Niçoise Salad with a Mustard and Dill Vinaigrette

Are you looking to include more salads in your dinner routine? Then I have got you covered! This Niçoise Salad with a Mustard and Dill Vinaigrette is one of my favorites. It is full of flavorful, hearty ingredients and packed with protein. It also lends itself to feeding large crowds when you need to scale up. Whether you love it for the versatile Mustard and Dill Vinaigrette or the mix of perfectly complementary ingredients, you will surely want to revisit this recipe again and again.

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Niçoise Salad Ingredients 

To make this Niçoise Salad with a Mustard and Dill Vinaigrette, you will need these ingredients:

Eggs

Pasture raised eggs are the healthiest eggs to buy, no question. Pasture raised means that the hens are free to roam and graze freely in a large open pasture eating an organic diet, complete with bugs and worms, which contributes to those bright orange and drool worthy yolks. They are also free of hormones and antibiotics, which is a huge plus! 

Potatoes

I used a combination of baby yellow, purple and red potatoes in this recipe because the more color the better! 

Haricots Verts

Haricots verts are green beans with a French flair. They are longer and thinner than American green bean varieties and have a more robust flavor. For that extra snap, blanch the haricots verts in boiling water then cool immediately in ice water. 

Extra Virgin Olive Oil

Of course, extra virgin olive oil is a staple for any salad dressing. 

Red Wine Vinegar

I love red wine vinegar for the distinct tangy and slightly sweet flavor that lends itself well to many dishes. When I am pressed for time, my go-to salad dressing consists of only extra virgin olive oil and a splash of red wine vinegar. 

Dijon Mustard

Dijon mustard is made from black mustard seeds, which makes it spicier and creamier than yellow mustard.

Dill

Fresh dill is one of my favorite herbs because it has such a unique taste. The feathery texture of dill sprigs looks beautiful and will add a noticeable aroma to any dish.

Flakey Sea Salt

Soft, crunchy sea salt flakes contain the perfect balance of minerals to enhance this dish.

Mixed Greens

I always opt for mixed greens to add different textures and tastes to a salad. 

Tuna

I recently stumbled upon Safe Catch Tuna, which tests the Mercury levels of every fish and helps me keep my toxin exposure to a minimum.

Niçoise Olives

Niçoise olives are small, a dark purplish color, and best known as a key ingredient in this Niçoise Salad.  Make sure they are pitted before adding them to your dish!

Grape Tomatoes

Cherry and grape tomatoes can be used interchangeably for most recipes like salads, but you might want to cut cherry tomatoes into smaller pieces since they are typically larger. 

How to Make Niçoise Salad with a Mustard and Dill Vinaigrette

A classic Niçoise salad is comprised of tuna, Niçoise olives, tomatoes, potatoes, hard boiled egg, green beans, capers and onion. However, I love to change it up a bit and add ingredients that I already have on hand. In this recipe, I added radishes and dill. Also, if you cannot find Niçoise olives, another type of briny olive will work fine too (i.e., Kalamata or black). 

Niçoise salad is an inherently simple meal, but it can be made even easier with a few shortcuts. Cooking the eggs, potatoes and haricots verts in the same pot of water is a serious time saver! After 8 minutes, you will have soft boiled eggs with cooked through whites and firm but jammy yolks. Topping practically any dish with a perfectly cooked soft boiled egg makes it that much better. Just remember, the eggs will continue to cook if you do not cool them immediately in ice water. This will also make them easier to peel. 

Niçoise Salad with a Mustard and Dill Vinaigrette Tips

This Niçoise Salad with a Mustard and Dill Vinaigrette recipe is simple to make, but there are quite a bit of elements to prepare. While you can make a lot of the components at the same time, it can feel like a lot. Here are a few tips for advanced prep:

• Prepare the soft boiled eggs, haricots verts and potatoes in advance. Since these ingredients are prepared together, they are ideal for advanced prep. Simply peel the eggs then refrigerate everything until serving. 
• Prepare the Mustard and Dill Vinaigrette in advance. The vinaigrette is easy prep ahead. Refrigerate and allow it to come to room temperature before serving. 

This recipe was adapted from Aran Goyoaga’s cookbook Cannelle et Vanille. I am loving this cookbook for the nourishing, gluten free recipes for every meal and mood! I have been eyeing her gluten free sourdough bread recipe, so stay tuned!

Looking for more salad inspiration? Check out this Roasted Cauliflower Salad with Honey Mustard Vinaigrette or Herbed Spelt Berry Salad with Peas and Picked Radishes. They are two of my favorites!

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