• Servings 4-6
  • Prep 15 min
  • Cuisine
  • Skill Level

French Salad Nicoise


  • 4 tsp Dijon mustard
  • 1/4 cup red wine vinegar
  • 3 garlic cloves, minced
  • 1/2 cup extra virgin olive oil
  • kosher salt and fresh crack black pepper to taste
  • 3 tsp chopped fresh thyme or 1 and 1/2 of dried
  • 2 lbs fresh green beans, ends trimmed and cut into 2 inch pieces
  • 4 tender celery stalks, sliced on a bias and or 1/2 zuchinni cut into small cubes
  • 1 red bell pepper, seeded and cut into rings
  • 1 yellow or orange pepper, seeded and cut into rings
  • 1 pint of ripe cherry tomatoes
  • 5 medium red-skinned potatoes cooked and sliced (cook in boiling water for 10 minutes or until fork tender)
  • 3   7oz cans of solid white albacore tuna packed in olive oil (water if you can't find it in olive oil)
  • 10 large black olives, sliced
  • 10 pimento stuffed and sliced
  • l large onion sliced and separated into rings
  • 1/3 cup chopped parsley
  • 1 small bunch of basil leaves, cut into strips
  • 4 scallions, sliced on a bias, white and green parts
  • 2 hard boiled eggs sliced length wise, as garnish

This is a French salad that uses wonderful ingredients and flavors that common to the south of France. It is full of farm fresh vegetables and accented by solid white tuna.

  • In a bowl combine all dressing ingredients and mix well with a wire whisk. Refrigerate.
  • Place Green beans in boiling water along with potatoes and cook until slightly tinder but still crisp
  • Dip celery in the same boiling water that contained the potatoes and green beans for about 20 seconds.
  • Place all vegetables in a bowl along with the tuna which has been flaked by a fork and pour dressing over, toss and mix gently.

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