snap peas, or blanched broccoli.
Dressing: Use a homemade vinaigrette (olive oil, red wine vinegar, mustard) or a store-bought balsamic dressing.
Tuna: Substitute with canned salmon, grilled chicken, or chickpeas for a vegetarian option.
Romaine: Try arugula, spinach, or mixed greens for a different flavor.
Eggs: Skip for a vegan version or use tofu for a plant-based protein.
Add-Ons: Toss in olives, capers, anchovies, or sliced red onion for a traditional Niçoise twist.

Why These Ingredients Matter: The tuna and eggs provide protein, while the potatoes and green beans add fiber and carbs for a filling meal. The romaine and tomatoes bring vitamins and hydration, and the lemony dressing adds a bright, healthy touch. This salad is a balanced, nutritious option that feels indulgent yet light.

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Instructions

Step 1: Cook the Potatoes and Green Beans

Place 1 lb cubed red potatoes in a large saucepan and cover with water.
Bring to a boil over high heat, then reduce to a simmer and cook for 8-10 minutes until tender.
Add ¼ lb trimmed green beans during the last 3 minutes of cooking.
Drain the potatoes and beans, then immediately transfer to a bowl of ice water to stop cooking.
Drain again and pat dry with a clean towel.

Tip: The ice water keeps the green beans bright and crisp—don’t skip this step!

Step 2: Make the Dressing

In a small bowl, combine ½ cup oil and vinegar salad dressing, ½ tsp grated lemon zest, and ¼ tsp freshly ground pepper.
Whisk until well blended. Taste and adjust with more lemon zest for brightness or pepper for spice.

Tip: Make the dressing while the veggies cook to save time.

Step 3: Prep the Ingredients

Tear 6 cups romaine into bite-sized pieces.
Slice 4 hard-boiled eggs into rounds.
Chop 2 medium tomatoes into bite-sized pieces.
Open 3 pouches (2½ oz each) light tuna in water and drain lightly.

Tip: Prep these while the potatoes cook to streamline the process.

Step 4: Assemble the Salad

Divide the 6 cups torn romaine among 4 plates, creating a green bed on each.
Arrange the cooked potatoes, green beans, sliced eggs, tuna, and chopped tomatoes over the romaine in sections for a classic Niçoise presentation.
Drizzle each plate with the lemony dressing (about 2 tbsp per serving).

Tip: Arrange the ingredients in colorful sections for a beautiful, restaurant-style look.

Step 5: Serve

Serve immediately with extra dressing on the side for those who want more.
Pair with crusty bread or a light soup for a complete meal.

Tip: Let everyone drizzle their own dressing for a customizable touch.