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Community Corner

Salad Niçoise Makes for a Hearty, Summer Dinner

Enjoy this classic French salad for dinner since it's loaded with protein.

Salad Niçoise is a traditional French salad which originated in Nice and is comprised of green beans, hard-boiled eggs, tuna (or anchovies), Niçoise olives, potatoes and chopped tomatoes. It's dressed with a vinaigrette and served cold.

This salad, the French sister to the well-known American Cobb Salad, is packed with protein and can stand alone as a hearty dinner. It's easy to make, but a little time consuming. Cook the green beans, potatoes and eggs ahead of time to make the preparation of the salad at dinner time quick and easy.  I like to serve this on a bed of Bibb lettuce leaves.

So, if you are looking for a good hearty salad for the warm-weather months, make sure yourself a Salad Niçoise.

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Vinaigrette:

1 tsp of Dijon Mustard

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3 tbsps of Cider Vinegar

1/4 cup of Extra Light Olive Oil

1 Green Onion, thinly sliced

Salad:

small red potatoes, chopped, roasted and salted

1 large can of tuna

green beans, steamed and dunked in an ice bath

4 hard-boiled eggs, sliced in half

1 cup of Niçoise olives

2 plum tomatoes

1 head of Bibb lettuce, rinsed and leaves torn

 

For the roasted potatoes, chop a small bag of small red potatoes into quarters. Take a baking pan and add the potatoes. Coat them in some extra light olive oil. Roast them in the oven at 385 degrees for about 20-25 minutes, turning them over half way through. They should be crispy and brown on all sides. Take them out of the oven, add them to a paper towel lined plate and sprinkle some salt over them. Set them aside to cool.

For the vinaigrette, add the vinegar, olive oil, green onions and Dijon Mustard to a tall glass or small mason jar. Stir in the glass or shake in the jar. Set aside. The vinaigrette doesn't look very pretty but trust me it's delicious on the salad.

You can serve Salad Niçoise in a big platter or plate by plate. Either way, line the platter or plate with some of the torn Bibb lettuce. Top with sections of steamed and cooled green beans, tuna, Niçoise olives, potatoes, chopped tomatoes and the hardboiled eggs. Drizzle the vinaigrette over the top and enjoy!

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