Salad Niçoise with Dijon Vinaigrette


Salad Niçoise is the ideal centerpiece for a sophisticated luncheon, combining both visual appeal and vibrant flavors. Served on a large platter in a deconstructed style, each ingredient—crisp vegetables, briny olives, tender tuna, and hard-boiled eggs—is arranged artfully. A drizzle of tangy Dijon vinaigrette ties the dish together, elevating the flavors with a French-inspired flair. This Mediterranean-style salad allows guests to create their own perfect bite, making it both an engaging and delicious experience. Perfect for hosting, this elegant dish brings a touch of the Mediterranean coast to any meal.

Recipe

Serves: 14

Time: 30min

Ingredients

3 lbs baby potato medley

2 lbs haricots verts

7 eggs

30oz mixed cherry tomatoes

2 cups olives, preferably Niçoise

20 lettuce leaves, like Red Leaf

a can of anchovies (optional)

micro greens (optional)

Dijon Vinaigrette

2 Tbsp lemon juice

2 tsp red wine vinegar

½ tsp salt

freshly ground black pepper

2 tsp Dijon mustard

2 tsp fresh thyme leaves

1-2 tsp agave syrup

4 Tbsp olive oil

  1. Steam the potatoes until tender, about 10-15 minutes. Let them cool to room temperature, then refrigerate.

  2. Parboil the green beans for 5 minutes, then cool.

  3. Hard boil the eggs, then cool and peel.

  4. Make the dressing. In a small bowl, whisk together the vinegar, salt, and black pepper. Add the mustard and thyme leaves, then stir in the agave syrup. Slowly pour in the olive oil while continuing to whisk until the dressing is well combined. Set aside.

  5. Assemble the salad. Cut the chilled potatoes and cherry tomatoes in half. Slice the boiled eggs in half. On a large platter, arrange the potatoes, green beans, eggs, olives, cherry tomatoes, and lettuce leaves. If desired, place an open can of anchovies in the center of the platter.

  6. Serve with Dijon Vinaigrette.