Niçoise Salad with Champagne Vinaigrette
Gluten Free,  Healthy Choices,  Mediterranean,  Salads & Side Dishes,  Seafood

Niçoise Salad with Champagne Vinaigrette

Niçoise Salad with Champagne Vinaigrette

I’ve always loved how the Niçoise Salad looks on a plate.  Today it was lunch.  The ingredients speak for themselves.  We treated ourselves to a piece of fresh tuna which we dipped in sesame seeds then seared.  The dressing was champagne mustard, white balsamic, olive oil, minced shallot & garlic, fresh tarragon leaves, sea salt & fresh cracked pepper.

The flavors were as lovely as the pictures.

Niçoise Salad with Champagne Vinaigrette

Libby with Lemony Thyme
Beautiful and delicious!
Course Salad



  • 6 oz. ahi tuna seared
  • 1 Tbl. sesame seeds
  • 1 Tbl. canola oil
  • 2 eggs hardboiled
  • Handful of green beans blanched
  • 8-10 heirloom cherry tomatoes
  • 8-10 mini new potatoes cooked until fork tender
  • 2-3 thin slices of red onion
  • Assorted olives
  • 1 Tbl. capers
  • Mixed greens


  • 1 Tbl. champagne mustard
  • 1 Tbl. white balsamic vinegar
  • 3 Tbl. extra virgin olive oil
  • 1 Tbl. minced shallot
  • 1 garlic clove minced
  • 1 Tbl. tarragon leaves minced
  • sea salt & fresh cracked pepper.



  • Roll edges of ahi tuna in sesame seeds.
  • Sear tuna in 1 Tbl. canola oil over med-high heat for 1 minute per side, then thinly slice.
  • Prepare hardboiled eggs.
  • Gently boil potatoes until just fork tender and remove from water.
  • Drop green beans in boiling water and blanch for 1 minute, remove to an ice bath.
  • Arrange salad ingredients on a platter.


  • Whisk together vinaigrette ingredients and lightly pour over salad.


  • Josh

    Wow. These colors really pop and the majority of the plate is filled with dark vegies. This is the variety I need to give my six year old so she’ll know what kind of food world there is out there. I should tell her the foods are new exotic vegetables from a special island and give her some story about the adventure I had to go on to get these just for her. That might get her to taste it!

    • libby

      Love the story telling idea! I can just hear it now…when traveling to Greece to do a story on the ancient Olympic games, I stumbled upon these rare olives and harvested them from the trees surrounding the Statue of Zeus at Olympia. It is well documented (in legend) that the olives gave Zeus the strength and power to pull off a 2 1/2 twisting Yurchenko Vault! Hmmm…

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating