Imagine a sun-drenched Mediterranean lunch that captures the essence of French coastal cuisine in just one bite. This Nicoise Salad with Sherry Vinaigrette is not just a meal, it's a culinary journey that transforms simple ingredients into an extraordinary dining experience. Packed with vibrant colors, fresh ingredients, and a tangy dressing that will make your palate dance, this recipe is about to become your new summer obsession!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 cup green beans, trimmed
- 2 hard-boiled eggs, quartered
- 1/2 cup olives
- 1 can tuna, drained
- 1/4 cup olive oil
- 2 tablespoons sherry vinegar
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Rinse the mixed greens under cold water and spin them dry in a salad spinner or pat them dry with paper towels. Set aside.
- Cut the cherry tomatoes in half and place them in a large mixing bowl. This will add a burst of flavor and color to your salad.
- Trim the ends off the green beans and then blanch them by bringing a small pot of salted water to a boil. Add the green beans and cook for about 3-4 minutes until they are bright green and tender-crisp.
- Immediately transfer the blanched green beans to a bowl of ice water to stop the cooking process. Once cooled, drain and set aside.
- Next, prepare the hard-boiled eggs. If you haven’t already, boil the eggs by placing them in a pot of cold water, bringing it to a boil, and then letting them simmer for 9-12 minutes. Once done, transfer them to an ice bath to cool, then peel and quarter them.
- In a small bowl, whisk together the olive oil, sherry vinegar, salt, and pepper to create the sherry vinaigrette. Adjust the seasoning to taste.
- In a large salad bowl, combine the mixed greens, halved cherry tomatoes, blanched green beans, quartered hard-boiled eggs, olives, and drained tuna. Toss gently to mix the ingredients without breaking the eggs or tuna.
- Drizzle the sherry vinaigrette over the salad and toss gently to ensure everything is well coated. Be careful not to over-toss, as you want to keep the presentation intact.
- Finally, taste the salad and adjust the seasoning with more salt and pepper if needed. Serve immediately, garnished with additional olives or a sprinkle of fresh herbs if desired.
Tips
- Use the freshest ingredients possible - the quality of your produce makes a huge difference in this simple yet elegant salad.
- When blanching green beans, watch them carefully to maintain that perfect crisp-tender texture. The key is a quick blanch and immediate cooling.
- For the best flavor, use high-quality olive oil and authentic sherry vinegar. These are the foundation of your dressing.
- If you're preparing this ahead of time, keep the components separate and dress the salad just before serving to maintain the crisp texture of the greens.
- Feel free to customize! While this recipe is classic, you can add grilled chicken, swap tuna for salmon, or include roasted potatoes for extra heartiness.
- Room temperature eggs and slightly warm green beans can enhance the overall flavor profile of the salad.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 10g
Protein: 20g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 180mg
