Make a Niçoise-ish salad with Devan

Based on 20 ratings

“A classic Niçoise is a vibrant salad that typically includes tomatoes, anchovies, hard boiled eggs, and raw, steamed, or boiled vegetables. This version takes hints from the classic, but becomes a solid base for swapping things in and out and making it your own. I really like the warm, nutty flavors and temperature differences you get from simple roasted veg, and I opt for slightly jammy eggs as opposed to hard boiled. For a bit of punch in the flavor department, I made a bright lemon and caper dressing with grainy mustard to complement the veg and oil-packed tuna. You could also use anchovies or even sardines instead of tuna or even leave that out completely, and have a wonderful veg-forward salad as a side or simple lunch—even supplemented with black lentils or your favorite grain.”

Difficulty

Easy 👌
35
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
150 g canned tuna
200 g green beans
250 g new potatoes
½ cucumber
eggs
2 tbsp capers
1 tbsp grainy mustard
2 tbsp lemon juice
5 tbsp olive oil
1 clove garlic
olive oil
salt
pepper
parsley
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • baking sheet
  • pot
  • bowl
  • fine grater

Nutrition per serving

Cal
575
Protein
25 g
Fat
39 g
Carb
34 g
  • Step 1/4

    Preheat the oven to 200°C/400°F. Trim ends off green beans. Halve or quarter potatoes. Cut cucumber into long angled slices.
    • 200 g green beans
    • 250 g new potatoes
    • ½ cucumber
    • oven
    • cutting board
    • knife

    Preheat the oven to 200°C/400°F. Trim ends off green beans. Halve or quarter potatoes. Cut cucumber into long angled slices.

  • Step 2/4

    Add green beans and potatoes to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine, then transfer to the oven and let roast for approx. 20 min., or until green beans are charred and potatoes are a bit browned and crisp on the bottom.
    • olive oil
    • salt
    • pepper
    • baking sheet

    Add green beans and potatoes to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine, then transfer to the oven and let roast for approx. 20 min., or until green beans are charred and potatoes are a bit browned and crisp on the bottom.

  • Step 3/4

    In the meantime, bring a large pot of water to a boil over medium-high heat. Once boiling, add eggs. Boil for approx. 7 - 8 min., then remove and run under cold running water. Once cool enough to handle, peel, break or slice in half, and set aside.
    • eggs
    • pot

    In the meantime, bring a large pot of water to a boil over medium-high heat. Once boiling, add eggs. Boil for approx. 7 - 8 min., then remove and run under cold running water. Once cool enough to handle, peel, break or slice in half, and set aside.

  • Step 4/4

    Add capers, mustard, lemon juice, and olive oil to a bowl. Grate in the garlic, season with salt and pepper, and mix to make the dressing. Assemble the roasted vegetables on a plate with tuna, cucumber, parsley, and eggs. Drizzle everything with the caper dressing and serve. Enjoy!
    • 2 tbsp capers
    • 1 tbsp grainy mustard
    • 2 tbsp lemon juice
    • 5 tbsp olive oil
    • 1 clove garlic
    • 150 g canned tuna
    • bowl
    • fine grater

    Add capers, mustard, lemon juice, and olive oil to a bowl. Grate in the garlic, season with salt and pepper, and mix to make the dressing. Assemble the roasted vegetables on a plate with tuna, cucumber, parsley, and eggs. Drizzle everything with the caper dressing and serve. Enjoy!