Salad Niscoise

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  • Complexity: medium
Salad Niscoise


  • 1 Head Romaine leaves washed and left in large pieces
  • 1 6-8 oz. Tuna Steak (can used Italian canned chunk white in oil if you must)
  • 1 cup small fingerling or blue Peruvian or a combination cut in bite sized chunks
  • 1 cup fresh steamed baby green beans
  • 2 hard boiled eggs
  • 1 tomato wedged
  • Dressing:
  • 2 cloves garlic
  • 1 shallot
  • 1 Tbsp. Dijon mustard
  • 1/4 cup Red wine vinegar
  • 2 Tbsp. lemon juice and zest of 1 lemon
  • Sea salt and fresh cracked pepper to taste
  • 2 tsp. Herbs de Provence
  • 2/3 cup olive oil


  1. Steam or boil the potatoes until tender. Drain and cool immediately in cold water.

  2. Make dressing by combining all ingredients except oik in a food processor.  While the machine is running, gradually pour the oil in a thin stream. (This will help the dressing to emulsify naturally without an egg.

  3. Season the tuna with salt and pepper and a dash of Herbs de Provence. Grill for a couple of minutes on each side. the middle should still be pink or it will be dry.

  4. Assemble salad:
    bed of greens
    haricort vert

  5. Top with crumbled tuna and dressing

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