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Nutrition Facts
Serving Size 1 (471g) Recipe makes 4 servings The following items or measurements are not included below: 1 tablespoon white wine vinegar herbs
Calories 216
Calories from Fat 109		(50%)
Amount Per Serving		%DV
	Total Fat 12.2g	18%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 7.2g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 117mg		39%
Sodium 409mg		17%
Potassium 456mg		13%
Total Carbohydrate 9.5g		3%
	Dietary Fiber 3.4g	13%
	Sugars 3.4g
Protein 18.1g		36%
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Nicoise Salad

Recipe #55886 | 40 min | 40 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Pets'R'us
Mar 7, 2003

For a summer lunch or dinner, one of my favorite salads. There is always a debate going on about this salad, what should be in there and what not. I don't use potatoes in mine, but if you like to add them, do so. I have added the sardines because I like them in this salad, but you can leave them out. The dressing can be drizzled over the salad instead of mixing it in, or you can use your own favorite dressing. Serve with some nice bread, and a glass of wine (of course!) Cook time of the beans is not included.

SERVES 4 -6 (change servings and units)

Ingredients

lettuce leaf, of your own choice
8 ounces green beans, cooked but still crunchy
2-3 hardboiled egg, quartered
1 small red onion, cut in rings
2-3 tomatoes, skinned and in large chunks
8 ounces canned tuna, drained and flaked
1 crushed garlic clove
1/3 cup olive, halved or left whole
salt & freshly ground black pepper

Dressing

2-3 tablespoons olive oil
1 tablespoon white wine vinegar or sherry wine vinegar
1 tablespoon very finely chopped herbs, preferably a mix of parsley, chives and tarragon, approx
salt and pepper

Garnish

anchovy fillet, chopped if desired
quartered hardboiled egg
sardines, drained from a tin (optional)
cucumber, sliced or chunks
1 tablespoon chopped small caper

Directions

1
Mix the oil and vinegar for the dressing, add salt, pepper and the herbs.
2
Toss together carefully, the dressing, beans, eggs (keep one for the garnish), onion, tomatoes, tuna, garlic and half of the olives; add salt and pepper to taste.
3
Pile in the center of the serving dish on top of the lettuce leaves, make it look as attractive as possible, finish the salad with the garnish ingredients.

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Featured Reviews for This Recipe

From: dianegrapegrower

On Mar 26, 2009

Very nice - we found we needed a lot more dressing. Grilled albacore steak instead of using canned tuna (yum) Omitted the sardines and anchovies and added avocado.

0 people found this review helpful

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From: Tia Mouse

On Aug 28, 2007

This is definitely a traditional salad nicoise! Gato really enjoyed it, although I used the dressing from Grilled Tuna Salad Nicoise because I had all of the ingredients on hand. Both this salad and that dressing were absolutely wonderful and Gato has requested a repeat. Thanks Pets 'R Us.

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From: chia

On Mar 10, 2003

what a lovely luncheon salad. i used romaine lettuce and did add some baby new potatoes. lots of cucumbers and tomatoes, lots of anchovies, no sardines. i really enjoyed the tarragon in the dressing, which i sprinkled over all.

4 people found this review helpful

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From: Tasty Tidbits

On May 7, 2004

This is a delicious salad. I added some steamed new crop Jersey Royal potatoes and used Cos lettuce. I also used a mixture of green beans and shelled broad beans. Did not do the sardines, and mashed the anchovy into the dressing just as a personal preference. Thanks for a great recipe!

3 people found this review helpful

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