This elegant and hearty Niçoise-style salad celebrates the best of fresh produce and classic French flavors. With baby potatoes, crisp-tender green beans, jammy eggs, and briny Niçoise olives layered over mixed greens, it’s a colorful and satisfying meal. A punchy red wine vinegar and Dijon vinaigrette brings everything together with a zesty finish. Whether served as a light dinner or show-stopping lunch, this salad is a true seasonal standout.
French Niçoise Salad with Jammy Eggs & Herbed Dressing
4
servings10
minutes30
minutes350
kcalIngredients
- For the Salad:
1 shallot, thinly sliced
¼ cup red wine vinegar
1 lb baby potatoes, halved
½ lb green beans, trimmed
4 large eggs
1 (4 oz) container mixed greens
1 cup cherry tomatoes, halved
4–5 radishes, thinly sliced
½ cup pitted Niçoise olives
- For the Dressing:
2 tsp Dijon mustard
¼ tsp Herbes de Provence
¼ tsp salt
¼ tsp black pepper
¼ cup olive oil
Directions
- Quick Pickle the Shallots:
– In a small bowl, combine the sliced shallot with red wine vinegar. Set aside for 30 minutes to pickle while prepping the rest of the salad. - Cook the Potatoes:
– Place halved baby potatoes in a saucepan and cover with water. Bring to a boil, then simmer for 5–7 minutes until fork-tender. Drain and season with salt and pepper. - Blanch the Green Beans:
– Bring a pot of water to a boil and prepare an ice bath. Boil green beans for 2–3 minutes until bright green. Transfer to the ice bath for 30 seconds, then drain and set aside. - Cook the Eggs:
– Return the pot to a gentle boil. Gently lower eggs in and boil for:
6½ minutes for jammy yolks
8–10 minutes for hard-boiled
– Transfer to the ice bath to cool, then peel and halve. - Make the Vinaigrette:
– Remove shallots from the vinegar and set aside. To the vinegar, whisk in Dijon mustard, Herbes de Provence, salt, and pepper. Slowly drizzle in olive oil, whisking until emulsified. - Assemble the Salad:
– On a large serving platter or bowl, layer mixed greens, potatoes, green beans, tomatoes, radishes, olives, and eggs. Top with pickled shallots. Drizzle dressing over the top and gently toss or serve dressing on the side.
Notes
- Egg Tip:
Use older eggs for easier peeling. For extra richness, swap a jammy egg for a soft-boiled one with a runny yolk. - No Niçoise Olives:
Kalamata olives make a great substitute. - Serving Suggestion:
Serve with crusty bread or grilled fish for a full Provençal-style meal.
This French-inspired Niçoise Salad is a vibrant, nutrient-packed dish that’s full of color, flavor, and texture. The layers of seasonal vegetables, perfectly cooked eggs, and a bold vinaigrette create a balanced and beautiful plate that’s as delightful to eat as it is to serve. It’s proof that salads can be both comforting and elevated.
