Salad Niçoise

By Culiora

A vibrant Provençal composed salad featuring flaked tuna, jammy eggs, crisp green beans, and tender baby potatoes. Dressed in a bright Dijon and red wine vinaigrette with briny Niçoise olives and capers, it delivers a fresh and satisfying meal.

• Servings: 4
• Prep time: 20 min
• Cook time: 15 min
• Total time: 35 min

Ingredients

• 400 g baby waxy potatoes, scrubbed
• 200 g haricots verts or slender green beans, trimmed
• 4 pcs large eggs
• 300 g ripe tomatoes, cut into wedges
• 300 g canned tuna in olive oil, drained and gently flaked
• 8 pcs canned anchovy fillets in oil, drained
• 80 g Niçoise olives (or Kalamata), pitted
• 2 tbsp tbsp nonpareil capers, rinsed and drained
• 1 pcs small head butterhead or crisp Romaine lettuce, leaves washed and torn
• 2 tbsp tbsp fresh chives, finely chopped
• 6 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic clove, finely minced
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Place the scrubbed potatoes in a saucepan, cover with cold salted water, and bring to a boil over medium-high heat. Simmer for 12–15 minutes until easily pierced with the tip of a knife. Drain, let cool slightly, then slice into halves or thick rounds.
2. While the potatoes cook, bring a separate medium saucepan of water to a rolling boil. Carefully lower the eggs into the boiling water and cook for exactly 7 minutes for jammy yolks (or 8 minutes for firm). Immediately transfer the eggs to an ice bath for 5 minutes, then peel and slice into halves.
3. In the same pot of boiling water after removing the eggs, blanch the green beans for 2–3 minutes until crisp-tender and bright green. Drain immediately and transfer to an ice bath to arrest cooking. Drain thoroughly and pat dry with a clean towel.
4. Whisk together the red wine vinegar, Dijon mustard, minced garlic, sea salt, and black pepper in a small bowl. Gradually whisk in the olive oil until emulsified. Toss 1 tablespoon of the dressing over the still-warm potatoes.
5. To assemble, arrange the torn lettuce across a large serving platter. Group the sliced potatoes, blanched green beans, tomato wedges, flaked tuna, and halved boiled eggs neatly in separate sections over the greens.
6. Scatter the Niçoise olives, capers, and anchovy fillets over the top. Drizzle the remaining vinaigrette evenly across the entire salad and garnish with finely chopped chives before serving.