Salad Niçoise (seasonal Special) Recipe
A classic French composed salad originating from Nice. Comprised of a freshly seared and sliced 6oz ahi tuna steak accompanied by red potatoes, green beans, cherry tomatoes, hard boiled eggs, olives, and marinated red onion. A top a bed of romaine tossed in a house made lemon Dijon vinaigrette.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Lemon Dijon Vinaigrette Ingredients
Method
Salad Preparation
- 1
Prepare the Ingredients
Wash and chop the romaine lettuce into bite-sized pieces. Rinse the cherry tomatoes and halve them. Trim the ends of the green beans and cut them into 1-inch pieces. Slice the hard-boiled eggs into quarters.
- 2
Cook the Potatoes and Green Beans
In a medium pot, bring salted water to a boil. Add the red potatoes and cook for about 10-15 minutes until fork-tender. Once cooked, remove the potatoes and let them cool slightly before cutting them into quarters. In the same pot, add the green beans and blanch for about 3-4 minutes until bright green and tender-crisp. Drain and immediately plunge them into an ice bath to stop the cooking.
- 3
Sear the Ahi Tuna
Heat a non-stick skillet over medium-high heat. Season the ahi tuna steak with salt and pepper. Sear the tuna for about 1-2 minutes on each side for a rare finish, or to your preferred doneness. Remove from heat, allow to rest for a minute, and then slice thinly.
- 4
Assemble the Salad
In a large serving bowl or on a platter, layer the romaine lettuce as the base. Arrange the quartered potatoes, green beans, halved cherry tomatoes, sliced hard-boiled eggs, olives, and marinated red onion attractively over the lettuce. Top with the sliced ahi tuna.
Lemon Dijon Vinaigrette Preparation
- 5
Make the Vinaigrette
In a small bowl or jar, whisk together the olive oil, Dijon mustard, lemon juice, honey, salt, and black pepper until well combined and emulsified. Adjust seasoning to taste.
- 6
Dress the Salad
Drizzle the lemon Dijon vinaigrette over the assembled salad just before serving. Toss gently to combine, if desired, or serve the dressing on the side.