Salad: France – Salade Niçoise (Niçoise Salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 10 min

Total 40 min

Ingredients

2 fresh tuna steaks, about 8 oz each (227 g each)
4 cups (120 g) mixed salad greens (such as arugula and romaine)
1 cup (150 g) cherry tomatoes
1 cup (150 g) green beans
1 lb (450 g) new potatoes
4 hard-boiled eggs
1 / 2 cup (75 g) black olives
1 small red onion
3 tbsp (45 ml) olive oil
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) Dijon mustard
Salt and pepper to taste

Instructions

1. **Prepare the Ingredients:** Boil the new potatoes until tender, about 15-20 minutes, then cool and quarter them. Blanch the green beans by cooking them in boiling water for 2-3 minutes, then transfer them to an ice bath. Halve the cherry tomatoes, slice the red onion, and quarter the hard-boiled eggs.
   
2. **Cook the Tuna:** Season the fresh tuna steaks with salt and pepper. Heat olive oil in a pan over medium heat and sear the tuna for about 2-3 minutes on each side, or until it reaches your desired level of doneness. Let the tuna rest for a few minutes, then slice it into thin strips.

3. **Assemble the Salad:** In a large salad bowl, combine the mixed salad greens, cherry tomatoes, green beans, potatoes, olives, and red onion. Arrange the sliced tuna and quartered eggs on top.

4. **Make the Dressing and Serve:** In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Drizzle the dressing over the salad and gently toss to combine. Serve immediately.

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