Niçoise Salad (With Roasted Vegetables)

5 from 2 votes

Niçoise Salad (With Roasted Vegetables)

This take on the classic Niçoise Salad uses traditional flavors like tuna, briny olives, and fresh hard-boiled eggs, elevated with the addition of roasted asparagus, tomatoes, potatoes, and crispy shallot rings in a creamy mustard sauce. The flavors are going to make you want to hunker down and relish the winter season!

Prep Time35

Cook Time55

Total Time1 30

Course: Lunch, Main Course, Salad

Cuisine: French

Servings: servings

Author: Grace Vallo

Ingredients

½ pound fresh ahi tuna sub canned tuna or baked/poached salmon!
3 eggs
2 tablespoons pitted Niçoise olives (Coquillo) or Kalamata olives
6 Campari tomatoes halved or sub cherry tomatoes
8 ounces baby potatoes halved
1 bunch asparagus trimmed and peeled
5 ounces greens like spinach or a lettuce blend
¼ cup dijon mustard
½ cup extra virgin olive oil
1 shallot cut into thin rings
salt to taste
pepper to taste

Instructions

Preheat oven to 300℉. Hard-boil the eggs by gently boiling the eggs for about 12 minutes and then immediately placing them in a bowl of ice water. Let the eggs chill in the ice water for about 10 minutes before peeling and cutting each egg in half.
In a single layer (and each ingredient separated from each other) place halved tomatoes cut-side up, asparagus, and potatoes on a large baking sheet. Sprinkle shallot rings on top of potatoes. Drizzle generously with olive oil, and sprinkle with salt.
Roast for 30 minutes. At 30 minutes, remove asparagus from the sheet and set aside. Place baking sheet with potatoes and tomatoes back in the oven for 3-6 minutes on a high broil until tomatoes look wrinkly and potatoes/shallots just start to brown. Remove from the oven and let cool.
In a small bowl, whisk together mustard, ¼ cup olive oil, salt and pepper. Toss half of the mustard mixture with the greens.
Drizzle olive oil in a skillet over medium-high heat. Be careful: hot oil may spatter! Add fresh tuna and let side #1 cook for 2-3 minutes for medium-rare. Flip tuna to side #2 and cook for 2-3 minutes. Touch the other sides to the hot pan for 30 seconds. Test tuna by pulling tuna apart slightly with two forks. Tuna should be red on the inside, fading to pink and then brown on the edges for medium-rare. Cook both sides for an additional minute if tuna is too rare for your taste! Remove from the pan and let rest while plating the veggies.
Plate dressed greens evenly in 2 shallow bowls or large plates. Arrange the eggs, olives, asparagus, tomatoes and potatoes on each bed of lettuce. Slice tuna against the grain and add to the plate. Sprinkle with salt and pepper.
Place remaining mustard mixture in ramekins to serve with salads, or add dollops of the dressing on top of salads.

Video

Notes

Cooking time varies based on the thickness of your tuna! Keep testing tuna for desired doneness!
Use Peewee baby potatoes if you can find them. They are extra small.

Nutrition