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80 Acres Farms | Plantopia | Nicoise Salad | Recipes

Niçoise Salad with Lemon Dijon Vinaigrette

A Niçoise salad is a vibrant celebration of the French Riviera, layering tender tuna, briny olives, and jammy soft-boiled eggs over crisp green beans and ripe tomatoes — and we've added our own 80 Acres Farms greens for a fresh twist— all tied together with a bright, mustardy vinaigrette for a dish that's effortlessly elegant and deeply satisfying.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Main Course, Salad
Cuisine: French
Keyword: Plantopia
Servings: 4 servings

Ingredients

For the Salad

  • 2x 4 oz. 80 Acres Farms PLANTOPIA Crisp Spring Mix
  • 1 can high-quality tuna in olive oil
  • 8 oz. baby potatoes halved
  • 8 oz. green beans trimmed
  • 4 large eggs soft boiled
  • 1 cup cherry tomatoes halved
  • 1/2 English cucumber halved
  • 1 small red onion thinly sliced
  • 1 cup Castelvetrano olives
  • 2 Tbsp. capers drained

For the Lemon Dijon Vinaigrette

  • 1/3 cup extra-virgin olive oil
  • 2 Tbsp. lemon juice
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. Dijon mustard
  • 1 garlic clove finely grated
  • 1 Tbsp. fresh parsley chopped
  • Salt and pepper to taste

Instructions

  • Place potatoes in a pot of salted water. Bring to a boil and cook 10–12 minutes, until tender. Drain and let cool slightly. Slice in half.
  • In the same pot, boil fresh water. Add green beans and cook 2–3 minutes until bright green and crisp-tender. Transfer to an ice bath to cool; drain well.
  • For the eggs, in a medium saucepot, lower your eggs into gently boiling water and cook them for exactly 7 minutes, then immediately transfer them to an ice bath to stop the cooking. Once cool enough to handle, peel them carefully and halve them lengthwise,
  • For the dressing, whisk olive oil, lemon juice, vinegar, Dijon, garlic, herbs, salt, and pepper until combined.
  • To assemble the salad, on a large serving platter, layer the lettuce as the base. Arrange the potatoes, green beans, tomatoes, cucumbers, onion, olives, and eggs in generous clusters around the platter. Break the tinned fish into large chunks and place in the center. Scatter capers over top.
  • Drizzle generously with the vinaigrette. Finish with cracked pepper and an extra squeeze of lemon if desired. Serve immediately.
Tried this recipe?Let us know how it was!
80 Acres Farms | Plantopia | Nicoise Salad | Recipes

Niçoise Salad with Lemon Dijon Vinaigrette

A Niçoise salad is a vibrant celebration of the French Riviera, layering tender tuna, briny olives, and jammy soft-boiled eggs over crisp green beans and ripe tomatoes — and we've added our own 80 Acres Farms greens for a fresh twist— all tied together with a bright, mustardy vinaigrette for a dish that's effortlessly elegant and deeply satisfying.
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Main Course, Salad
Cuisine: French
Keyword: Plantopia
Servings: 4 servings

Ingredients

For the Salad

  • 2x 4 oz. 80 Acres Farms PLANTOPIA Crisp Spring Mix
  • 1 can high-quality tuna in olive oil
  • 8 oz. baby potatoes halved
  • 8 oz. green beans trimmed
  • 4 large eggs soft boiled
  • 1 cup cherry tomatoes halved
  • 1/2 English cucumber halved
  • 1 small red onion thinly sliced
  • 1 cup Castelvetrano olives
  • 2 Tbsp. capers drained

For the Lemon Dijon Vinaigrette

  • 1/3 cup extra-virgin olive oil
  • 2 Tbsp. lemon juice
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. Dijon mustard
  • 1 garlic clove finely grated
  • 1 Tbsp. fresh parsley chopped
  • Salt and pepper to taste

Instructions

  • Place potatoes in a pot of salted water. Bring to a boil and cook 10–12 minutes, until tender. Drain and let cool slightly. Slice in half.
  • In the same pot, boil fresh water. Add green beans and cook 2–3 minutes until bright green and crisp-tender. Transfer to an ice bath to cool; drain well.
  • For the eggs, in a medium saucepot, lower your eggs into gently boiling water and cook them for exactly 7 minutes, then immediately transfer them to an ice bath to stop the cooking. Once cool enough to handle, peel them carefully and halve them lengthwise,
  • For the dressing, whisk olive oil, lemon juice, vinegar, Dijon, garlic, herbs, salt, and pepper until combined.
  • To assemble the salad, on a large serving platter, layer the lettuce as the base. Arrange the potatoes, green beans, tomatoes, cucumbers, onion, olives, and eggs in generous clusters around the platter. Break the tinned fish into large chunks and place in the center. Scatter capers over top.
  • Drizzle generously with the vinaigrette. Finish with cracked pepper and an extra squeeze of lemon if desired. Serve immediately.
Tried this recipe?Let us know how it was!