Salad nicoise is a favorite lunch menu item because it combines rich leafy greens and fresh vegetables with hearty creamy potatoes, protein rich tuna and egg. The clean crunch of blanched hericots verts and the zesty Dijon vinaigrette bring this dish together for an always satisfying and delicious meal. The key to making the perfect salad nicoise is to give each ingredient the proper attention in preparation and seasoning before combining for the final dish.

Salad Nicoise Dressing Ingredients

• 1 small clove garlic, microplaned

• 1 small shallot, minced

• 4 cured anchovy fillets (canned), minced

• 1 Tablespoon Dijon mustard

• 1/4 cup red wine vinegar

• 3/4 cup avocado oil

• 2 Tablespoons extra virgin olive oil

• 1 teaspoon Kosher salt

• 1/2 teaspoon fresh ground black pepper

Salad Nicoise Dressing Instructions

• put all ingredients except for the oils and shallots, into a tall deli container.

• Using an immersion blender begin to blend while slowly adding the avocado oil.

• Once all ingredients are combined, stir in olive oil and shallots with a spoon

• Set dressing aside.

Salad Nicoise Ingredients

Potatoes

• 3/4 pound small Yukon gold potatoes

• 1 sprig thyme

• 4 medium cloves of garlic

• 1/4 cup kosher salt

• 1 dried bay leaf

  Potato Instructions: add all ingredients into a medium sauce pan filled with enough water to cover potatoes. Bring to a boil. Reduce to a strong simmer. Cook potatoes until tender, can be easily pierced with knife (time will vary depending on potatoes). Remove from water and cool at room temperature. Cut into quarter pieces and season with salt and pepper. Marinate cut potatoes in vinaigrette. Set aside.

• 1 pound French haricots verts, trimmed and cut in half.

  Haricots verts Instructions: Blanche in heavily salted water until tender. Drain and shock in ice water. Drain again, set aside.

• 4-6 large eggs, boiled for 8 minutes (or to your liking), cut in half, salt and pepper.

• 1/2 pound ripe cherry tomatoes, halved. Season well with salt and pepper.

• 1 8.5 ounces can oil-packed tuna, I prefer Ortiz, it is pricey but worth it especially for a salad where tuna is the star), drained

• 1/2 cup pitted black olives, (Niçoise preferred), drained

• 10 fresh basil leaves, chiffonade

• 4 cups lettuce greens, mesculan mix, washed and spun, season with salt and pepper.

• Freshly ground black pepper

Salad Nicoise Instructions

• Setting the eggs aside, combine all other ingredients into a large mixing bowl and toss with dressing.

• Place salad onto serving dishes and add one to two boiled egg halves per serving.