Rating: 4.4 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

I love a good Nicoise salad, and the potatoes, green beans, olives, tomatoes, and chopped egg are perfect for layering. The salad amounts listed are just estimates and can be tweaked to your individual taste.

Recipe Summary

prep:
25 mins
cook:
8 mins
total:
33 mins
Servings:
1
Yield:
1 serving
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Salad:
Avocado French-Style Vinaigrette:

Directions

Instructions Checklist
  • Bring a pot of salted water to a boil over medium-high heat. Add green beans and cook for just 2 minutes. Transfer to a bowl of ice water using a slotted spoon.

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  • Transfer potato cubes to the same pot; simmer over medium heat until tender, but not soft, 5 to 8 minutes. Remove potatoes with a slotted spoon and drain on a paper towel-lined plate. Slide out paper towel and drizzle warm potatoes with about 1 tablespoon olive oil.

  • Drain green beans. Cut into 1/2-inch to 3/4-inch pieces.

  • Place the potatoes in a 1-quart canning jar; even out the layer. Add in this order a layer of chopped green beans, tuna, tomatoes, olives, eggs, and anchovy fillet, evening out layers as you go. Top with chopped parsley. Leave about 1/2 inch space at the top. Close with lid and refrigerate while you make the dressing.

  • Place mustard and anchovies in a mixing bowl. Add vinegar, lemon juice, shallots, tarragon, and avocado, olive oil, black pepper, and cayenne pepper. Blend with an immersion blender until thoroughly emulsified, 1 or 2 minutes. If dressing seems too thick, stir in 1 or 2 teaspoons water or lemon juice.

  • Pour about 1/4 cup dressing into salad jar, or more to taste. Toss with a fork. Or you can shake the jar and transfer dressed salad to a bowl.

Chef's Note:

You can adjust the ingredient amounts to suit your individual taste.

Nutrition Facts

1592 calories; protein 44.3g; carbohydrates 56.3g; fat 134.9g; cholesterol 240.9mg; sodium 3184.8mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 5 stars
02/05/2018
I've made the salad and the dressing. I made the salad was a little time consuming but very good. I can't get enough of the dressing. I eat it morning noon and night whenever I get the munchies. A few sticks of celery and that dressing is what does the trick. Nothing like it in the world. Thanks Chef John. You help me gain weight and lose it! Nice job. Read More
(1)

Most helpful critical review

Rating: 3 stars
01/16/2019
Easy and fine to make I just didn't dig it. Read More
10 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/05/2018
I've made the salad and the dressing. I made the salad was a little time consuming but very good. I can't get enough of the dressing. I eat it morning noon and night whenever I get the munchies. A few sticks of celery and that dressing is what does the trick. Nothing like it in the world. Thanks Chef John. You help me gain weight and lose it! Nice job. Read More
(1)
Rating: 5 stars
11/24/2020
The dressing was perfection - I can't wait to try it on other salads. Read More
Rating: 5 stars
09/28/2017
This is a favourite for our packed lunches. The dressing is delicious. Read More
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Rating: 3 stars
01/16/2019
Easy and fine to make I just didn't dig it. Read More
Rating: 3 stars
08/09/2020
Nothing 'wrong' with the recipe but just didn't thrill me tho it was healthy and filling. If I were to make it again, I swap out the potato for rice or pasta. But that would not be authentic of course. Read More