Spring Asparagus Nicoise Salad
Canned tuna packed in a jar of olive oil and fresh asparagus are featured in my spring nicoise salad! Set it up on a large platter for the best presentation and enjoy all the crisp vegetables, soft boiled eggs, and creamy potatoes all drizzled with a simple lemon dressing.
Servings 4
Calories 550kcal
Ingredients
Salad
- 1 lb baby potatoes, use either all yellow or a mix
- 1 bunch asparagus, ends snapped off
- 4 large eggs
- 1 jar tuna in olive oil
- 1 bunch small radishes, thinly sliced
- 1 cup cherry or grape tomatoes, halved if you wish
- 3 small cucumbers, cut lengthwise into sticks
- 1/2 cup pitted black olives, nicoise or kalamata
- 2-3 tbsp capers
- 2 green onions, sliced
- 1/4 cup fresh basil leaves
Dressing
- 1/2 cup extra virgin olive oil
- 3 tbsp lemon juice
- 2 tsp dijon mustard
- 1 small clove garlic, finely minced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tsp anchovy paste, or 1 anchovy finely minced
Instructions
- Potatoes: Scrub the potatoes and put them in a large pot. Cover with water and bring to a boil over high heat. Lower the heat to keep the water at a simmer and cook for 12-15, or until tender. Drain and let cool.
- Asparagus: Fill a second pot with water (enough for the asparagus). Then set out a bowl with cold water and ice. Bring the pot to a boil, add asparagus, and cook for 2 minutes. Drain and move asparagus to the ice water to cool.
- Eggs: Fill a saucepan with an inch or two of water. Bring to a boil. Place your eggs in a steamer basket. Put the basket in the saucepan (as you would normally when you are steaming) and cover the pan. Lower heat to medium and cook for 7-8 minutes.
- Fill a bowl with ice water and transfer the cooked eggs to the bowl. Chill for 15 minutes, then peel and slice them in half.
- Dressing: In a small bowl or cup, whisk together all the dressing ingredients.
- Salad: Pull out a large platter to make a composed dish. Then arrange all the salad ingredients on the platter. Drizzle some of the dressing over and scatter scallions and basil leaves on top.
- Serve with the remaining dressing alongside.
Notes
- Make Ahead: You can prepare all the ingredients up to one day ahead. Keep things separated in sealed containers in the refrigerator. Once you are ready to serve, arrange on a platter, open the tuna, and pour on the dressing.
- Eggs - If you prefer hard boiled, increase the time to 12-13 minutes. (13 will be fully firm)
- Anchovy - For the best flavor do not skip this!
- Tuna - I used Tonnito Tuna Fillets in a glass jar.
Nutrition
Calories: 550kcal