A classic French composed salad at approximately 260 calories. Tuna, green beans, olives, and eggs in a Dijon vinaigrette.
This Salad Nicoise arranges crisp-tender green beans, peppers, celery, and tomatoes with flaked tuna, anchovies, and olives, all finished with a garlicky Dijon vinaigrette and hard-boiled eggs. It is a genuinely substantial, satisfying main-course salad at around 260 calories and 6 WW Classic Points per serving.
Recipe Info
Serves: 12 | Prep Time: 30 minutes | Cook Time: 10 minutes | Calories per serving: ~260
Nutrition per Serving (Estimated)
Protein: 22g | Fat: 17g | Carbohydrates: 8g | Fiber: 3g
WW Classic Points: Approximately 6 points per serving (in line with the original recipe, with the oil quantity in the dressing trimmed slightly). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 2 teaspoons Dijon mustard
- 2 tablespoons wine vinegar
- 1.5 teaspoons salt
- 2 garlic cloves, peeled and finely chopped
- 75ml / 2.5fl oz olive oil
- 75ml / 2.5fl oz vegetable oil
- Freshly ground black pepper, to taste
- 1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried
- 900g / 2lb green beans, trimmed
- 2 green peppers, cored and thinly sliced into rounds
- 4 celery sticks, thinly sliced
- 280g / 10oz cherry tomatoes
- 3 x 200g / 7oz cans tuna in water, drained
- 1 x 60g / 2.5oz can anchovies, drained
- 10 stuffed green olives
- 10 black olives, stoned
- 1 large or 2 small red onions, peeled and very finely sliced
- 2 tablespoons chopped basil
- 5 tablespoons finely chopped parsley
- 40g / 1.5oz spring onions, finely chopped
- 6 hard-boiled eggs, quartered
Instructions
- Make the dressing. Combine the mustard, vinegar, salt, garlic, olive oil, vegetable oil, pepper, and thyme in a bowl. Beat until well blended, then set aside.
- Cook the beans. Trim the beans and break into 3.5cm (1.5in) lengths. Cook in salted boiling water until crisp but tender. Drain and run under cold water, then set aside.
- Prepare the vegetables. Remove the cores, seeds, and white membranes from the green peppers, then slice into thin rounds. Trim the celery and slice crossways into thin pieces.
- Arrange. In a large salad bowl, make a symmetrical pattern of the green beans, peppers, celery, and tomatoes. Flake the tuna and add to the bowl. Arrange the anchovies on top and scatter the olives over the salad.
- Finish. Scatter the onion slices over the salad and sprinkle with basil, parsley, and spring onions. Pour over the dressing and top with the hard-boiled eggs.
Serving Suggestions
- Serve with crusty whole-grain bread on the side
- Pair with a chilled glass of dry white wine
- Great as a make-ahead lunch for entertaining a crowd
- Serve components separately for guests to build their own plate
- A few extra lemon wedges on the side brighten the whole dish
Tips and Variations
- Keeping the green beans crisp-tender, rather than fully soft, is key to the salad’s texture
- Good-quality tuna packed in water makes a real difference to the final flavor
- Fresh seared tuna can replace canned for a more special occasion version
- Leave off the anchovies if you prefer a milder flavor
- This salad is easily halved for a smaller gathering
Why This Recipe Works
Arranging each component separately rather than tossing everything together keeps every ingredient’s distinct texture and flavor intact, from the crisp beans to the flaky tuna. The garlicky Dijon vinaigrette ties the whole composed salad together without needing to drown any single element.
Storage
Store components separately in airtight containers in the refrigerator for up to 2 days, and assemble just before serving for the best texture. The dressed, assembled salad is best eaten the same day.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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