📝 About This Recipe
Transport your senses to the shores of Nice with this elegant, low-carb reimagining of the classic Salade Niçoise. By swapping heavy potatoes for crisp, buttery radishes, we maintain that essential crunch while keeping the dish perfectly keto-friendly. This salad is a symphony of textures and briny flavors, featuring oil-packed tuna, jammy eggs, and a vibrant lemon-herb vinaigrette that ties every element together.
🥗 Ingredients
The Dressing (Vinaigrette)
- 1/2 cups Extra virgin olive oil (high quality cold-pressed)
- 2 tablespoons Fresh lemon juice (about half a large lemon)
- 1 tablespoon Dijon mustard (smooth, French style)
- 1 piece Shallot (very finely minced)
- 1/2 teaspoon Dried herbes de Provence
- to taste Sea salt and black pepper (freshly cracked)
The Salad Base
- 10-12 ounces Canned tuna in olive oil (drained, high-quality ventresca or solid light)
- 8 ounces Fresh green beans (Haricots Verts) (trimmed)
- 4 pieces Large eggs (at room temperature)
- 1 large head Butter lettuce or Romaine hearts (torn into bite-sized pieces)
- 1 cup Cherry tomatoes (halved)
- 6-8 pieces Red radishes (quartered; the low-carb potato substitute)
- 1/2 piece English cucumber (sliced into half-moons)
The Briny Accents
- 1/2 cup Niçoise olives (pitted or unpitted, small black olives)
- 2 tablespoons Capers (drained and rinsed)
- 4-6 pieces Anchovy fillets (optional, for authentic salty depth)
- 2 tablespoons Fresh parsley (roughly chopped for garnish)
👨🍳 Instructions
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1
Prepare the vinaigrette by whisking together the minced shallot, Dijon mustard, lemon juice, salt, pepper, and herbes de Provence in a small bowl. Slowly stream in the olive oil while whisking constantly until the dressing is emulsified. Set aside to let flavors meld.
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2
Bring a medium pot of salted water to a rolling boil. Prepare a large bowl with ice and cold water to create an 'ice bath'.
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3
Gently lower the eggs into the boiling water using a slotted spoon. Cook for exactly 7 minutes for a perfect 'jammy' yolk, or 9 minutes for a traditional hard-boiled yolk.
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4
Immediately transfer the eggs to the ice bath. Let them sit for at least 5 minutes before peeling. This stops the cooking and makes them easier to peel.
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5
In the same boiling water, blanch the trimmed green beans for 3-4 minutes until they are bright green and crisp-tender. Do not overcook; they should still have a 'snap'.
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6
Transfer the green beans to the ice bath for 2 minutes, then drain and pat them thoroughly dry with a kitchen towel.
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7
Peel the cooled eggs and slice them in half lengthwise. Season the exposed yolks with a tiny pinch of salt and pepper.
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8
In a large mixing bowl, toss the lettuce leaves with 2 tablespoons of the prepared vinaigrette to lightly coat. Arrange the lettuce as a bed on a large serving platter or in four individual shallow bowls.
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9
Place the drained tuna in the center of the greens, breaking it into large, succulent chunks rather than mashing it.
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10
Artfully arrange the green beans, halved tomatoes, quartered radishes, and cucumber slices in separate clusters around the tuna.
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11
Nestle the egg halves, olives, and anchovy fillets (if using) into the gaps. Sprinkle the capers over the entire salad.
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12
Drizzle the remaining vinaigrette generously over the vegetables and tuna. Garnish with fresh parsley and a final crack of black pepper. Serve immediately while the components are fresh and crisp.
💡 Chef's Tips
Always use tuna packed in olive oil rather than water for a richer, more authentic flavor profile. To ensure the radishes mimic the 'potato' feel, ensure they are fresh and crunchy; you can even lightly sauté them in butter for 2 minutes if you prefer a softened texture. Don't skip the ice bath for the green beans; it preserves the vibrant green color and prevents them from becoming limp and grey. If you can't find Niçoise olives, Kalamata olives are a suitable substitute, though they are slightly more pungent. Make the dressing at least 30 minutes in advance to allow the shallots to soften and infuse the oil with flavor.
🍽️ Serving Suggestions
Pair with a chilled glass of dry Rosé from Provence for the ultimate Mediterranean experience. Serve alongside a bowl of chilled gazpacho for a complete summer lunch. For non-keto guests, serve with a side of warm, crusty sourdough baguette. Enjoy with a sparkling mineral water garnished with a thick slice of lemon and a sprig of mint.