A traditional Salad Niçoise is made with potatoes and green beans. Here I’ve used what I had in my fridge, but you should go all-out if you can. The dressing is simple and delicious, and perfect for other salads as well.
- 5-oz can of tuna, drained (I used solid white albacore this time)
- 1 or 2 eggs, depending on your appetite
- Something green as a salad base (I prefer Romaine for this, but I only had spinach this time)
- A handful of smallish tomatoes, chopped how you like
- 1 or 2 oz red or white onion, chopped into smallish bits
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp honey
- Any other veggies you’d like (green beans, boiled potatoes, red bell peppers…)
- Salt and pepper, to taste
Easy-peasy. Hard-boil your egg(s). There are many recommended ways to do this; I pop my eggs in a pot once the water is already boiling, cook them for 12 minutes, and rinse them with cold water before peeling.
While that’s going, place your greens and the other veggies in a bowl or on a plate, and top with the tuna. When the eggs are done, slice them how you like and add them to the mix.
The dressing is equal parts Dijon mustard, olive oil, balsamic vinegar, and honey. Whisk those together in a bowl, and you’re ready to go. I used just short of 4 ounces (8 tablespoons) of dressing for my salad, but I didn’t add any extra veggies, so you might want to use more of each of those ingredients if your salad is bigger. Some people like salt and pepper on theirs, and you can add those at the end or to the dressing.
This recipe makes a hearty lunch for one.