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Salad Niçoise | Gluten-Free, Dairy-Free

A delicious Salad Niçoise made with eggs, green beans, turkey, tomatoes, olives and potatoes tossed in a fresh herb, white wine and lemon vinaigrette. 

Course Salad
Cuisine French
Keyword Salad Niçoise
Servings 4
Author Deana Larkin Evans

Ingredients

Vinaigrette

  • 3/4 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup white wine vinegar
  • 1 medium shallot
  • 2 tbsp fresh basil, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 2 tsp fresh oregano, finely chopped
  • 1 tsp GF Dijon mustard
  • 1 salt & pepper

Salad Niçoise

  • lettuce
  • cooked GF deli turkey, cut into pieces
  • 4 large eggs
  • 8 small potatoes
  • 8 oz green beans
  • olives
  • 4 Roma tomatoes

Instructions

  1. Whisk together the ingredients for the vinaigrette. Set aside.

  2. Scrub the potatoes, cut into quarters and add to a large pot filled with cold filtered water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes. 

  3. Using a scoop, remove the potatoes from the pot and toss with some of the vinaigrette. Set aside.

  4. Add the green beans to the water and cook for about 5 minutes. Remove from the pot and stop the cooking in an ice bath.

  5. Meanwhile, place the eggs in a small pot of water and slowly bring to a boil. Cook until the eggs are medium to hard-boiled, about 10 minutes.  Remove from the boiling water and stop the cooking in an ice bath.  Remove the shells.

  6. Assemble the salads.  Whisk the vinaigrette and drizzle over the salad.