ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Ham Niçoise Salad

Photo: Jamie Vespa
Active time 20 mins
Total time 30 mins

Serves 4 (serving size: 1 ½ cups greens, 4 oz. potatoes, 3 oz. green beans, ¼ cup tomatoes, 2 oz. ham, 1 egg, and 2 tablespoons dressing)

Our hearty riff on Nicoise salad includes snappy green beans, crispy potatoes, and marinated olives, all tossed in zippy shallot-mustard vinaigrette. Make a double batch of dressing and use it on pork chops, grain bowls, or roasted vegetables throughout the week. Look to the olive bar in the prepared foods section of specialty grocery stores for a variety of briny accouterments. Serve this protein-rich main on the fly by preparing the toppings ahead of time and waiting to dress the salad until ready to eat.


  • 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
  • 2 tablespoons whole grain mustard
  • 1 tablespoon honey
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped shallots
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1 pound baby rainbow potatoes, halved
  • 1 (12 oz.) bag fresh green beans
  • 4 (2-oz.) slices lower-sodium ham
  • 6 cups mixed salad greens
  • 1 cup halved cherry tomatoes
  • 4 hard-boiled eggs, quartered
  • 1/2 cup marinated olives (optional)

Nutrition Information

  • calories 446
  • fat 23.5 g
  • satfat 4.1 g
  • polyfat 2.7 g
  • protein 23 g
  • carbohydrate 38 g
  • fiber 6 g
  • cholesterol 211 mg
  • iron 6 mg
  • sodium 723 g
  • calcium 110 mg
  • sugars 10 g

How to Make It

  1. Combine ¼ cup of the oil, mustard, honey, lemon juice, shallots, salt, and 1/8 teaspoon of the black pepper in a bowl. Stir with a whisk. Set aside.

  2. Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 10 minutes or until tender. Drain.

  3. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add potatoes, cut-side down, and remaining 1/8 teaspoon black pepper; cook 4 to 5 minutes, stirring occasionally, until browned. Transfer to a plate.

  4. Add green beans to pan, and cook, 3 to 4 minutes, until crisp-tender. Transfer to a plate. Add ham to pan, and working in batches, cook 1 minute per side, until heated through.

  5. Divide mixed greens evenly among 6 plates. Top evenly with potatoes, green beans, and tomatoes. Add 1 quartered hardboiled egg and 1 slice ham to each salad. Top with 2 tablespoons shallot-mustard vinaigrette. Garnish with olives, if desired.