If you are a fan of nutritious and balanced salads, you will love the Nice salad recipes that we have selected for you. Full of flavor and texture, this salad will delight your palate. Without further ado, here are the variations of this exquisite salad.
The Amanida Niçoise is a rather hearty salad with tuna, green beans, hard-boiled eggs, tomatoes and potatoes. Plus, it can pretty much pass for a main course. Make the most of the last days of summer by enjoying salade niçoise with your favorite white wine for the perfect summer meal.
Nice salad, full of flavor and texture
Classic Nice salad recipe
Prepare dressing, pickled onions, eggs, potatoes, green beans a day ahead and refrigerate. Assemble the entire salad just before serving. If you are making tuna fillets for the salad, marinate them in a little olive oil for an hour. Heat a large skillet over medium heat or place on a preheated grill. Cook the steaks, 2 to 3 minutes per side, until cooked through.
Ingredients:
For the vinaigrette
- ¼ cup lemon juice or red wine vinegar
- ¾ cup extra virgin olive oil
- 3 tablespoons of finely chopped shallot
- 2 tablespoons of finely chopped fresh basil
- 1 tablespoon finely chopped fresh thyme
- 2 teaspoons finely chopped fresh oregano or tarragon
- 1 teaspoon of Dijon mustard
- salt
- freshly ground black pepper
Ingredients:
For the salad
- 2 grilled or cooked tuna fillets or 2 cans of drained tuna
- 6 boiled eggs, peeled and cut into quarters
- 600-650 g of new potatoes
- salt
- freshly ground black pepper
- 2 medium heads of lettuce, cut into small pieces
- 3 small tomatoes, seeded and quartered
- 1 small red onion thinly sliced
- 220g green beans, trimmed and cut into 5cm pieces
- ¼ cup olives
- 2 tablespoons of rinsed capers
- some anchovy fillets
Classic Nice salad recipe
Preparation:
vinaigrette
- In a jar, put the oil, lemon juice or red wine vinegar, shallots, herbs and mustard.
- Cover with lid and shake until well mixed.
- Add salt and pepper to taste.
A little salad
- Marinate the red onion slices in a small bowl and add 3 tablespoons of seasoning.
- Place the potatoes in a large saucepan and cover with 5cm of water.
- Add 1 tablespoon of salt. Heat over high heat until boiling.
- Reduce the heat and cook for about 10 minutes until the potatoes are tender to the touch (test with a fork).
- Drain and cut into halves or quarters while still warm.
- Place them in a bowl and dress them with ¼ cup vinaigrette.
- Fill a medium saucepan halfway with water and add 2 teaspoons of salt.
- Bring to a boil over high heat.
- Add the green beans to the boiling water.
- Cook until tender but still firm to the bite (about 3-5 minutes).
- Drain and rinse well in cold water to stop the cooking, or blanch for half a minute in ice water.
- Place a bed of lettuce on a serving plate.
- Cut the tuna fillets into 2 cm thick slices.
- Place the tuna in the center of the lettuce.
- Sprinkle the tomatoes and onions around the tuna.
- Place the potatoes and green beans around the edge of the lettuce.
- Also add the eggs, olives and anchovy fillets.
- Sprinkle with capers.
- Serve slightly warm or at room temperature.
Tuna salad, green beans, green salad and egg
Niçoise rice salad idea with tuna
Ingredients:
- 70 g green beans, cut in half lengthwise
- 125 g of cooked long-grain white rice
- 1 small head lettuce, leaves separated, torn
- 6 cherry tomatoes, halved
- 2 spoonfuls of marinated split green olives
- 1 anchovy fillet, drained and chopped
- 95 g of canned tuna in oil
- ½ teaspoon Dijon mustard
- 3 teaspoons of red wine vinegar
- 1 hard-boiled egg, cut in half
Preparation:
- Place the green beans in a bowl. Cover with boiling water.
- Let stand 1 minute or until bright green and tender.
- drain
- Rinse under cold water and drain again.
- Cook the rice in the microwave, following the instructions on the package.
- Meanwhile, combine the green beans, lettuce, tomatoes, olives, anchovies, drained tuna, mustard and vinegar in a large bowl. Add rice.
- Season with salt and pepper.
- Mix gently. Serve with a hard-boiled egg.
Niçoise rice salad idea with tuna
Easy and original salad with salmon
It’s a great idea for a hearty and refreshing salad that can be eaten as an appetizer or main course. Here we have replaced the tuna in the original recipe with salmon. The color of the latter stands out among green salads and egg yolks. Without further ado, here’s what you’ll need to make this salmon salad.
Ingredients:
For the vinaigrette
- ½ cup of mayonnaise
- ¼ cup extra virgin olive oil
- ¼ cup Dijon mustard
- ¼ cup lemon juice
- 1 teaspoon of dried dill
- ¼ teaspoon black pepper
- ½ teaspoon of salt
Ingredients:
For the salad
- 500 g of salmon fillet
- 1 jar of capers, drained, rinsed, dried
- 3 tablespoons of olive oil
- 120 g chopped green beans
- 4 hard-boiled eggs, cut in half
- 6 cups of green salad
- ½ cup Greek olives
- 1 cup of cherry tomatoes
Preparation:
- Preheat the oven to 180ºC.
- In a small bowl or jar, with a lid, put the ingredients for the vinaigrette. To book.
- Heat the olive oil in a small saucepan over medium heat.
- When the oil is hot, fry the capers until they open (about 1 minute).
- Drain on a plate lined with kitchen paper.
- Place the salmon, skin side down, on a baking sheet lined with parchment paper.
- Brush with ¼ cup seasoning and set aside.
- Bring two small pots of water to a boil.
- Place the salmon in the oven for 15 minutes.
- Cook the eggs for 6 minutes in one of the pots of boiling water.
- Heat the green beans in the second pot of boiling water until tender but still crisp (about 3 minutes).
- When the salmon is cooked (it flakes easily with a fork), assemble the salad.
- Place green salad on a large serving plate, top with salmon, fried capers, green beans, eggs, olives and tomatoes.
- Drizzle with remaining dressing and serve.
Easy and original mixed salad
Amanida Niçoise: a dressing, full of flavours
Ingredients:
- 2 tablespoons of finely chopped shallots
- 2 tablespoons red or white wine vinegar
- ¼ teaspoon fine sea salt
- 2 teaspoons Dijon mustard
- 4-6 tablespoons of extra virgin olive oil
- freshly ground black pepper to taste
Preparation:
- In a small bowl, combine the shallots, vinegar, and ¼ teaspoon fine sea salt.
- Let stand for 10 minutes.
- Stir in the mustard, then gradually add the olive oil in a very thin stream, whisking constantly until the dressing is smooth.
- Season with fine sea salt and black pepper.
Option:
The dressing can be made ahead and refrigerated in a mini jar, with a tight-fitting lid, for up to a week.
Vinaigrette idea, full of flavors
Tuna summer salad
Idea of a balanced meal
Nutritious salad, full of flavor
A perfect summer salad
Nutritious grilled tuna salad idea
Summer salad, full of freshness and color
Nice salad with tuna
Nutritious salad, full of flavor
Idea of a balanced meal
