Classic Niçoise Salad
A vibrant, bistro-style Niçoise salad is all about balance—briny olives, creamy potatoes, crisp greens, and tender tuna, all tied together with a punchy vinaigrette. While recipes & preferences for this salad often vary, this is our favorite style. Our Classic French Dressing Mix makes crafting this Provençal favorite effortless, infusing it with bold, herbaceous depth.
Preparation Instructions:
To make the French Vinaigrette, add 2 tbsp Classic French Vinaigrette Mix to a mason jar with 2/3 cup olive oil and 1/3 cup white wine vinegar; shake well. Make a day ahead for extra flavor, and store in the fridge for up to one week.
Bring a pot of salted water to a boil. Add potatoes and cook until fork-tender, about 10 minutes.
Remove potatoes with a slotted spoon and toss with 1 tablespoon of vinaigrette while warm.
In the same water, blanch green beans for 1-2 minutes until bright green and crisp-tender. Transfer to an ice bath to stop cooking.
Bring a separate pot of water to a gentle boil. Add eggs and cook for 7-8 minutes for jammy yolks or 10 minutes for firm yolks. Transfer eggs to an ice bath, peel, and slice in half.
Arrange mixed greens on a large serving platter. Top with potatoes, green beans, cherry tomatoes, tuna, olives, capers, red onion, and eggs.
Drizzle generously with the Classic French Vinaigrette. Sprinkle with fresh parsley and a pinch of sea salt. Enjoy!
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