Salad Niçoise Dressing (Fresh Herb Vinaigrette)

Salad Niçoise is a classic French salad that is full of tuna, potatoes, tomatoes, olives and eggs. This recipe includes a flavorful fresh herb vinaigrette that you'll want to eat on everything!

📝 Ingredients

• 1/4 cup red wine vinegar
• 1 shallot (chopped)
• 1 small garlic clove (minced)
• 2 teaspoons Dijon mustard
• 1/4 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 3/4 cup extra-virgin olive oil
• 8 fresh basil leaves
• 1/4 cup parsley
• 4 hard boiled eggs (quartered)
• 1/2 lb red potatoes
• 2 handfuls of green beans
• 2 5 oz cans of tuna
• 10 ounces spring greens
• 1 cup cherry tomatoes (halved)
• 1/2 cup niçoise olives (or kalamata)

👨‍🍳 Instructions

1. 1--- Fresh Herb Vinaigrette: ---
2. 2In a blender or small food processor, add the vinegar, shallot, garlic, mustard, thyme, salt and pepper.
3. 3With blender on low, slowly pour in the oil and blend until emulsified, about 15 seconds.
4. 4Add basil and parsley and pulse a few times until finely chopped. Pour into a jar and set aside.
5. 5--- For the Salad: ---
6. 6COOK THE POTATOES: Place potatoes in cold water to cover. Bring to a boil and cook until tender. About 15-20 minutes until they pierce easily. Drain potatoes and transfer to a bowl. Let cool slightly then cut into chunks. Toss with 1/4 cup of the fresh herb vinaigrette.
7. 7STEAM THE GREEN BEANS: Place a steamer basket in a large pot and bring water to a boil. Add the green beans and cook until they are bright green and just tender, about 5-7 minutes.
8. 8Toss the tuna with 2-3 tablespoons of the vinaigrette, gently flaking apart with a fork. Toss greens with a few tablespoons of the vinaigrette until lightly coated and divide amongst individual plates. Arrange potatoes and beans, tuna, eggs, tomatoes, and olives over greens. Serve and enjoy!