Classic Tuna Nicoise Salad

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Wonderful dressing! And liked dressing the lettuce and potato mix separately. Still warm potato soaked up great flavor....in fact, I may even try a potato salad using this dressing. Great hot weather meal.

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Excellent spring time dinner. Next time I will grill the Tuna instead to add another layer of flavor. Definitely company worthy meal.

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Easy and delicious!! So many exciting flavors!

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Great classic recipe. I substituted Italian tuna in olive oil (from a jar and it turned out great. Little tricks like slicing the potatoes before boiling really make a difference. I didn't have anchovies in the pantry so left it out of the dressing which was still delicious! Though this salad would be perfect in the summer, I made this for dinner in the dead of winter and the entire family loved it, even the kid.

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My 1st time making a Nicoise salad. (I order them in restaurants It turned out spectacular! Thanks Emeril!

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This was a fabulous recipe. I have always enjoyed Nicoise Salads and this recipe was without fail. I made it as a meal entree for dinner last night and my husband raved about it. A great recipe for summer time. I followed the recipe as stated and it turned out fantastic. I highly recommend this recipe to all. Thank you Emeril, for yet another fail-proof, delish recipe!!!!!!!!!!!!

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This salad is not the quickest recipe I ever made, but now that I have done it once it will take much shorter next time, and believe me there will be LOTS of next times! The dressing is freakin delicious and every ingredient is so harmonious together. Nicoise has always been one of my favorite salads, but ive never made it at home, and this version is honestly better than any Ive ever had a any restaurant! My chef boyfriend was very impressed too.

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i'd give it a 4.5. it isn't spectacular, but it tasted good given that it was my first time making it. it's easy to make but still takes time to prepare everything. i avoided the raw egg and it still comes out ok.

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Would have given five stars but the anchovy dressing appeared to have an error or was lacking something; was not enough lemon juice for amount of oils and egg. I used two tablespoons (rather than teaspoons plus a little white balsamic vinegar. As my husband does not like fresh tuna, I used canned albacore tuna. Will try with the fresh tuna next, hoping my husband will eat it.

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Prep time was high. Otherwise a beautiful presentation and very pallet pleasing dish. My son-in-law from Nice, France raved about it. It was served with red wine and Kalamata olive bread and rustic Italian rosemary bread.