A Tuna-less Niçoise Salad That Won’t Make You Feel Like You’re Missing Out
In our variation of the classic Niçoise salad, Chef Michelle embraces the flavor combinations of this Southern French dish, but adds her own clever spin.
In our variation of the classic Niçoise salad, Chef Michelle embraces the flavor combinations of this Southern French dish, but adds her own clever spin. Boiled potatoes, briny olives, tomatoes, and haricot verts are all tossed together in a mustard vinaigrette with crisp butter lettuce, but instead of the usual tuna, we’ve added heft and protein with crispy seared feta cheese. We promise you won’t feel like you’re missing out!
Be sure to pat the feta very dry before coating it. Doing so will help the breadcrumbs stick, yielding a crispier crust.
6 ounces haricots verts
8 ounces peanut potatoes
⅛ ounce oregano
⅛ ounce marjoram
⅛ ounce thyme
1 head butter lettuce
6 ounces grape tomatoes
6 ounces feta cheese
2 teaspoons Dijon mustard, divided
1 tablespoon white wine vinegar
½ cup panko breadcrumbs
3 ounces Niçoise olives
3 tablespoons olive oil
8″ medium pot
6″ small nonstick pan
1. Boil Vegetables
Rinse haricots verts then trim off ends and discard. Rinse potatoes, place in a medium pot, and cover with 1-2 inches of cold water. Generously season the potato water with salt and bring to a boil over high heat. Cook until potatoes are tender when pierced with a knife tip, 13–15 minutes, then add haricots verts to pot. Cook together with potatoes until bright green, about 1 minute more. Drain and set aside.
2. Prepare Ingredients
While vegetables boil, peel shallot and mince. Rinse herbs and roughly chop leaves, discarding stems. Rinse remaining produce. Tear lettuce into bite-size pieces. Halve tomatoes. Pat feta dry with paper towel and halve on a diagonal to create 2 even triangles (see Recipe Tip).
3. Make Vinaigrette
In a large bowl, whisk together 1 teaspoon mustard, white wine vinegar, shallot, and one-third of herbs. Whisking continuously, slowly add 2 tablespoons olive oil until fully combined. Season with ⅛ teaspoon kosher salt and pepper as desired.
4. Crust Feta
On a large plate, combine breadcrumbs, remaining herbs, ⅛ teaspoon kosher salt, and pepper as desired. In a medium shallow bowl, whisk together remaining 1 teaspoon mustard and 1 egg. Season with ⅛ kosher salt and pepper as desired. Dip feta into egg mixture, allowing excess to drip off. Dredge in breadcrumb mixture, pressing to adhere.
5. Sear Feta
Heat 1 tablespoon olive oil in a small nonstick pan over medium heat. When oil is shimmering, add feta and sear until bottom is golden and crisp, about 3 minutes. Flip carefully and sear until crisp on outside and warmed through, 2–3 minutes more. Transfer to a paper towel-lined plate to drain.