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Niçoise Salad Meal Bowl
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Ingredients
0 of 17 gathered
Step by step
Method
4 steps
- 1
Whisk ⅓ cup olive oil, 2–3 tablespoons white wine or sherry vinegar, 1–2 teaspoons Dijon mustard, 1 small minced garlic clove, 1 teaspoon mixed dried herbs (or 1 tablespoon chopped fresh thyme/parsley/herbes de Provence), plus kosher salt and black pepper into a sharp vinaigrette.
- 2
Blanch 8 oz trimmed green beans in salted boiling water 3–4 minutes until crisp-tender; cool under cold water and pat dry. Hard-cook 4 eggs if you haven't already; peel and quarter them.
- 3
In a large bowl, gently toss the green beans, most of ½ small thinly sliced red onion, 2–3 tomatoes cut into wedges, 2 drained cans (5 oz each) tuna, half of ½ cup Niçoise or black olives, and 3 of the quartered eggs with enough dressing to coat. Taste and adjust salt.
- 4
Arrange washed butter lettuce or mixed leaves in four bowls or on a platter. Mound the dressed mixture in the center. Garnish with the remaining egg, olives, optional cucumber slices, anchovy fillets, and capers. Drizzle a little more dressing on top and serve cool. You want a bright Niçoise meal bowl with tender beans and flaky tuna — not a soggy lettuce pile or a dry underdressed plate.