Gluten-Free Nicoise Salad

Ingredients

Shop links on this page are for Niçoise or Kalamata olives, red wine vinegar, Dijon mustard. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 1 lb baby potatoes, halved
• 8 oz green beans, trimmed
• 4 large eggs
• 2 cans (5 oz each) oil-packed tuna, drained
• 2 heads Bibb lettuce, leaves separated
• 1 cup cherry tomatoes, halved
• 1/2 cup Niçoise or Kalamata olives Shop
• 4 anchovy fillets (optional)
• 1/3 cup extra-virgin olive oil
• 2 tbsp red wine vinegar Shop
• 1 tbsp lemon juice
• 1 tsp Dijon mustard Shop
• 1 small shallot, minced
• 1/2 tsp salt, plus more for the water

Instructions

1. 1 Whisk the olive oil, vinegar, lemon juice, Dijon, shallot and 1/2 tsp salt into a vinaigrette.
2. 2 Put the potatoes in a pot of cold salted water, bring to a boil and simmer for 12-15 minutes, until tender. Lift out with a slotted spoon and toss the warm potatoes with 2 tbsp of the vinaigrette.
3. 3 Bring the same water back to a boil and cook the green beans for 3-4 minutes, until crisp-tender. Move to ice water, then drain.
4. 4 Lower the eggs into the boiling water and cook for 10 minutes. Cool in ice water, peel and halve.
5. 5 Arrange the lettuce on a platter and top with groups of potatoes, green beans, eggs, tuna, tomatoes, olives and anchovies, if using.
6. 6 Drizzle with the remaining vinaigrette and serve.

Tips & Notes

• Dress the potatoes while they are still warm. They soak up the vinaigrette and season the whole Niçoise salad from the inside.
• Cook the potatoes, beans and eggs in the same pot of water, one after another. It saves time and washing up.
• For a special Niçoise, sear a 1-inch tuna steak instead of using canned. Cook it to your preference, or to 145°F for fully cooked fish.

Common questions