Warm Niçoise Salad

A winter twist on a Classic Nicoise becomes the perfect lunch

This take on the classic Niçoise Salad uses traditional flavours like tuna, briny olives, and fresh hard-boiled eggs, elevated with the addition of roasted tomatoes, potatoes, and crispy shallot rings in a bright tarragon mustard dressing. The flavours are going to make you want to hunker down and relish the winter season! 

You are going to love how this salad tastes when it is freshly made and warm, BUT, if you wanted to prep the components of the salad in advance, and simply assemble it, this salad is perfect for that.

Warm Nicoise Salad

Ingredients:

• 2 cups baby new potatoes, halved

• 3 tomatoes, quartered

• 2 shallots, sliced into rings

• green beans, trimmed

• 4 eggs

• 5 oz salad greens

• 2 tbsp capers

• 1/4 cup olives, such as nicoise or kalamata

• 2 cans of good tuna, packed in oil

• 2 tbsp tarragon wine vinegar (or sub champagne)

• 1/2 cup extra-virgin olive oil

• 1 teaspoon Dijon mustard

• 1 tbsp lemon juice

  Directions:

1. Preheat the oven to 400F. On a rimmed baking sheet, add the potatoes, drizzle with olive oil and season with salt and pepper. Place the potatoes into the oven for 30 minutes, turning 1/2 way.

2. Meanwhile, whisk together the vinaigrette ingredients in a bowl or a jar with a tight fitting lid. Set aside.

3. Begin your hard boiled eggs. Place the eggs in a medium sauce pan covered with water. Bring the water to a boil then remove the pan from the heat and allow the eggs to sit for 6 minutes. Immediately place the eggs in an ice bath (a bowl with water and ice) DON”T THROW OUT THE WATER! …And allow them to sit for several minutes (this will help with removing the shells). When they are cool enough to handle, cut the eggs into quarters.

4. When the potatoes are 1/2 way cooked, push them into 2/3 of the sheet pan and add the tomatoes. Give them a little drizzle of olive oil and season them with S&P.

5. Bring the hot water from the eggs back to a boil, add some salt and cook the green beans until they are tender but still firm. Approx 3-5 mins.

6. Arrange a bed of lettuce on a serving platter. Top with the green beans, potatoes, tomatoes, eggs. Drizzle with a little vinaigrette.

7. Add the tuna in little mounds then scatter the capers and the olives.

8. Add more vinaigrette if desired and dig in! Serve this warm or at room temperature.

   Let’s Get Cooking!

I hope you add this delicious winter salad recipe to your rotation this week. It’s the most perfect salad for meal prep! Whip this up this weekend, and come Tuesday lunch, you will be thanking yourself!

Before you leave, please leave me a comment or review! You thoughts help others decide what on earth to eat this week! And don’t forget to tag me @christies.lovestory. I love seeing your kitchen creations!