Classic Nicoise Salad with Dijon Mustard Vinaigrette

Ingredients

• 60 ml (¼ cup)champagne vinegar
• 120 ml (½ cup)olive oil or extra-virgin olive oil
• 1 teaspoonDijon mustard
• 1 clovegarlic, mashed
• 1 tablespoonshallot, finely chopped
• To tastesalt and freshly ground black pepper
• 2 largeeggs
• 227 g (½ lb)fingerling potatoes
• 113 g (4 oz)green beans
• 1 can (142 g / 5 oz)tuna packed in oil
• 2 mediummulti-colour cherry tomatoes, quartered
• 3 cupsleafy salad greens
• ⅓ cupgreen onions
• ⅓ cuppitted Kalamata olives
• 1avocado

Instructions

1. 1

   Mix the dressing

   Put the champagne vinegar, olive oil, Dijon mustard, mashed garlic, chopped shallot, salt and pepper in a small jar. Close it and shake until the dressing is emulsified.

2. 2

   Let flavours mingle

   Make the vinaigrette first and leave it at room temperature while you prepare the rest of the salad, so its flavours can come together.

3. 3

   Cook the eggs

   Put the eggs in a small saucepan and cover with water by 2.5 cm (1 inch). Bring to the boil over high heat, then turn off the heat, cover the pan and leave the eggs for 10 minutes. Drain and transfer them to ice water to cool. Peel, quarter and set aside.

4. 4

   Boil the potatoes

   Cover the potatoes with cold water in a small saucepan and add a generous amount of salt. Bring to the boil, then reduce the heat to medium and cook for about 10 minutes, until a fork pierces them easily. Lift them out with a slotted spoon and leave to cool, then halve lengthways and set aside.

5. 5

   Blanch the beans

   Bring the potato cooking water back to the boil and add the green beans. Cook for 3–4 minutes, until bright green and crisp-tender, or boil for a further minute if you prefer them softer. Remove with a slotted spoon and plunge into cold water, then drain. Cut into 5 cm (2-inch) lengths or bite-size pieces and set aside.

6. 6

   Prepare the toppings

   Take the tuna out of its can and discard the oil, then break the fish into chunks. Halve the cherry tomatoes and, if you wish, halve the Kalamata olives.

7. 7

   Arrange the salad

   Arrange the leafy greens around the outside of a bowl, followed by the potatoes, eggs, green beans, tomatoes and tuna. Put half of the sliced avocado in the centre and scatter over the green onions.

8. 8

   Dress and serve

   Shake the vinaigrette again and drizzle it over the salad.

What is a Niçoise salad?

Niçoise salad takes its name from Nice, on France’s Mediterranean coast. Its familiar ingredients include tomatoes, olives, eggs and tuna, often served with vegetables and a vinaigrette.

This version pairs leafy greens with potatoes, green beans and avocado, making it a generous composed salad. Arranging each ingredient separately keeps the colours and textures distinct until serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1230 calories, 45g protein, 73g carbs, 85g fat.

The potatoes and vegetables provide most of the carbohydrate, while olive oil, tuna packed in oil and avocado contribute much of the fat. Tuna and eggs provide most of the protein. To balance the plate, serve with extra leafy greens or another non-starchy vegetable, and adjust the dressing to taste.

A balanced vinaigrette

Dijon mustard: It gives the vinegar and oil a savoury sharpness and helps the dressing emulsify when shaken.

Shallot and garlic: Both add a pungent note to the dressing. The recipe lists finely chopped shallot as well as mashed garlic, so include both when mixing it.

Cook each component carefully

Eggs: The covered, off-heat rest lasts 10 minutes after the water reaches a boil. Cooling them in ice water makes them easier to handle before peeling and quartering.

Potatoes: Start them in cold, salted water and check for tenderness with a fork at around 10 minutes. Their size can affect how quickly they cook, so use the fork cue as well as the timing.

Green beans: A 3–4 minute boil keeps them bright and crisp-tender. A brief plunge into cold water stops them cooking further.

Keep the textures distinct

Cool the cooked potatoes and beans before arranging them with the salad greens. This helps prevent the leaves from wilting and makes the components easier to lay out neatly.

Break the tuna into chunks rather than mashing it, and slice the avocado just before assembling. That leaves tender pieces that stand out among the firmer vegetables.

Build the bowl in stages

Prepare the dressing first, then cook the eggs, potatoes and beans while it rests. The potatoes and green beans share cooking water, which keeps the preparation in a useful sequence.

Finish by arranging the ingredients around the bowl and placing the avocado in the centre, as described in the method. Shake the dressing again just before drizzling.

Serve it as a meal

With potatoes, tuna and eggs, this salad can be served on its own as a filling lunch or light dinner. Crusty bread is a simple accompaniment for any vinaigrette left at the bottom of the bowl.

For a larger spread, serve it alongside a plain green salad or a bowl of soup. Keep any extra dressing on the side so diners can add it to taste.

Recipe notes & tips

• Shake the vinaigrette again just before serving if the oil and vinegar have separated.
• Use a fork to check the potatoes for tenderness after about 10 minutes.
• Keep the beans in the cold-water bath only until they have cooled, then drain them well.
• Halve the potatoes once they are cool enough to handle.
• Add the avocado close to serving time so it stays neat in the salad.

Variations

• Use fresh tuna: Cook it separately and break it into chunks in place of the canned tuna.
• Swap the greens: Use tender lettuce leaves instead of the listed leafy salad greens.
• Change the olives: Use another pitted olive if Kalamata olives are unavailable.
• Add herbs: Scatter chopped parsley over the arranged salad for a fresh herbal note.
• Make it sharper: Add a little more champagne vinegar to the dressing, tasting as you go.

Common mistakes to avoid

• Overcooking the beans: They lose their crisp-tender bite; start checking at 3 minutes.
• Skipping the cold-water bath: The beans keep cooking; plunge them into cold water after boiling.
• Cutting potatoes while very hot: They are harder to handle; let them cool before halving.
• Mashing the tuna: Large chunks give the salad more texture; break it up gently.
• Forgetting to re-shake the dressing: The oil may separate; shake the jar just before drizzling.

How to store

Refrigerate leftover salad in a covered container and eat within 1–2 days. If possible, store the dressing separately and add the avocado just before serving; serve the salad chilled or let it stand briefly at room temperature, rather than reheating it.

Frequently asked questions