Q1: What is a "composed" salad?

A "composed" salad, or salade composée in French, is a type of salad where the ingredients are not tossed together in a big bowl. Instead, they are artfully and intentionally arranged on the plate in separate, neat sections. This beautiful presentation style allows each individual ingredient to be seen and appreciated. A classic Cobb salad is another famous example of a composed salad.

Q2: What is the absolute best kind of tuna to use for a Niçoise salad?

For the most luxurious, flavorful, and authentic result, the best choice is a high-quality, solid canned tuna that is packed in olive oil . Tuna packed in oil is much richer, more flavorful, and has a more tender, succulent texture than tuna packed in water. For a true showstopper, you can even top your salad with a beautiful, freshly seared tuna steak .

Q3: Can I make this salad ahead of time for a party or for meal prep?

Yes, this is one of the best salads for meal prep! The key is to store all your prepared components separately in the refrigerator. You can have your cooked potatoes, your blanched green beans, your hard-boiled eggs, and your vinaigrette all ready to go. Then, the final assembly of the salad will take just a few minutes.

Q4: What are Niçoise olives, and is there a good substitute?

Niçoise olives are a small, dark brown or black olive that is grown in the region of Provence, France. They have a very rich, nutty, and slightly bitter flavor. If you cannot find them, the best and most readily available substitute is a good quality, brine-cured Kalamata olive .

Q5: Do I have to use waxy potatoes like red-skinned potatoes?

It is highly recommended! Waxy potatoes, like red-skinned or Yukon Gold potatoes, have a lower starch content. This means that they hold their shape beautifully when they are boiled and will not become mushy or fall apart in your salad. A starchy potato, like a Russet, is much more likely to become crumbly.

Classic Tuna Niçoise Salad (Easy Recipe!)

The Best Classic Tuna Niçoise Salad (Easy Recipe!)

A simplified, classic recipe for a main-course Tuna Niçoise Salad. This hearty salad features a bed of torn romaine lettuce topped with a colorful arrangement of boiled red potatoes, crisp-tender green beans, sliced hard-boiled eggs, flaked light tuna, and fresh chopped tomatoes. The dish is served with a simple oil and vinegar dressing that has been enhanced with fresh lemon zest and pepper.

Author: Grace

Ingredients

1 pound red potatoes (about 2 large), cubed
1/4 pound fresh green beans, trimmed
1/2 cup oil and vinegar salad dressing
1/2 teaspoon grated lemon zest
1/4 teaspoon freshly ground pepper
6 cups torn romaine lettuce
4 hard-boiled large eggs, sliced
3 pouches (2.5 ounces each) light tuna in water
2 medium tomatoes, chopped

Instructions

Place the cubed potatoes in a large saucepan and add water to cover. Bring to a boil, then reduce the heat and cook, uncovered, for 8-10 minutes, until tender.
Add the green beans to the pot with the potatoes during the last 3 minutes of cooking.
Drain the potatoes and beans, and immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain well and pat dry.
In a small bowl, combine the salad dressing, lemon zest, and pepper.
To serve, divide the torn romaine among 4 plates.
Arrange the potatoes, green beans, sliced eggs, tuna, and chopped tomatoes over the romaine.
Serve the salad with the prepared dressing mixture drizzled on top.

Notes

This is a quick and convenient version of a classic salad, using shortcuts like pouch tuna and bottled dressing.
Cooking the green beans in the same pot with the potatoes is an efficient time-saving step.
Plunging the cooked potatoes and green beans into ice water (shocking) is a key technique that stops the cooking process, ensuring the vegetables are not overcooked and the beans stay bright green.

Find it online: https://www.eatswithsoul.com/tuna-nicoise-salad/