When I think of the perfect spring lunch, Giada’s Lentil Salad Niçoise always comes to mind. It’s bursting with the freshness of green beans, the heartiness of lentils, and the creamy richness of boiled eggs.

The zingy lemon dressing adds the kind of brightness that wakes up your taste buds with every bite. This salad is as versatile as it is delicious. Pack it up for a picnic, enjoy it warm on a chilly evening, or make it the centerpiece of your holiday brunch.

Whatever the occasion, it’s a crowd-pleaser that’s simple enough for beginners but fancy enough to impress.

Recipe Ingredients

For the Salad:

• 1 lb of green lentils (lentilles du Puy), picked over and rinsed
• 1 tsp of kosher salt
• 1 cup of haricots verts or thin green beans, trimmed and halved
• ½ lb of baby potatoes, quartered
• 4 large eggs
• 1 cup of grape tomatoes, halved
• ½ cup of Niçoise black olives, pitted and halved
• 1 cucumber, peeled, seeded, and diced

For the Vinaigrette:

• ⅓ cup of fresh lemon juice (from 2 to 3 lemons)
• 1 tbsp of minced shallot
• 1 tbsp of chopped fresh thyme leaves
• 1 tbsp of Dijon mustard
• 1 tsp of honey
• ½ tsp of kosher salt
• ¼ tsp of freshly ground black pepper
• ⅓ cup of grapeseed oil

How To Make Giada Lentil Salade Niçoise

For the Salad:

1. Cook the lentils in a medium saucepan with water 2 inches above the lentils. Bring to a boil, then simmer for 15 minutes. Add kosher salt and cook 5-10 more minutes until tender.
2. Drain the lentils well and set them aside to cool slightly.
3. Bring a large pot of salted water to a boil. Blanch the green beans for 1-2 minutes until crisp-tender. Transfer them to an ice bath to cool quickly.
4. Using the same boiling water, cook the potatoes for 8-10 minutes until fork-tender. Transfer to the ice bath, cool briefly, and set aside with the beans.
5. Carefully place the eggs in boiling water and cook for 10 minutes. Transfer to the ice bath, cool for 5 minutes, then peel and quarter them.
6. Combine the cooked lentils, green beans, potatoes, grape tomatoes, olives, and cucumber in a large salad bowl.

For the Vinaigrette:

1. Whisk together lemon juice, minced shallot, chopped thyme, Dijon mustard, honey, salt, and black pepper in a small bowl. Gradually whisk in the grapeseed oil until thick.

To Assemble:

1. Drizzle the vinaigrette over the salad and gently toss until evenly coated. Arrange the quartered eggs on top and serve immediately.

Recipe Tips

• Boost Protein: Add grilled chicken, seared tuna, or even chickpeas to make this salad a filling main course that’s packed with lean protein and flavor.
• Season Potatoes: Toss the cooked potatoes in olive oil, salt, and pepper while still warm to enhance their flavor and prevent them from drying out.
• Lentil Texture: Use French green lentils (lentilles du Puy) for a firmer texture that holds up better in salads and doesn’t become mushy after cooking.
• Vinaigrette Twist: Swap fresh lemon juice with red wine vinegar for a tangier, slightly sweeter dressing that pairs beautifully with the other ingredients.
• Make it Ahead: Prepare all components a day in advance, but wait to toss with the vinaigrette until just before serving to maintain freshness and texture.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Herbed Cucumber Salad
• Giada Herb Salad with Yogurt Dressing
• Giada Tuna, White Bean, and Bitter Greens Salad