Deconstructed Salad Nicoise
How to prepare a deconstructed salad Nicoise
Servings: 4 servings
Ingredients
Ingredients
- 4 cups small new potatoes haved or quartered
- 2 cups green beans trimmed
- 4 large eggs hard boiled and quartered
- 2 5 ounce cans high quality tuna in olive oil drained
- 1 cup cherry tomatoes halved
- ½ cup Kalamata olives pitted
- 1 small onion thinly sliced
- 4 anchovy fillets optional
- 4 cups mixed salad greens or butter lettuce
- 2 tablespoons capers
For the Salad Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- salt & pepper to taste
Instructions
Cook the Potatoes
- Boil in salted water until tender, 10–12 minutes. Drain and cool slightly.
Blanch the Green Beans
- Boil 3–4 minutes, then shock in ice water to retain color and crispness.
Prepare the Eggs
- Whisk olive oil, vinegar, Dijon mustard, garlic, salt, and pepper. Serve in a small bowl on the side.
Arrange the Platter
- On a large serving platter, create separate sections for each ingredient: potatoes, green beans, cherry tomatoes, olives, red onion, capers, tuna, eggs, anchovies (if using), and salad greens.
Serving
- Let guests assemble their own portions, adding dressing as desired.
Notes
Tip: For visual appeal, alternate colors and textures in each section. Use small bowls for capers, olives, and anchovies to prevent them from mixing with other ingredients.
This method turns a classic salad into a fun, interactive, and elegant dining experience, perfect for entertaining.