Salad Nicoise

I made mine the French way, by just combining all of the ingredients excluding the greens, and letting them marinate in a batch of dressing. It was delicious, and something new to add to the rotation.

I used a dressing using 3/4 c olive oil, 1/4 c lemon juice, 1/8 c white wine vinegar, 2T dijon, 2 T honey, 1/2 t thyme, 1 t salt, 1 t pepper, 1 T minced shallot. Whisk together and then marinate potatoes and green beans. Seared ahi for 1.3 min per side; marinated in dressing and sprinkled black sesame seeds; seared in 1 T hot oil.

I made this with sushi grade ahi tuna, broiled in my George Foreman for 3 minutes (medium rare in center). Used romaine leaves, boiled egg, cooked potatoes, black olives, cherry tomatoes, olive oil, red onion. Used a commercial bottled vinaigrette. Cooking for 1 person, so I used what I had on hand. I can’t eat green beans, in the future I may add some asparagus. I was looking for a special way to use my fresh ahi. I thoroughly enjoyed it!

This recipe doesn't add an important step that makes all the difference. Once the potatoes and green beans are cooked and sliced they should be marinated in some of the vinaigrette for a few hours before putting the salad together. BTW asparagus is awfully good instead of green beans; it should be marinated too. It really makes a difference in the flavor of the salad; otherwise it's just cold potatoes and beans in a salad.

Excellent salad, I made mine with one change, rather than canned tuna, I used 1/2 pound of fresh tuna, basted it with the vinaigrette and salt and pepper to taste then grilled it on the BBQ. Cooled slightly then sliced onto my salad. It was fantastic and not fishy at all.

This recipe is very good I forgot to add the capers and did not have the anchovies. Still I prepared a good lemon vinagrete and it was delicious. This is somewhat of a time consuming salad. I have made it many times before, so my solution is to prepare ahead the eggs and green beans to cut your preparation time by probably half. Chill them to finish the salad the next day if you wish. This adds crisp to the beans and firmness to the eggs. This is a salad that qualifies as a meal given its ingredients so be ready for a pretty satisfying dinner or lunch. Try it with albacore tuna too! It is delicious!

We loved this! I subbed fresh grilled tuna. I used a regular vinaigrette (could not locate lemon) which I tossed with the cooked potatoes, parsley, tuna, etc. before refrigerating. I added dressing to the greens as well, and squirted lemon juice when it was all assembled. I also made separate servings and garnished each one. My only suggestion for recipe writers is to keep measurements consistent. 1/2 onion doesn't tell us much!

I followed pretty much as written, using the home made lemon vinaigrette recipe linked here. I pan-seared a salted and peppered tuna steak, cooled it and then proceeded as written. I did add asparagus because I only had a few green beans from my garden. I also marinated the ingredients with some of the dressing (except the eggs, tomato and salad greens). This is now our favorite dinner salad!

This recipe is a classic. I parboiled the green beans plus asparagus tips for just a few minutes. I seared a tuna fillet (just salt and pepper) in a cast iron skillet. I added the vinaigrette to the potato mixture and only a little to the spring mix.

I make this often. It's a favourite of ours. To enhance the flavour, use tuna packed in oil like they do in Europe! The flavour in amazing and less "canned" tasting. I buy Rio brand at the Italian grocery store.

This was absolutely delicious! I didn't use potatoes (I prefer to eat seafood with veggies), so I added more of all the other ingredients. I also used fresh ahi tuna fillets, which I seasoned with lemon pepper and baked, then flaked into the salad. I made my own lemon vinaigrette (used about half a cup, but next time I'll add a bit more) and tossed everything together. The flavors blended perfectly and I didn't find it fishy at all (but that could have been because I used fresh tuna)--not even the anchovies stood out. With the olives and anchovies, this could seem a bit salty, but the egg and lemon balance it out.

This recipe is a keeper.

I made this Nicoise salad with my own lemon dressing. Everything mixed so well! Potatoes, onions, and anchovies tasted awesome together. Every bite was delicious!

I love this salad. I don't use the anchovies and used chopped scallions instead of onion today. I made the lemon vinaigrette with juice of one large lemon, half cup of olive oil, salt, pepper, garlic salt and a tsp of Dijon mustard. Tossed the ingredients with the dressing while still warm.

I used sear tuna steak leftovers. The salad was delicious. I used the lemon vinaigrette on this AR site. Delicious

This was a great recipe for me, a novice at Salad Nicoise. Like one of the other reviewers, I also enjoyed leftovers the next day. I love anchovies, but to dilute their intensity, I used 2 and shredded them and mixed them in with the dressing which tasted wonderful.

I made this delicious salad tonight for a heart healthy summer dinner. I made it as written but did add a touch of olive oil to the dressing and because I did not have time to refrigerate it for 2-4 hours, instead I put it in a stainless steel bowl in the freezer for about 20 minutes and it was perfectly chilled. My husband, who is not a big salad eater, even raved about it so it will be a keeper for sure. Thank you for a great salad. Colorado Karen

no and yes

Delicious and filling salad. Will try it with a tuna steak next time, and add a bit more black olives.. I used Marie's Lemon Herb dressing and it was good with it. I thought the leftovers might be gross and soggy, but it was great.

Hopefully it's not heresy to leave out the olives and add more tomato. I like it better that way.