Salade Nicoise With White Wine-Mustard Vinaigrette

  • Difficulty: Medium
  • 40 minutes
  • 4 servings

“Bienvenus” to this summer delight originating in Nice. It’s as easy as ABC. Just cook potatoes and green beans and serve them together with other vegetable goodies, boiled eggs, and tuna. Dress it with an oil-free twist on vinaigrette, where white wine and white wine vinegar, shallot and Dijon mustard, get together for an ultimate acidic upgrade.

Ingredients Needed for Salade Nicoise With White Wine-Mustard Vinaigrette


For the potatoes:

4 medium potatoes
salt

For the green beans:

6 ounces of frozen green beans
salt

For the dressing:

¼ cup white wine vinegar
1 tablespoon dijon mustard
1 tablespoon white wine
1 teaspoon fresh thyme, chopped
1 shallot, diced
salt
pepper

For serving:

1 pound salad mix
8 radishes thinly sliced
12 ounces of cherry tomatoes, halved
4 ounces of black olives pitted and halved
4 ounces of canned tuna (1 can)
4 boiled eggs, wedged

How to Cook Salade Nicoise With White Wine-Mustard Vinaigrette

  1. For the potatoes:

    Fill a medium-sized cooking pot halfway with water, salt it, and add the potatoes. Boil for 30 minutes over medium heat. Set aside.

  2. For the green beans:

    Fill a medium-sized cooking pot halfway with water, salt it, and add the green beans. Cook them over medium heat for up to 4 minutes, or until bright green. Set aside.

  3. For the dressing:

    Add the white wine vinegar, Dijon mustard, white wine, fresh thyme, and shallot to a small bowl. Season with salt and pepper and mix. Set aside.

  4. For serving:

    Serve the cooked potatoes sliced, together with some green beans on a salad mix bed. Add radish, cherry tomatoes, black olives, canned tuna, and boiled eggs. Also, dress with vinaigrette.

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