Niçoise salad, or salade niçoise is a classic French dish quite popular worldwide. It originated in the city of Nice, in the Southeast coast of the country.
There are several ways of making niçoise salad and I won’t claim mine is the right one (especially because I’ve never been to France!!). My recipe is simple, cheap, nutritious and delicious. Salade niçoise is naturally gluten-free, dairy-free, high in protein and moderate in carbohydrates. It’s also pretty filling thanks to the protein, fibre and healthy fats including omega-3 from the tuna and monounsaturated fats from the olives and extra virgin olive oil.
- 4 small potatoes, peeled and cubed
- 400g green beans, trimmed
- 425g can tuna in springwater, drained
- 250g cherry tomatoes, halved
- 3/4 cup black olives
- 4 cups lettuce or mixed salad leaves
- 4 hard-boiled eggs, peeled and halved
- 4 tbsp extra virgin olive oil
- 4 tbsp red wine vinegar
- 4 tsp Dijon mustard
- Steam or boil potatoes until tender.
- Steam or boil green beans until al dente.
- While vegetables cool down, whisk dressing ingredients together.
- Arrange salad ingredients in 4 plates and toss with dressing.