It is extremely difficult for me to pass up a classic Salade Niçoise. Hailing from the south of France, the traditional version of the salad is made with olive oil-packed tuna, cooked potatoes, capers, green beans, tomatoes, Nicoise olives, lettuce and a sliced hard-boiled egg.

I have made versions on the classic with seared tuna before, even halibut or salmon is a nice switch-up, but I loved this idea for a Steak Salad Niçoise from the Food Network. All of the necessary ingredients but made even more decadent with a grilled filet mignon or steak cut of your choice.  The potatoes, egg and green beans are boiled in this recipe so that the drizzle of lovely Dijon-fresh thyme vinaigrette flavors the entire salad perfectly.

Tagged: beef, cherry tomatoes, Cooking Light, Dijon vinaigrette, filet mignon, French, fresh thyme, grilled steak, hard boiled egg, haricots verts, Nicoise olives, Nicoise salad, potatoes, Provencal, romaine lettuce, Salad, steak