Bright & Balanced Niçoise Salad
A classic made even better with Eggland’s Best Hard-Cooked Peeled Eggs. This vibrant Niçoise salad layers tender baby potatoes, crisp green beans, briny olives, and bright cherry tomatoes with hearty tuna and artichoke hearts. The eggs add a rich, satisfying source of protein that ties it all together. Drizzle with a zesty lemon-Dijon vinaigrette for a wholesome, flavor-packed meal that’s as beautiful as it is balanced.
Ingredients
4 Eggland’s Best hard-cooked, peeled eggs, halved or quartered
8 ounces canned tuna in water, drained (or seared fresh tuna, sliced)
8 oz baby potatoes, yellow or red
4 oz fresh green beans, trimmed
4 artichoke hearts, halved
3–4 cups salad greens, washed and dried
1 cup quartered radishes
1 cup cherry tomatoes, halved
½ cup Niçoise or Kalamata olives, pitted and halved
2 tablespoons chopped parsley
Sea salt & freshly ground black pepper
Vinaigrette
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
¼ cup extra virgin olive oil
Salt and freshly ground black pepper, to taste
Preparation
- Cook the potatoes: Place the baby potatoes in a large pot and cover with cold water by about 1 inch. Add a pinch of salt, bring to a boil, then reduce heat and simmer until tender, about 10–15 minutes. Drain and let cool slightly, then slice in half.
- Blanch the green beans: Bring a small pot of water to a boil and prepare a bowl of ice water. Add the green beans to the boiling water and cook for 2–3 minutes until bright green and slightly tender. Immediately transfer to the ice water to stop cooking, then drain and pat dry.
- Make the vinaigrette: In a small bowl, whisk together lemon juice and Dijon mustard. Gradually add olive oil while whisking until combined. Season with salt and freshly ground black pepper to taste.
- Assemble the salad: On a large platter, lay the salad greens as a base. Arrange the cooked potatoes, green beans, artichoke hearts, radishes, cherry tomatoes, olives, Eggland’s Best hard-cooked peeled eggs, and tuna.
- 2 tablespoons chopped parsley
- Sea salt & freshly ground black pepper
- Dress and season: Drizzle the vinaigrette over the salad. Sprinkle with chopped parsley, sea salt, and pepper.
- Serve: Serve immediately or refrigerate until ready to eat.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 2 |
|---|---|
| Calories | 368 |
| Fat | 22g |
| Saturated Fat | 3.48g |
| Cholesterol | 195mg |
| Sodium | 552mg |
| Carbohydrates | 19g |
| Dietary Fiber | 4g |
| Protein | 20g |
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