Nicoise salad or Salade niçoise in French, finds it’s origins in the city of Nice in southern France, and typically contains tuna, green beans, new potatoes, hard boiled eggs, and black olives. Additional ingredients may include anchovies, capers, cucumbers, and artichoke hearts as well. This salad is colorful, healthy, and a great use for leftover Easter eggs!
In this video, Chef Kirk Leins from No To Cook Dinner shares his economical recipe for a classic tuna nicoise, using canned tuna rather than seared fresh tuna. Currently a personal chef in LA, Kirk is an executive chef for YOU magazine, and host of the Community Cooking tv show in Southern California. You may also find him on Twitter!
His recipe serves 2, and you will need one can of tuna, 6 nicoise olives, two small boiled potatoes, 8-12 blanched french green beans, one julienned roma tomato, a hard boiled egg, and baby greens. For the vinaigrette, you may view the video here, and the ingredients are also simple: a small diced shallot, 1 tsp of dijon mustard, 1-2 tbsp of sherry vinegar, 3-4 tablespoons of extra virgin olive oil, Kosher salt, and freshly ground pepper.
