Layered "NorCal" Nicoise Salad

4.4
(11)
6 Reviews
4 Photos

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.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Published on March 13, 2017
4
4
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Prep Time:
25 mins
Cook Time:
8 mins
Total Time:
33 mins
Servings:
1
Yield:
1 serving
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Ingredients

Original recipe (1X) yields 1 servings

Salad:

  • 4 ounces tender, thin green beans

  • 1 Yukon Gold potato, peeled and cut into 1/2-inch dice

  • 1 tablespoon olive oil

  • 3 ounces oil-packed tuna, drained

  • ½ cup cherry tomato halves

  • ½ cup pitted nicoise olives

  • 1 hard-boiled egg, chopped

  • 1 anchovy fillet (Optional)

  • 1 tablespoon chopped fresh parsley

Avocado French-Style Vinaigrette:

  • 1 tablespoon Dijon mustard

  • 3 anchovy fillets (Optional)

  • 3 tablespoons white wine vinegar

  • 2 tablespoons lemon juice

  • 2 teaspoons minced shallots

  • 1 teaspoon minced fresh tarragon

  • ¼ cup ripe avocado

  • ⅓ cup olive oil, or more to taste

  • 1 teaspoon freshly ground black pepper

  • 1 pinch cayenne pepper

Directions

  1. 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.

  2. 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.

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

  4. 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.

  5. 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.

  6. 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 (per serving)

1592 Calories
135g Fat
56g Carbs
44g Protein
Nutrition Facts
Servings Per Recipe 1
Calories 1592
% Daily Value *
Total Fat 135g 173%
Saturated Fat 20g 98%
Cholesterol 241mg 80%
Sodium 3185mg 138%
Total Carbohydrate 56g 20%
Dietary Fiber 11g 39%
Total Sugars 3g
Protein 44g 89%
Vitamin C 57mg 64%
Calcium 189mg 15%
Iron 7mg 37%
Potassium 1027mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.