Lobster Niçoise Salad

In a small saute pan over medium-high heat, melt 1 tablespoon of butter and cook the shallot until transluscent, about 2 minutes. Add the fresh herbs, stir, and then add the white balsamic vinear and cook until fully reduced, about 5 minutes. Melt the rest of the butter in the pan, swirling it around so that the pan is evenly coated. In a large bowl, combine the lobster meat with the juice from half the lemon, and the butter and herb mixture. Season with salt and pepper, cover, and let marinate for at least two hours.

Place the green beans, cherry tomatoes, and artichoke hearts in three separate bowls. Add 1 tablespoon of olive oil to each bowl and season wtih salt and pepper. Stir to combine and set aside.

To arrange the salad, lay the leaves of butterhead lettuce evenly on top of a square-shaped serving platter so that the tops of the leaves are facing out. Divide the green beans and arrange them pointing in the same same direction on opposite corners of the platter. Divide the tomatoes and place them next to the green beans. Nestle the artichoke hearts next to either group of vegetables, and then fill in two different spots of the platter with the olives, all the while leaving a space in the middle of the platter for the lobster. Just before plating the lobster, squeeze the other half of the lemon over and stir. Place the losbter in the center, mounding it on top of itself to make it does not overcrowd the border of vegetables.

Seared Tuna Steak Salad Niçoise with Lemon Dijon Mustard Vinaigrette

This colorful salad will take you straight to Nice, France where the Niçoise salad originated. The juicy medium-rare tuna is the highlight, while a mixture of blanched vegetables and raw produce as well as a heart-healthy olive oil-based vinaigrette dressing blend together to create a perfect, Mediterranean diet friendly dish that you are sure to love.


1 1/2 lb. Sushi grade tuna 2 Tbsp. Dijon mustard 4 cups Baby arugula 1 cup Seedless cucumbers cut into ½ inch pieces


Recipe created by Vanessa Seder for Maine Lobster Now for Maine Lobster Now®

1. Have a large bowl of ice water ready. Place the potatoes in a large saucepan and cover with cold water by 2 inches. Add 2 tablespoons sea salt, bring to a boil over high heat and cook until potatoes are fork tender (about 30 minutes total). Use a slotted spoon to transfer the potatoes to the ice bath to cool, then transfer to a cutting board and cut the potatoes in half. Set aside.

2. Add the green beans to the boiling water and cook just until crisp tender (about 3 to 4 minutes). Transfer to the bowl with ice water, then transfer to a colander to drain. Set aside.

3.In a large shallow dish whisk together 2 tablespoons olive oil, lemon zest, and garlic powder. Add the tuna and coat all over in the marinade. Set aside.

4.In a small bowl whisk together the lemon juice and Dijon mustard. Slowly whisk in the remaining 6 tablespoons olive oil. Season to taste with salt and pepper. Set aside.

5.Heat a large cast iron skillet over medium-high heat. Season the tuna all over with salt and pepper. When pan is very hot, sear the tuna, (1 minute per side for rare, 2 to 3 minutes per side for medium rare, or 4 to 5 minutes per side for medium). Transfer to a cutting board and let rest for 2 - 3 minutes before slicing across the grain.

8. Divide arugula among 4 bowls or place on a large serving platter. Next, top with potatoes, haricot vert, cucumbers, tomatoes, olives, and sliced tuna.

The lobster salad is niçoise-ish, but more luxurious, with a basil-infused vinaigrette. It makes a fine celebratory lunch or supper and takes advantage of summer vegetables. Now, of course, is when they are at their best. Choose the smallest green beans and new potatoes you can find, and the sweetest, most colorful tomatoes. A dab of aioli on the side is a welcome option, too.

A fresh fruit bowl always makes a perfect dessert, especially in summer months when stone fruit and berries are in season. Feel free to use whatever you like in this wine-drenched fruit salad: peaches, nectarines, plums, apricots, cherries, to name a few. Use any dry white or rosé, but this Macedonia is especially good with sparkling wine, and particularly sparkling rosé. Serve in wide glasses so guests can sip the juice. Top up with more bubbly, if you wish. Here, a bit of optional lavender perfumes the fruit, but lemon verbena or mint leaves would also be nice.

Grilled Lobster Niçoise Salad

The other night my husband and I were reminiscing about our time in Paris last year. One of the things that we enjoyed the most was the food. I think that we ate a Niçoise Salad every day that we were there. Some of them were topped with tuna, while others had salmon, and our most-favorite had lobster.

What I absolutely love most about a Niçoise salad are all of the vegetables instead of a traditional salad of greens. This one was made extra special by grilling the vegetables to give them a delicious smoky flavor.

The grilled lobster is unbelievably rich and buttery and is amazing with the soft boiled eggs and champagne-dijon vinaigrette.


For the ginger-turmeric vinaigrette:

In a small bowl, whisk together the soy sauce, lime juice and sambal oelek. Set aside.

In a small pot, combine the olive and sesame oils and heat until it reaches 400°F.

Place the ginger, turmeric and garlic in a bowl. Pour the hot oil over the aromatics and let cool slightly. Whisk in the soy mixture and set aside.

For the salad:

In serving bowls, place greens, then drizzle with vinaigrette, and topped with the eggs, potatoes, olives, sashimi, shiitake, tomatoes, crispy shallots and garlic.

Niçoise Salad

There are many different variations of a Niçoise salad. Niçoise salad is a dish from Nice, the South of France and apart from a few core ingredients the rest are very flexible and can be easily substituted based on seasonal availability. This recipe is an easy summer dinner to throw together and is nicely paired with a glass of orange or rosé wine. The name, “Niçoise” translates quite literally in English meaning, “in the style of Nice”

The refreshing combination of ingredients and textures with a mix of briny and oily, contrasts with a light citrus dressing. The ingredients are “composed” or separated out on a plate or platter rather than tossed together. It’s a “lazy” salad, as the ingredients can be cooked ahead of time and stored in the fridge until ready to eat.

In my opinion a “classic” Niçoise salad should definitely include:

  • Potatoes – Small potatoes are served boiled and halved. They can be cooked in the same pot as the green beans for easy prep.
  • Green beans – Served simply blanched and chopped the green beans and potatoes are tossed with some of the dressing right after cooking so they absorb the flavors. Haricots verts are preferred since they are more delicate than American green beans but either will do.
  • Tuna – Oil-packed tuna (Chicken of the Sea) is most commonly used, and gives the salad a rich and tender contrast to the citrus dressing. You can add leftover seared or cooked tuna if that’s what you have on hand, though I like the meatiness of the oil-packed version. Opt for a high-quality oil-packed tuna, I like Fishwife’s Wild-Caught Smoked Albacore.
  • Eggs – Hard boiled eggs are traditionally used though I opt for soft-boiled eggs. I love the texture the jammy yolks add to the salad.
  • Olives – While Niçoise olives are classic, I feel these can be substituted for other olives based on availability or preference.

For some seasonal ideas try:

  • Substituting romaine as the base and add sliced peppers or cucumbers for a summer crunch.
  • Adding roasted beets for an earthy touch in winter.
  • Adding halved radishes or fava beans for a light hint of spring.
  • Substituting the mixed greens with spinach and add oil-packed artichokes in fall.

Recipe Summary

  • ½ pound new potatoes, quartered
  • ¼ cup chopped fresh parsley
  • ¼ cup pitted nicoise olives
  • ½ onion, thinly sliced
  • 1 (5 ounce) can tuna
  • ⅓ pound fresh green beans - rinsed, trimmed and blanched
  • ½ pound mixed salad greens
  • 1 cup lemon vinaigrette
  • 3 hard-cooked eggs, quartered
  • 3 roma (plum) tomatoes, thinly sliced
  • 1 tablespoon capers
  • 4 anchovy filets

Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.

In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.

In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.

Ginger lime lobster salad

As much as we love lobster, it’s one of those ingredients that tends to intimidate the cook. It’s messy, after all, and expensive. And when you start with the live animal, it’s just plain scary.

But that’s a shame, especially in the summer. If you start with a lobster, add a few seasonal ingredients and an interesting dressing, you can have a wonderful main course salad. One that feels festive and casual, and actually takes very little work.

The bright white meat graced with rosy stripes is sweet and versatile -- whether you play up the sweetness with a cradle of something creamy or set it off with some acidity and crunch. These three recipes will give you an idea of the possibilities.

Each calls for fresh lobster, which can be found in seafood stores and neighborhood groceries with lobster tanks. The novice needn’t fear: Many places that sell live lobsters will also cook them for you.

For example, Santa Monica Seafood Co. charges $2 to cook your lobster (allow about an hour for cooking and cooling-off time or phone ahead). Lobsters there start at $13.99 a pound. At Albertsons on Wilshire Boulevard in Santa Monica, where there’s no charge to steam the lobster you select from the tank, live lobsters are $9.99 a pound.

Don’t hesitate to get to know your lobster. The key to flavor is absolute freshness.

“The lobster should be extremely lively,” says Stephan Samson, executive chef at Valentino. “When they are very fresh, they flop their tails when you pick them up.”

Samson, whose first job after culinary school was at a lobster house in Maine, advises buyers to avoid the slower-moving crustaceans in the tank and to stay away from the bigger specimens, anything over a pound and a half, which he thinks tend to be tougher.

“We cook the lobster ahead of time, and then ideally I like to cool it at room temperature. Some people cook it and shock it in ice water, but I think that toughens up the meat a little bit.”

Instead of the usual 10 minutes in boiling water, Samson suggests cooking lobsters just five minutes in boiling water with such aromatics as onion, carrots and celery. (When you immerse the lobster, let the water come back to a boil, then start timing.) When you remove the lobster from the water, it continues to cook as it cools.

Samson’s salad highlights the lobster medallions and whole-claw meat on a mound of farro, a nutty grain also known as spelt. The meat and farro are simply dressed with olive oil and lemon juice and topped with tiny leaves of celery, carrot tops and chives.

“It’s great for the summer,” says Samson. “It’s elegant, yet you can prepare it ahead of time for a party at home. It’s creates a nice impression that you’ve put some work into it.”

At the Lobster in Santa Monica, where up to half the diners order some form of lobster dish, executive chef Allyson Thurber makes an all-American lobster salad with a lemony mayonnaise that she says “is like what you’d get if you lived in Maine -- only they might not bother with the green onions and tomato.” She presents it with avocado and champagne vinaigrette on a festive green salad.

“I love avocados,” she says. “They’re creamy and sweet and sort of similar to lobster in a way, really rich. Then you need to have the champagne vinaigrette. Because lobster is sweet, you need the tart to bring the flavors out. That’s why it’s traditional to serve pickles at lobster bakes.”

The salad from Jenny Adams at Laguna Culinary Arts in Laguna Beach combines sweet and tart at each step. Lime juice is squeezed on the lobster before broiling apples brighten a pasta-salad base. And as a finishing twist, ginger spikes the beurre blanc dressing.

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OK - let's be serious. Excellent ingredients (what's not to like?) which mount up quickly at the cash register. Unfortunately, it just didn't pull together. Followed the recipe exactly and everyone said, "Yeah -- OK. . ." Could have used garlic or just some kind of oomph. I will not spend the money to make this again.

Fantastic. Will make it again and again.

Everyone is still talking about how delicious this is! I skipped the squash and roasted peppers and added steamed redskin potatoes and hard boiled eggs. A winner!

Here's the great thing about this recipe: Every bite is different. Lettuce, green bean, shrimp. Tomato, scallop, squash, tuna. I mean, do the math, as they say. There are so many different bites to put on the fork, and they are all good. The dressing is excellent. Chill the plates with the lettuce. Chill the beans and tomatoes. Serve with a nice cool rosé. Have some friends over. Kiss your wife. Be glad the sun came up today.

Excellent Dressing! Very easy and flavorful as well. This is a keeper.

I thought the dressing was excellent. I did not have all the seafood mentioned I only had tuna. In any case the salad was excellent and I will definitely make it again.

I have never actually made this complete dish, but I use the dressing to make a similar salad with boston lettuce, avocado, green beans, red peppers and salmon fillet on top. I use some of the dressing as the marinade for the salmon as they do in this one and the rest on the salad. It's really great and my version is a heck of a lot quicker to make, although some day Iɽ like to try it word for word.

This is a keeper, very yummy.

I have prepared this dish a number of times. It has never failed to impress my dinner guests. It is a very favorful salad and your guests will love it. Great summer time lunch or dinner. You won't be disappointed. Try it!

This is a great recipe. My husband and I both loved it. It wasn't hard to make, but very time consuming. It took me 2.5 hours. Everything has to be handled and prepared - roast red pepper, clean beans, etc. I also added oven roasted potatoes based on other's comments and would delete the yellow squash next time. Dressing recipe is enough for two people and needs to be doubled for each add'l two people. I would make the dressing again as a marinade or for salad. It was delicious. This recipe also presents beautifully. Its as good as any restaurant!

This was great- I doubled the recipe so that it would be a main dish for 5 hearty eaters on a hot day and it was enough- I am so glad I doubled the dressing because it turned out to be exactly enough. Two of my guests called it a mediterranean salad (I guess because of the peppers and the olives). Everyone loved it. The shrimp didn't need to be cooked so long- the timing for everything else was perfect. It took me 4 hours to make- my husband said "Why?", I couldn't think why- it didn't make sense to me either but it did take that long. However I will definitely make it again but prep a bit the day before or that morning.

Salade niçoise


Cooking time
30 minutes or less

Dietary information

Main ingredients
Beans (fresh), eggs, tomato, potatoes

Sourced from
The Cook’s Companion App and book

There are many versions of this salad, but this is the one I prefer. It is closest to the salads I have seen offered in the south of France. Some cooks prefer to add grilled fresh tuna. Sometimes I add garlic croutons or a few brilliant nasturtium blossoms, which are usually rioting in the garden during summer.


2 eggs, preferably free-range

1 mignonette lettuce, or 2 large handfuls soft-leafed salad selection

200 g beans, freshly boiled

2 ripe tomatoes, cut into wedges

200 g canned tuna, in olive oil

2–4 potatoes, freshly boiled and cut into chunks or halved

2 tablespoons extra-virgin olive oil

1 teaspoon wine vinegar, optional

freshly ground black pepper

8 anchovy fillets, split lengthwise


Boil eggs for 4 minutes, then run under cold water to stop the cooking. Peel and cut into quarters (the yolks should still be moist). Cover a platter with washed, dried salad leaves. Gently mix warm beans, tomato, drained tuna, potato and egg with olive oil, vinegar (if the tomatoes are not too acidic), salt and pepper and tumble onto salad leaves. Scatter olives and anchovies over and serve immediately.

Watch the video: A Classic Salad Nicoise Recipe with an Innovative Twist (December 2021).