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Roast beef nicoise salad arranged on a platter with eggs, deli sliced roast beef, tomatoes, olives, potatoes, onions, green beans, and a Dijon mustard dressing.

Roast Beef Nicoise Salad

Diana
 With simple ingredients and minimal cooking, our roast beef Nicoise salad is easy, accessible, versatile, and loaded with flavor. 
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Servings 4 servings
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Course Salads
Cuisine French
Prep Time 15 minutes
Cook Time 20 minutes

Ingredients
  

  • 4 cups mixed salad greens or butter lettuce
  • 8 ounces thinly sliced deli roast beef
  • 1 pound baby potatoes, boiled, chilled
  • 1 cup frozen haricot verts, steamed just until crisp-tender
  • 1 cup cherry tomatoes, halved
  • 1/2 cup pitted Kalamata olives
  • 2 hard-boiled eggs, halved or quartered
  • 1/4 red onion, thinly sliced
  • Sea salt and freshly ground black pepper to taste
  • For the Dressing
  •  
  • 2 tablespoons minced shallots
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon grated garlic
  • Dash sugar to balance flavors, or honey
  • Salt and freshly ground black pepper to taste

Instructions

  • Arrange the salad greens on a large platter or individual plates. Top with the roast beef, potatoes, green beans, cherry tomatoes, olives, hard-boiled eggs, and sliced red onions. Sprinkle lightly with salt and pepper.
    Beef nicoise ingredients are assembled on a platter with some capers, eggs, deli sliced roast beef, tomatoes, olives, potatoes, onions, green beans, and a Dijon mustard dressing.
  • Combine minced shallots, olive oil, red wine vinegar, mustard, garlic, and sugar in a mason jar;  shake or whisk until the ingredients are well blended. Taste and season with salt and pepper. Serve alongside the roast beef nicoise salad. Enjoy!
    A flavorful composed Nicoise salad made with deli sliced roast beef and traditional Nicoise ingredients, finished with a Dijon dressing.
Keyword deli roast beef, eggs, nicoise, olives, salad
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