Nicoise Salad with White Balsamic Vinaigrette.
Arugula topped with roasted baby potatoes, roasted green beans, pesto olive oil tuna, cucumber slices, sliced red onion, kidney beans, sliced hard boiled egg and capers. Served with a zesty white balsamic vinaigrette and lemon wedges. This salad is more flavorful than your traditional French Nicoise Salad, thanks to the roasted potatoes and green beans. It’s elegant enough to be served for weekend brunch, but still basic enough to be made and enjoyed everyday.
Is a (many?!) can of tuna always in your pantry? It is in ours. We always have two stacks on hand, of at least 3-4 cans each stack. One stack is albacore white tuna canned in water (Adrian’s) and the other stack in albacore white canned in olive oil … or my favorite canned in oil with pesto. The canned in oil variety, to me, is so much more flavorful, filling and luxurious tasting – I don’t even drain the oil.
Canned tuna is one of those lunchtime pantry staples that is often forgotten about, but shouldn’t be, because … canned tuna is:
- Good atop pretty much any traditional lunch options – sandwiches, salads, toast, crackers, straight out the can … I do this at least once a week when I don’t have time to sit down (#toddlerlife)
- Rich in vitamins, minerals and satiating protein – having a protein rich lunch means you’ll be satisfied throughout the afternoon, or at least until late afternoon
- Very inexpensive. my favorite kind (the pesto kind mentioned above) is a bit pricier, but still all in all, cheap
- A step towards your #seafood2xwk – we all should be eating a variety of seafood throughout the week for better health
Ok, I do realize that canned tuna is an “at home” type of food. So, make this salad when you’re working from home. Or, if you’ll be alone in your office. BTW, I find the canned tuna in oil is less fishy smelling than the water packed.
What’s so special about this Nicoise Salad with White Balsamic Vinaigrette?
It’s darn good. And, unlike traditional French nicoise salads that boil or steam the potatoes and green beans (not a fan of boiling anything, really), this recipe roasts the potatoes and the beans, for a far more flavorful salad.
Got any time-saving tips?
- Prep the potatoes and green beans the day before. I would recommend warming them up before you add them to the salad, especially in the cold weather months (I prefer some warmth in my winter salads).
- You’ll need hard boiled eggs, which you can make the day of, or, if you make them weekly as part of your meal prepping, you’re covered. Alternatively, now you can buy hard boiled eggs at your local grocery store.
- Instead of making the vinaigrette (takes 1 minute to make), use a store-bought version.
Here’s how to make this Nicoise Salad with White Balsamic Vinaigrette:
Nicoise Salad with White Balsamic Vinaigrette
Arugula topped with roasted baby potatoes, roasted green beans, pesto olive oil tuna, cucumber slices, sliced red onion, kidney beans, sliced hard boiled egg and capers. Served with lemon wedges and a white balsamic vinaigrette.
- 24 ounces baby medley potatoes scrubbed and halved
- 10 ounces green beans washed and trimmed
- 2 tablespoons extra virgin olive oil
- 4 cups baby arugula
- 4 large hard boiled eggs sliced
- 4 mini cucumbers, sliced or one medium cucumber, sliced
- 2 tablespoons capers drained
- 1/2 red onion thinly sliced
- 2 cans albcore tuna, in oil or the pesto olive oil, drained, if desired
For the vinaigrette (or use your favorite store bought vinaigrette)
- 1/4 cup extra virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1/2 tablespoon dijon mustard
- 1 teaspoon honey
- 1/8 teaspoon salt or more to taste
- 1/8 teaspoon pepper
- 1 lemon cut into wedges
Preheat oven to 400 degrees F. Line two baking sheets with tin foil. Toss halved potatoes with 1 tablespoon extra virgin olive oil and season generously with salt and pepper. Place onto one baking sheet and roast for 20-25 minutes or until potatoes are tender when pierced with a fork. Flip potatoes after about 15 minutes.
Toss green beans with remaining tablespoon olive oil and season with salt and pepper. Place on second baking sheet. When you flip the potatoes, add the green beans to the oven and remove when you remove the potatoes.
Assemble the salads by adding arugula to four large salad bowls. Top with warm potatoes and green beans, egg, cucumbers, capers, red onion and tuna. Serve with lemon wedges and the white balsamic vinaigrette.
For the vinaigrette
Combine all ingredients in a mason jar and shake well.
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