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Deconstructed Niçoise Platter

French cuisine
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Deconstructed Niçoise Platter

  1. Other Salads >
  2. Vegetable Salads

Prep: 25 min • Cook: 15 min. A modern, shareable take on the classic Niçoise salad, this platter features all the traditional components artfully arranged for individual customization, allowing each diner to build their perfect bite. It's elegantly presented and complemented by a light lemon-herb vinaigrette, making it ideal for a refreshing lunch or a sophisticated starter.

Preparation time
25 min
Cooking time
15 min
Total time
40 min
Servings
4
Course
Salad
Complexity
Easy
Units:
Scale:

Ingredients

Main Platter Components

  • 10oz canned tuna(in olive oil, drained)
  • 4 pcs hard-boiled eggs(halved or quartered)
  • 9oz cherry tomatoes(halved)
  • 1/2 cup niçoise olives(pitted)
  • 7oz green beans(trimmed, blanched)
  • 11oz potatoes(small new potatoes, boiled and quartered)
  • 8 pcs anchovy fillets(in olive oil, drained)
  • 1/2 pcs red onion(thinly sliced)
  • 1/2 pcs cucumber(sliced)

Lemon-Herb Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp dijon mustard
  • 1 tbsp fresh parsley(finely chopped)
  • 1 tbsp fresh chives(finely chopped)
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Instructions

Prepare Components

  1. Cook the potatoes in salted boiling water until tender, about 10-15 minutes. Drain and quarter them. Set aside to cool slightly.
  2. Blanch the trimmed green beans in boiling water for 3-5 minutes until crisp-tender. Immediately transfer them to an ice bath to stop cooking, then drain well.
  3. Halve the hard-boiled eggs and cherry tomatoes. Thinly slice the red onion and cucumber.

Make the Vinaigrette

  1. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, chopped parsley, chives, salt, and pepper until well combined.

Assemble the Platter

  1. Arrange the cooked potatoes, blanched green beans, halved cherry tomatoes, Niçoise olives, cucumber slices, and sliced red onion in separate piles or sections on a large serving platter.
  2. Flake the drained canned tuna and place it on the platter. Arrange the halved hard-boiled eggs and anchovy fillets aesthetically among the other ingredients.
  3. Drizzle the lemon-herb vinaigrette over all the components on the platter just before serving. Serve immediately, allowing guests to build their own salad.

Nutrition

Servings
4
Serving size (imperial)
8 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories550.5 kcal241 kcal2,202 kcal
Protein30.2 g13.2 g120.8 g
Fat35.8 g15.7 g143.2 g
Carbs25.1 g11 g100.4 g

Tips

  • Prepare all components in advance and refrigerate separately; assemble right before serving for best
  • Offer individual small bowls or plates so guests can mix their preferred selection of ingredients.
  • Don't overcook the green beans; they should retain a slight bite for texture contrast.

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