Skip to Content

French Riviera Salad (Salad Licoise)

Sharing is caring!

French Riviera Salad Salade Nicoise

French Riviera Salad (Salad Licoise)

Jessica Braider
This delicious recipe, based off the traditional French Salade Nicoise, was shared with The Scramble by Lisa Flaxman. So, in honor of her, we call it Salad Licoise.
Cook Time 25 mins
Total Time 25 mins
Servings 4 servings

Ingredients
  

  • 4 new potatoes
  • 2 hard-boiled eggs peeled and sliced
  • 1/4 lemon juice only, about 1 Tbsp.
  • 1 Tbsp. Dijon mustard (use wheat/gluten-free if needed)
  • 4 Tbsp. extra virgin olive oil
  • 1/4 tsp. salt or to taste
  • 6 - 9 oz. baby spinach or salad greens
  • 2 tomatoes diced
  • 1 cup sugar snap peas or frozen peas chopped if using snap peas, or thawed if using frozen peas
  • 1/4 cup Kalamata or other pitted olives
  • 6 oz. chunk light tuna drained
  • 1/4 cup shelled pistachio nuts or slivered almonds
  • 1/4 cup crumbled blue cheese

Instructions
 

  • Boil the potatoes for about 15 minutes in salted water until they are fork tender. (If the eggs need to be cooked, do that now too).
  • Make the dressing by whisking together the lemon juice, mustard, oil, and salt until they are emulsified (completely blended).
  • Allow the potatoes to cool for a few minutes, then cut them into wedges and toss them with 1 Tbsp. of the dressing.
  • On plates, assemble the salads, starting with the greens, and then adding layers or sections of the remaining ingredients, including the eggs. (For younger kids, you may want to keep everything separate on their plates and serve the dressing on the side.) Spread the potatoes around the edges. Drizzle the remaining dressing over the salads.

Notes

Do Ahead or Delegate: Cook the potatoes, cook, peel, and slice the eggs if necessary and refrigerate, prepare and refrigerate the dressing, dice the tomatoes, chop the sugar snap peas or thaw the frozen peas, prepare the nuts if necessary, crumble the cheese if necessary and refrigerate.
Scramble Flavor Booster: Use extra lemon juice in the salad dressing, stir in some fresh or dried tarragon, and season the salad with freshly ground black pepper.
Tip: New potatoes are not a variety of potato themselves, but rather potatoes that are harvested when they are young. The skin is very thin and this eliminates the need to peel them (so buy them organic whenever you can). New potatoes are also delicious in potato salads and gratins.
Nutritional Information Per Serving (% based upon daily values): Calories 370, Total Fat: 25g, 38%; Saturated Fat: 5g, 25%; Cholesterol: 125mg, 42%; Sodium: 810mg, 34%; Total Carbohydrate: 21g, 7%; Dietary Fiber: 6g, 24%; Sugar: 5g; Protein: 17g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Company/Entertaining, Dairy-Free, Dinner, Gluten-Free, Kid-Friendly, Kosher, Main Dish, Make-Ahead, Nut-Free, Salads, Spring, Summer
Tried this recipe?Let us know how it was!
Recipe Rating