Niçoise Salad

 

Niçoise salad is a classic French meal with lots and lots of things going on. There’s fish, eggs, veggies and a salad dressing involved. The classic salad only has uncooked vegetables, but it’s become common (even Julia Child did it) to add cooked potatoes and cooked green beans also. I passed on the green beans this time, but I can’t ever turn down potatoes, so they’re in this recipe. I was also surprised to hear that the French traditionally use canned tuna, rather than fresh… I was a bit reluctant to go the canned route, but if it’s good enough for the French, I’ll join in.

I made this salad for myself for lunch today, and I didn’t list a lot of measurements; basically, just add as much of each ingredient to the bowl as you’re willing to eat.

Nicoise Salad
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Total Time
30 min
Total Time
30 min
626 calories
68 g
262 g
13 g
65 g
4 g
1092 g
657 g
15 g
0 g
8 g
Nutrition Facts
Serving Size
1092g
Amount Per Serving
Calories 626
Calories from Fat 116
% Daily Value *
Total Fat 13g
20%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Cholesterol 262mg
87%
Sodium 657mg
27%
Total Carbohydrates 68g
23%
Dietary Fiber 16g
63%
Sugars 15g
Protein 65g
Vitamin A
669%
Vitamin C
243%
Calcium
47%
Iron
80%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. canned tuna
  2. canned anchovies
  3. fresh spinach
  4. handful of fingerling potatoes
  5. 1 egg
  6. black olives
  7. olive oil
  8. vinegar
  9. fresh thyme
  10. chopped onion
  11. tomatoes
Instructions
  1. Bake potatoes with a bit of olive oil, salt and pepper at 450 degrees for about 20 minutes, until cooked all the way through.
  2. In a small pot, add a large egg and fill pot with enough tap water to cover the egg. Cover the pot with a lid. Place the pot on a high flame and bring the water to a boil. As soon as the water is boiling, turn off the heat and let the egg sit in the hot water for exactly 8 minutes. After 8 minutes remove the egg from the pot and rinse under cold water. Peel and slice in quarters.
  3. In a small bowl, mix together 1 tbsp olive oil with 1 tsp vinegar. Add some salt and pepper and the leaves from 1 sprig of thyme. Whisk with a fork for a few seconds until you have a smooth vinaigrette.
  4. In a serving bowl, mix as much as you want of the following ingredients: tuna, anchovies, spinach, olives, onions and tomatoes. Add the baked potatoes, egg and drizzle with vinaigrette.
beta
calories
626
fat
13g
protein
65g
carbs
68g
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