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Cabarrus Magazine

Breaking Bread: Salad Nicoise

Sep 01, 2017 08:30AM ● By Jason Huddle

Breaking Bread: Salad Nicoise

Salad Nicoise




1 pound salad greens

6 Roma tomatoes

2 russet potatoes

½-pound fresh green beans, trimmed

6 hard boiled eggs



12 ounces albacore tuna in spring water

1 bunch parsley, chopped

6 ounces sliced black olives

2 tablespoons capers

1 tablespoon lemon juice, fresh squeezed

1 tablespoon olive oil

Salt and pepper to taste



1/2 cup balsamic vinegar

2 cups olive oil

1 tablespoon dijon mustard

2 ounces sugar

Salt and pepper to taste



These steps can be done the day before: Bring plenty of salted water to a boil. Add the green beans and blanch for 2-3 minutes until bright green and crisp. Remove immediately to an ice water bath. Peel and slice the potatoes into 1/4” rounds and boil in vegetable stock until fork tender. Drain the tuna, mix with other ingredients and season. Keep the tuna as whole as possible.


Dressing: Whisk the vinegar, dijon mustard and sugar together. Slowly add the oil, drop by drop at first, adding more as the emulsification comes together. Season with salt and pepper.


Making the salad: Quarter the Roma tomatoes and eggs. Divide the salad greens onto six plates, leaving a well in the middle for the tuna salad. Place a large amount of the Mediterranean tuna salad in the middle of the plate. Place tomatoes, eggs, green beans and potatoes around the tuna salad. Use a spoon or squeeze bottle to place the dressing over all the ingredients and serve immediately.

Photo courtesy: Kristy Huddle

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