Food & Cooking Recipes Ingredients Seafood Recipes Light and Easy Nicoise Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Sivan Lewin Servings: 6 In this classic dish, which takes its namefromNice, in Provence, the seasonal ingredients create a wonderful explosion offlavors. Ingredients 1 pound red fingerling or other small potatoes Coarse salt Garlic Vinaigrette Freshly ground pepper 4 large eggs ½ pound green beans, halved crosswise 1 head Boston lettuce 1 red or green bell pepper, cut into ¼-inch-thick rings ½ pound cherry tomatoes, halved ½ English cucumber, peeled and sliced ½ fennel bulb, trimmed, halved lengthwise, and very thinly sliced 2 cans (6 ounces each) tuna, preferably Italian oil-packed, flaked ¾ cup Nicoise or oil-cured black olives 1 scallion, chopped 2 tablespoons coarsely chopped fresh flat-leaf parsley 1 tablespoon drained capers (optional) Directions Bring the potatoes to a boil in a largesaucepan of water. Add salt; reduce heat,and simmer until tender, 10 to 15 minutes. Drain; let cool slightly. Cut the potatoes into bite-size pieces;peelany loose skins. Dress with enoughvinaigrette to coat lightly (reserve remainder). Season with salt and pepper.Set potatoes aside. Prepare an ice-water bath; set aside.Cover eggs with water in a small saucepan; bring to a full boil. After 1 minute,cover and turn off heat. Let stand 6 minutes. Rinse; transfer to ice-water bath. Prepare another ice-water bath; setaside. Bring a medium saucepan of waterto a boil; add salt. Blanch green beansuntil crisp-tender, 1 to 2 minutes. Drain;rinse with cold water. Let stand in ice-water bath until cool. Drain; pat dry. Peel the eggs, and halve lengthwise.Arrange lettuce, then potatoes, greenbeans, bell pepper, tomatoes, cucumber,fennel, tuna, eggs, and olives on a platter. Sprinkle with scallion and parsley,and with capers if desired. Drizzle withvinaigrette, and serve with remainder. Rate it Print