Servings: 6 to 8
Tender green beans; tiny, buttery potatoes; and salty capers and olives are the highlights of this Niçoise salad. Try to use good-quality, oil-packed canned tuna to add another layer of flavor. Anchovies and hard-cooked eggs have been omitted to keep the dish light, but feel free to add them.
This recipe is excerpted from Big Buy Cooking.
With a loaf of good French bread, the salad is meal in and of itself; ending with Blueberry-Cassis Fool makes it a meal to remember.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I have made this dish many times and it never fails to impress even the most gourmet of guests. So easy and light for the hot months which are seemingly never ending in Florida. Just add some hard boiled egg and make sure to use nicoise olives. I have had French guests who asked for the recipe since it is easier and lighter than the original. Tastes just as good the next day if there are leftovers.
the omission of anchovies and hard boiled egg changes this classic dish into a simple tuna salad...while I am a big fan of experimentation some classic dishes just can't be fooled with..at least not omitting principle ingredients..if you want something different don't call it nicoise !!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?