Nicoise Salad
The original Girl Dinner, Nicoise salads are vibrant, bold, and effortlessly elegant - while still feeling unfussy and fun.
Packed with hearty, fresh bits and bops, this little pretty is rustic, composed, and made to be savored bite by bite.
Ours features the usual suspects: flaked tuna in oil, roasted potatoes, crisp green beans, Kalamata olives, and capers - plus the most wonderful of soft-boiled eggs and a few fresh twists, like radishes with butter ribbons, thinly sliced red onions, and a crusty bread that’s been buttered and toasted.
All of which is finished with flaked salt, chopped chives and a squeeze of lemon to keep things bright.
Save this for your next sunny dinner, or when you’re simply craving something that tastes like vacation.
here’s what you’ll need
a good canned flaked tuna in oil
mini Yukon gold potatoes
green beans
radishes, thinly sliced
red onion, thinly sliced
chives, chopped
lemon
Kalamata olives
capers
crusty bread, sliced
eggs
butter
extra virgin olive oil
paprika
sea salt flakes
salt
pepper
here’s what you’ll need to do
Preheat oven to 425 degrees.
Wash, dry and halve your potatoes.
Place potatoes on a sheet tray and drizzle with extra virgin olive oil.
Sprinkle generously with salt, pepper and paprika.
Roast potatoes for 20 to 25 minutes, flipping half way through, until golden and tender.
Set aside to cool.
Meanwhile, bring a large pot of water to a boil on your stovetop.
Blanch green beans in the boiling water for about a minute, then immediately transfer to an ice bath to cool.
Drain well and set aside on paper towels to dry.
Bring a small pot of water to a gentle boil.
Add eggs to the pot and cook for 6 minutes, which will give you solid whites but soft yolks.
Pro Tip: Add a glug of apple cider vinegar to your pot of water to help with peeling the eggs later.
Remove eggs from the pot and submerge in cold water to cool.
Once cool to the touch, peel and set aside.
Toast and butter your bread.
And now we can start assembling our work of art by playfully adding ingredients to the plate. I like to go green beans, then potatoes, flaked tuna, and red onion. Now slice your eggs in half and add them, too. Olives, capers, and radishes topped with ribbons of butter come next. Then nestle in your toasted bread and top everything with flake salt, chopped chives, and a squeeze of lemon to keep things bright.
Sit in a patch of sun and savor all the flavor combinations to come.