- Dish type
- Seafood salad
- Nicoise salad
Chef John gives a California twist to his Nicoise salad by adding avocado to the vinaigrette - perfect with the tuna, olives, green beans and potatoes.
2 people made this
- For the salad
- 110g tender, thin green beans
- 1 potato, peeled and cut into 1.5cm
- 1 tablespoon olive oil
- 85g oil-packed tuna, drained
- 75g cherry tomato halves
- 110g pitted nicoise olives
- 1 hard-boiled egg, chopped
- 1 anchovy fillet (optional)
- 1 tablespoon chopped fresh parsley
- Avocado vinaigrette
- 1 tablespoon Dijon mustard
- 3 anchovy fillets
- 3 tablespoons white wine vinegar
- 2 tablespoons lemon juice
- 2 teaspoons minced shallots
- 1 teaspoon minced fresh tarragon
- 1/4 ripe avocado
- 80ml olive oil, or more to taste
- 1 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
MethodPrep:25min ›Cook:8min ›Ready in:33min
- Bring a pot of salted water to the boil over medium-high heat. Add green beans and cook for just 2 minutes. Transfer to a bowl of ice water using a slotted spoon.
- Transfer potato cubes to the same pot; simmer over medium heat until tender, but not soft, 5 to 8 minutes. Remove potatoes with a slotted spoon and drain on a kitchen paper-lined plate. Slide out kitchen paper and drizzle warm potatoes with about 1 tablespoon olive oil.
- Drain green beans. Cut into 1.5cm pieces.
- Place the potatoes in a 1-litre jar; even out the layer. Add in this order a layer of chopped green beans, tuna, tomatoes, olives, eggs and anchovy fillet, evening out layers as you go. Top with chopped parsley. Leave about 1-2cm space at the top. Close with lid and refrigerate while you make the dressing.
- Place mustard and anchovies in a mixing bowl. Add vinegar, lemon juice, shallots, tarragon and avocado, olive oil, black pepper and cayenne. Blend with an immersion blender until thoroughly emulsified, 1 or 2 minutes. If dressing seems too thick, stir in 1 or 2 teaspoons water or lemon juice.
- Pour about 4 tablespoons of dressing into salad jar, or more to taste. Toss with a fork. Or you can shake the jar and transfer dressed salad to a bowl.
See it on my blog
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Busy in Brooklyn
I love the idea of layered salads. Anything goes and people can pick and choose what they want. It’s almost like a “create your own salad bar” on a platter. It makes for a great Shalosh Seudos dish because you can use up whatever you have left from your meal. If you only used half the container of cherry tomatoes, throw them in. Leftover egg salad? Put a nice scoop in place of the hard boiled eggs. Potato salad can take the place of potatoes. And just about any vegetable makes the cut. Grilled veggies work well too. Plating the salad this way gives it a fresh and clean appearance, even if you are using the leftovers from your meal.
One of my favorite veggies in a classic Nicoise salad is the baby red potatoes. But I can’t deny that those carb-filled delights pack on the pounds. Instead, I use sweet potatoes, their lower-GI cousin, for added color and sweetness.
In terms of tuna, a lot of people like to use oil-packed in this salad because it is less dry. I prefer packed in water because it is obviously much lower in fat. You can also grill up some tuna steaks before shabbos, bring them to room temperature, and serve a la’ classic.
In terms of veggies, I have seen so many variations used in this salad, just about anything goes. Here are some suggestions (I’m starring all the must-have ingredients, everything else is optional):
*greens (Bibb, Boston, Butter or Romaine lettuce, mesclun, spinach)
*olives (black [nicoise preferred] or green)
*tuna (canned or fresh, or for a twist, use salmon)
*potatoes (red skinned or sweet)
*onions (red onion, shallots, chives, or scallions)
*tomatoes (any type)
anchovies (classic to salad nicoise, although I leave them out)
hearts of palm
beans (white beans, edamame)
pasta (shells, macaroni, rotini)
If you leave the classic ingredients intact, you can still call it a salad nicoise, albeit nontraditional. You can also opt for a layered salad with no rules whatsoever. Just imagine your typical salad bar and layer it onto a big serving platter.
So instead of just serving up leftovers this week, try and re-purpose what you’ve got in a fresh way. It is guaranteed to appeal to everyone at the table! Serve with different types of crackers for a complete meal.
What is Niçoise salad?
Push the greens aside! This authentic French Niçoise salad is made with hard-boiled eggs, anchovies or tuna, and Niçoise olives before being dressed in vinaigrette or olive oil. It’s a hearty and delicious summer salad that is far from your average loaded salad with leafy greens.
Now, THIS is the salad you want to serve for special occasions. Roasted Salmon Niçoise Salad with Lemon Vinaigrette is a classic French recipe consisting of bright, hearty, and elegant flavors. Served on a platter, allow your guests at your next celebration or Sunday brunch to serve themselves!
Made from sheet pan roasted salmon, tender potatoes and green beans, hard boiled eggs, olives, and a bright and zesty vinaigrette, this recipe is far from the average salad. It’s an easily customizable dish as each element is layered on a serving platter. Guests can pick and choose what they like!
Pair this elegant and filling salad with Bacon and Cheddar Biscuits, Pomegranate Tangerine Bellinis, or chilled white wine as part of this crowd-pleasing brunch or lunch option.
Niçoise Salad in a Jar Recipe
- 2 – 3 Tablespoons salad dressing (Niçoise, Balsamic, or Caesar)
- 1/2 cup cherry tomatoes sliced in half
- 5 olives sliced
- 1/2 cup cut cooked green beans (cooked from frozen works well for this)
- 1/2 cup cooked quinoa
- 3 oz. drained tuna
- 1 cup chopped lettuce
- Layer the above ingredients into a large mason jar in the order listed.
- Starting with the salad dressing and ending with the lettuce.
- Seal jar and keep stored in the refrigerator. Can safely be stored for up to five days.
Another super easy, healthy, and delicious salad to enjoy!
12 (650g) small chat potatoes, halved
400g green beans, trimmed
425g can tuna in springwater, drained, flaked
250g cherry tomatoes, halved
1/3 cup black olives, pitted
2 baby cos lettuce, leaves separated, washed
4 hard-boiled eggs, peeled, quartered
2 tbsp olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
Nicoise Salad – Thermomix Layered Cooking
My Nicoise Salad recipe for the Thermomix is a meal in itself! Lots of fresh veggies – greens, potatoes, avocado, eggs and olives all brought together with a lemony vinaigrette. So. Much. Flavour.
With a good balance of protein, good fats and carbs, a healthy meal that will leave you feeling satisfied and clean!
Unlike a traditional version, my Thermomix Nicoise salad doesn’t contain tuna, but if you eat fish and want it more traditional you could add a tin of tuna.
This Nicoise Salad really uses the Thermomix to it’s full potential: – Dressing made in the bowl – Eggs in the simmering basket – Potatoes and beans in the steaming attachment.
This means that it makes a lot, enough to serve six in fact, or more if you’re serving it as a side. It keeps well, so any leftovers can be enjoyed for lunch or dinner the next day too.
Basil Dressing Layered Salad
This salad is a must for potlucks! An easy make-ahead dish that is sure to please. Great summer flavors!
- 3 cups Chopped Romaine Lettuce
- 2 cups Shredded Marble Cheese, Divided
- 1 cup Sliced Mushrooms
- ½ cups Sliced Red Onion
- 1-½ cup Sliced Cucumber
- 2 Tomatoes, Sliced
- 1-½ cup Cooked And Cooled Peas
- 1 cup Sour Cream
- 1 cup Mayonnaise
- ½ cups Chopped Fresh Basil, Or You Can Use 2-3 Teaspoons Of Dried Basil
- ¼ teaspoons Salt
- ¼ teaspoons Pepper
- 4 slices Cooked Crisp Bacon
1. Find a nice large see-through bowl.
2 Start with lettuce and then layer 1 1/2 cups shredded cheese, mushrooms, onion, cucumbers, tomatoes, and peas.
3. In a separate bowl combine sour cream, mayonnaise, basil, salt and pepper. Mix well.
Springtime Lobster Niçoise Salad with Tarragon
The crocuses in our yard opened up this week and the tulip have pushed up next to them. It’s wonderfully exciting to watch spring creep over our new little homestead and it seems as though there are discoveries to be made after every warm rainstorm.
I’m channeling spring in the Simple Bites kitchen as well, and this Lobster Niçoise Salad is a perfect example. We enjoyed it over the Easter long weekend paired with a platter of lamb and lentils for a surf ‘n turf feast with friends.
I’f you don’t have a basic Salade Niçoise in your culinary repertoire, then please adopt my recipe and make it yours. It’s such a versatile salad and so well suited to spring greens.
The Foundations of a Niçoise Salad
The Niçoise is a salad you can start making in the spring, heaped with asparagus and baby lettuce, and carry on right through the summer, piling on those homegrown cherry tomatoes and fresh tarragon. I take my liberties with the ingredients, however if you are looking to compose a classic Niçoise, here’s what you will need.
- Green beans – ideally haricots verts, the thin French string bean.
- Boiled new potatoes – I always use red, but any will do
- Tuna, generally oil-packed and the best quality
- Tomatoes – cherries look so pretty
- Butter lettuce – Boston or Bibb
- Hard boiled eggs
- Olives, capers & anchovies
- Fresh tarragon
Of course you’ll see many variations on this salad, in the same way a kale Ceasar salad exists – recipes like these merely inspire us in the kitchen.
I topped my most recent platter of Salade Niçoise with cold lobster tails and claws for a decadent East Coast twist on the classic. I’m not sure I’ll ever be able to go back to tuna now! The lobster paired so very well with the punchy tarragon vinaigrette. I hope you try it for yourself very soon.
The Niçoise is a fantastic do-ahead salad, as every ingredient can be prepped in advance and kept well chilled. A half hour or so before serving, compose your salad on a platter then drizzle with vinaigrette just before serving.
I’ve even layered my Niçoise salad into jars and packed it up for a picnic. Should you wish to do the same, start with a wide mouth quart mason jar and layer the ingredients in the following order: vinaigrette, potatoes, green beans, tuna (or lobster!), tomatoes, olives, eggs, tarragon and lettuce.
- 2 2 egg eggs
- 2 oz. 55 g turnip
- 5 oz. 140 g fresh green beans
- 2 tbsp 2 tbsp olive oil
- 1 1 finely chopped garlic clove finely chopped garlic cloves (optional)
- 5 oz. 140 g baby gem lettuce or Romaine lettuce
- 2 oz. 55 g cherry tomatoes
- ½ (2 oz.) ½ (55 g) red onion red onions
- 12 oz. 350 g tuna in water
- 2 oz. (7 tbsp) 55 g (100 ml) olives
- salt and pepper
- ½ tbsp ½ tbsp Dijon mustard
- 2 tbsp 2 tbsp small capers
- ½ oz. 14 g anchovies
- 1 &frasl3 cup 80 ml water
- 1 &frasl3 cup 80 ml mayonnaise
- 1 tbsp 1 tbsp fresh parsley
- 1 tbsp 1 tbsp lemon juice, the juice
- 1 1 minced garlic clove minced garlic cloves (optional)
Recommended special equipment
You can prep the vegetables a day before serving, for an even faster assembly.
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Could you please tell us how big your can of tuna is? They may be a standard size in Sweden or the US, but in Australia there are several different sizes! Makes a differences for macros.
Look for something around 3oz as this is designed to make 2 servings.
The standard tuna can in the U.S. is 5 oz - 4 oz drained, or 113 grams. It makes two servings of two ounces each. There is a problem with this recipe - the protein content does not add up. The nutrition data shows 34 gr protein for one serving of the salad. Two ounces of tuna would be 13 grams of protein, plus 6 grams from one egg. That totals to 19 grams of protein. A full can of tuna per person plus one egg would total 34 grams. Maybe in Sweden a larger size can is common, but still doesn't match Kristin's comment.
The nutrition information is per serving for the entire recipe, so it also includes the protein for all the other applicable ingredients, as well.
How to Make Egg and Cheese Salad:
1. Take 2 herring slices from the package and place on a plate lined with paper towel. Pat herring with paper towel to remove excess oil. Cube herring into 1/4” cubes. In a 5-6” diameter salad plate, spread herring in circle in the center of the plate, pressing gently down with a fork. Drizzle 1/4 tsp white distilled vinegar and 1/4 tsp finely grated onion.
2. Using a cheese grater, finely grate 1 medium potato evenly over the herring and gently press down with a fork. With a dull knife, spread 1 1/2 tbsp mayo over potatoes. Using same cheese grater, finely grate 1 medium carrot over the salad, press down with fork and cover with 1 1/2 tbsp mayo.
3. Into the sieve, grate 1 kosher dill pickle, squeeze out the juice and spread evenly over carrot. Cover with 1 1/2 tbsp mayo. Grate 2 strings of mozzarella cheese onto cheese grater and evenly spread over the salad. Gently press down with fork and cover with 3 tbsp mayo. Separate boiled egg whites from egg yolks. Grate 4-5 egg whites onto cheese grater evenly over the salad. Press down with fork and cover with 3 tbsp mayo. Using grater, top with finely grated 3-4 egg yolks along with fresh parsley and sprinkle with ground black pepper. (Be very gentle with egg yolks so you don’t squeeze and mash them. You want the grated egg yolks to fall onto mimosa like snowflakes). Cover with plastic food wrap and refrigerate until ready to serve.