Easy on the eyes and hailing from France, salad nicoise is a composed salad of tomatoes, tender green beans, olives, and hardboiled eggs. Don’t forget the perfectly seared steaks of ahi tuna.
If you like the yolks of your hardboiled eggs on the tender side, try steaming them in a steamer basket – rather than boiling water. Then let your eggs swim in a bath of ice water for fifteen minutes.
How about soup with your salad nicoise? Pair this salad with Fennel Leek Soup (AIP) for a light and delicious meal.
- 1/2 c red wine vinegar
- 1 tbsp. Dijon mustard
- 3/4 c extra virgin olive oil
- 2 tsp. coarse sea salt, plus more to taste
- ground black pepper, to taste
- 4 eggs
- 6 oz green beans
- 2 tomatoes
- 4 oz mixed greens
- 3/4 c Nicoise olives, or kalamata
- 1 lb ahi tuna
- Bring a large pot of water to a boil. Add the eggs and cook for 10 minutes. With a slotted spoon, remove the eggs from the pot and submerge in ice water to cool. When cool, peel and slice into quarters.
- In a small bowl, whisk together red wine vinegar, Dijon mustard, and olive oil until well combined. Add salt and pepper to taste.
- Trim the green beans.
- Salt the same water. Add the green beans and cook for 2 minutes. Lift out with tongs and rinse with very cold water.
- Cut tomatoes into wedges.
- Toss mixed greens with half of dressing. Arrange greens on plates with green beans, eggs, tomatoes and olives.
- Rub tuna steaks with olive oil and season with salt and pepper. Grill tuna over a hot barbecue or pan sear over high heat for one minute on each side for rare (longer if you desire a well-cooked piece of tuna). Slice each piece of tuna into very thin slices. Arrange on top of salads and top with remaining dressing.