Nicoise Salad

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Nicoise Salad Long

I love to make this salad for Shabbat third meal, it's light and easy to prep in advance.  Prep all the components as early as a few days before and store in fridge separately.  

Prep ahead tip: Compose platter up to 1 day before serving.  Wrap in plastic wrap and serve from fridge to table. 

Double or triple the salad dressing for use throughout the week on other veggies or salads. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1 package baby arugula
  • 2 tuna steaks or 2 cans tuna packed in olive oil
  • 3/4 pound green beans or haricots verts, blanched
  • 1 cup sundried tomatoes packed in olive oil, sliced
  • 1 cup Nicoise olives
  • 1 recipe balsamic roasted onions
  • 1 recipe roasted potatoes
  • Dressing: balsamic honey dressing 

BALSAMIC ROASTED ONIONS

  • 2 large red onions, peeled and cut into wedges 
  • 2 tablespoons olive oil 
  • 2 tablespoons balsamic vinegar 
  • 2 tablespoons honey 
  • 3 sprigs thyme 
  • Kosher salt and pepper, to taste 

ROASTED POTATOES

  • 1 pound baby red potatoes, cut in half 
  • 1 tablespoon olive oil 
  • Kosher salt and pepper, to taste 

BALSAMIC HONEY DRESSING

  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • 1 heaping tablespoon Dijon mustard 
  • 2 tablespoons honey 
  • 1 clove of garlic, minced 
  • Kosher salt and freshly ground pepper, to taste 

Preparation

TUNA STEAK

1. Heat up a frying pan over medium-high heat and drizzle with olive oil.

2. Season tuna steak with kosher salt and freshly ground pepper on both sides and sear for 2-3 minutes on each side. Slice against the grain.

GREEN BEANS

1. To blanch green beans, bring a 4 qt. pot of water up to a boil with 1 teaspoon of added salt.

2. In the meantime, rinse the beans and trim off the ends.

3. Prepare an ice bath by filling a large bowl with water and adding some ice cubes.

4. When the water reaches a boiling point, add the beans and cook for 2-3 minutes, until bright green and tender crisp.

5. Remove the beans from the pot, and place directly into the ice bath until cooled. Drain. 

BALSAMIC ROASTED ONIONS 

1. Preheat oven to 400℉.

2. In a small bowl, whisk the honey, balsamic vinegar, olive oil, thyme, salt, and pepper.

3. Place the onion wedges on a baking sheet and toss with the dressing. Roast until tender and caramelized, approximately 45 minutes, tossing every 15 minutes.

ROASTED POTATOES 

1. Preheat oven to 425℉. Toss potatoes, oil, salt, and pepper on a baking sheet.

2. Spread out potatoes in a single layer and roast until golden brown and tender, about 40 minutes. 

BALSAMIC HONEY DRESSING 

1. Add all ingredients to a bowl and whisk until emulsified.