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Nicoise Salad

Course: Salad, Dinner, Lunch
Cuisine: French
Author: Gaby

Ingredients

For the Lemon Chive Vinaigrette

  • 1 lemon juiced
  • 1 tablespoon champagne vinegar
  • 2 cloves garlic finely chopped
  • 1 shallot finely chopped
  • 1/3 cup olive oil
  • ¼ cup chives
  • kosher salt and freshly cracked black pepper to taste

For the Marinated Tomatoes  

  • 1 ½ cup tomatoes quartered  
  • ½ red onion thinly sliced
  • 2 teaspoons dried oregano
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • Kosher salt and freshly cracked black pepper

For the Salad

  • 2 6- oz cans Genova Albacore Tuna in Olive Oil Very Low Sodium in Easy Open Cans
  • 1/3 lb Haricot Verts blanched
  • 4-5 Persian cucumbers thinly sliced
  • 5-6 cups market lettuce Butter Lettuce, Little Gem
  • ½ cup black olives pitted
  • ½ cup castelvetrano olives pitted
  • 1 Roasted Red Bell Pepper sliced  
  • 1 cup Breakfast Radishes quartered
  • Fresh Dill chopped, for sprinkling over
  • Fresh Chives chopped, for sprinkling over

Instructions

For the Lemon Chive Vinaigrette

  • Combine all the ingredients in a small bowl and whisk to combine. Season with salt and pepper as needed.

For the Marinated Tomatoes  

  • Combine the tomatoes, red onion, oregano, olive oil, red wine vinegar, salt and pepper in a large bowl and toss to combine. Let marinate for at least 30 minutes.

For the Salad

  • On a large serving platter, arrange the market lettuce with piles of the tuna, blanched haricot verts, cucumbers, both kinds of olives, red bell pepper and breakfast radishes. Sprinkle with the fresh herb and serve with the vinaigrette.