Description
A vibrant and nutritious Niçoise Salad featuring air-fried baby potatoes, blanched green beans, hard-boiled eggs, fresh vegetables, olives, and chunk light tuna, all tossed in a flavorful homemade olive oil dressing with herbs and spices. This recipe balances fresh and cooked ingredients for a classic French-inspired meal perfect for lunch or dinner.
Ingredients
Salad Dressing
- 1/2 Tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried dill
Salad Components
- 1/2 lb baby potatoes, quartered
- 1 cup green beans, stems removed
- 4 cups water (for blanching)
- 4 hard-boiled eggs, peeled and halved
- 2 heads romaine lettuce, chopped
- 1 cup grape tomatoes, halved
- 1/2 red onion, julienned
- 7 radishes, halved or sliced
- 1 cucumber, peeled and chopped
- 1/4 cup olives, strained
- 2 (5 oz) cans chunk light tuna, drained
- Salt and pepper, to taste
Instructions
- Prepare the Dressing. In a small bowl, whisk together olive oil, garlic powder, onion powder, and dried dill until well combined to form a flavorful dressing base.
- Season Potatoes. Quarter the baby potatoes and toss them with the olive oil spice blend until evenly coated.
- Cook Potatoes. Air fry the quartered potatoes at 400°F for 15 minutes, shaking the basket halfway through to ensure even cooking. Alternatively, roast in the oven at 400°F for about 30 minutes or until golden and tender.
- Blanch Green Beans. Bring 4 cups of water to a rolling boil in a pot. Add the green beans to the boiling water, turn off the heat, and let them sit for about 3 minutes until bright green and tender-crisp. Quickly transfer to an ice bath to stop cooking and maintain color and texture.
- Prepare Fresh Ingredients. Hard boil, peel, and halve the eggs. Chop romaine lettuce, halve grape tomatoes, julienne red onion, halve or slice radishes, peel and chop cucumber, and strain olives.
- Prepare Tuna. Drain the canned chunk light tuna and break it apart gently with a fork.
- Assemble Salad. In a large bowl, toss together the cooked potatoes, blanched green beans, hard-boiled eggs, romaine lettuce, tomatoes, red onion, radishes, cucumber, olives, and tuna.
- Dress and Season. Lightly dress the salad with the prepared olive oil dressing. Finish by seasoning with freshly ground black pepper and sea salt to taste, then toss gently to combine all flavors.
Notes
- Choose your preferred salad dressing if you want a different flavor profile or use the simple herb olive oil dressing provided.
- For best texture, ensure potatoes are crispy on the outside and tender inside after air frying or roasting.
- Blanching green beans and shocking in ice water helps retain a bright green color and crisp texture.
- Use fresh, high-quality canned tuna for the best flavor.
- This salad is best served immediately but can be refrigerated for up to 2 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Air Frying
- Cuisine: French
