Nicoise Salad
A composed French salad that balances bright, briny, and savory elements—seared tuna, tender potatoes and beans, with a mustardy vinaigrette. Each component is cooked separately and arranged for a fresh, restaurant-style presentation.
12 oz tuna steak, sashimi grade if searing
1 lb baby potatoes, halved
8 oz green beans, trimmed
4 large egg, hard-boiled
1 cup cherry tomatoes, halved
1 cup niçoise olives
4 anchovy fillet, chopped
¼ red onion, thinly sliced
1 tbsp dijon mustard
2 tbsp red wine vinegar
4 tbsp olive oil
1 lemon, juiced
1 clove garlic, minced
1 tbsp unsalted butter
1 tsp salt
½ tsp black pepper
2 tbsp parsley, chopped
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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