Classic Niçoise Salad
Traditional dish · French
A quintessential Niçoise salad featuring perfectly cooked tuna, tender green beans, potatoes, hard-boiled eggs, tomatoes, and olives, all brought together with a simple vinaigrette. This is the authentic, no-fuss version.
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Ingredients
- Canned tuna in olive oil2 cans (6 oz each)
- New potatoes1 lb
- Fresh green beans1/2 lb
- Large eggs4
- Ripe tomatoes2 large
- Kalamata olives1/2 cup
- Anchovy fillets4-6
- Red wine vinegar3 tbsp
- Extra virgin olive oil6 tbsp
- Dijon mustard1 tsp
- Saltto taste
- Black pepperto taste
- Waterfor boiling
Steps
- 1
Boil eggs until hard-boiled (about 10-12 minutes). Cool, peel, and quarter.
- 2
Boil new potatoes until tender. Drain, cool slightly, and slice or halve.
- 3
Blanch green beans in boiling salted water for 3-5 minutes until crisp-tender. Drain and shock in ice water.
- 4
Drain tuna, reserving some oil if desired for dressing. Flake the tuna.
- 5
Slice tomatoes.
- 6
Whisk together red wine vinegar, Dijon mustard, salt, and pepper. Slowly whisk in olive oil to create a vinaigrette. Stir in finely chopped anchovy fillets.
- 7
Arrange potatoes, green beans, tomatoes, tuna, eggs, and olives on a large platter or individual plates. Drizzle generously with vinaigrette.
