🇫🇷 French
Salade Niçoise
The iconic Riviera salad — tuna, eggs, haricots verts, olives, and anchovies in a bold Dijon vinaigrette.
440 cal / serving
12g net carbs
38g protein
26g fat
Prep: 20 min
Cook: 15 min
2 servings
Ingredients
Seafood
- 4 whole Anchovy fillets
- 10 oz Tuna in olive oil (canned)
Dairy & Eggs
- 4 whole Eggs
Produce
- 1 cup Cherry tomatoes
- 1 cloves Garlic cloves
- 6 oz Haricots verts (thin green beans)
- 4 cups Mixed salad greens
Pantry
- 1 tsp Dijon mustard
- 0.5 cup Kalamata olives
- 4 tbsp Olive oil
- 2 tbsp Red wine vinegar
Instructions
1. Cook eggs to a firm-but-jammy soft boil (8 min from cold start). Cool and peel.
2. Blanch haricots verts in boiling salted water 3 min; plunge into ice water to stay bright green.
3. Whisk together olive oil, red wine vinegar, Dijon, garlic, salt, and pepper for the vinaigrette.
4. Arrange greens on a platter. Top with tuna (broken into chunks), halved eggs, green beans, tomatoes, olives, and anchovies.
5. Drizzle generously with vinaigrette and serve immediately.