Salade Niçoise

By Gabrielle

Submitted by Gabrielle

• Servings: 4
• Prep time: 30 min
• Cook time: 20 min
• Total time: 50 min

Ingredients

• 4 eggs
• 200 g green beans (haricots verts)
• 4–6 potatoes
• 2 tomatoes
• 1 small red onion
• 1 bell pepper (optional)
• 1 can tuna in oil (about 200 g)
• 8–12 anchovy fillets
• 1 cup black olives (preferably Niçoise olives)
• Lettuce leaves (optional)
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic (finely chopped)
• Salt and pepper, to taste

Instructions

1. Boil the eggs: Cook in boiling water for 8–9 minutes until hard-boiled. Cool, peel, and halve.
2. Cook the potatoes: Boil until tender, then let cool and slice.
3. Blanch the green beans: Cook in salted boiling water for 2–4 minutes until crisp-tender. Drain and rinse in cold water.
4. Prepare the vegetables: Cut tomatoes into wedges, slice the red onion thinly, and slice or strip the bell pepper.
5. Make the dressing: Whisk together olive oil, vinegar, mustard, garlic, salt, and pepper.
6. Assemble the salad: line the platter with lettuce leaves if using, then arrange potatoes, green beans, and vegetables on top. Add chunks of tuna, then place eggs, anchovies, and olives around. Drizzle with the dressing just before serving.
7. Traditionally, cooked ingredients like potatoes are not used in Nice—but the modern version includes them. Feel free to use fresh tuna (lightly seared) instead of canned. Avoid mixing everything together—the salad should be “composed,” not tossed.