The Best Niçoise Salad

Name: The Best Niçoise Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 cups green beans (trimmed); 4 small potatoes (quartered); 4 eggs (hard-boiled and quartered); 1 cup cherry tomatoes (halved); 1 cup Niçoise olives (pitted); 1 can tuna (drained, 150g); 4 anchovy fillets; 1/4 cup olive oil; 2 tablespoons red wine vinegar; 1 tablespoon Dijon mustard; 1 clove garlic (minced); 1/2 teaspoon sea salt; 1/4 teaspoon black pepper (freshly ground)

35 min 4 servings Medium

All Recipes

A vibrant and colourful Niçoise Salad featuring fresh vegetables, tuna, and a zesty Dijon vinaigrette.

Prep

20 min

Cook

15 min

Total

35 min

Servings

Difficulty

Medium

Niçoise salad, a quintessential dish from the French Riviera, is a delightful combination of fresh vegetables, protein-rich tuna, and a tangy vinaigrette. This salad is not only a feast for the eyes but also a nourishing meal that embodies the flavours of Provence. Originating from Nice, France, this salad traditionally features a harmonious blend of ingredients such as tomatoes, hard-boiled eggs, Niçoise olives, and anchovies, all brought together with a zesty dressing. Each bite offers a taste of the Mediterranean, making it a popular choice for those seeking a light yet satisfying meal.

Ingredients

Servings

Salad

Dressing

Instructions

Prepare the green beans

Bring a pot of salted water to a boil. Add green beans and blanch for 3 minutes. Drain and immediately transfer to ice water to cool. Drain again and set aside.

Pro tip: Blanching helps maintain the beans' vibrant green colour.

Cook the potatoes

In a medium pot, cover potatoes with cold water and bring to a boil. Cook until tender, about 10-15 minutes. Drain and let cool slightly.

Pro tip: Pierce with a fork to check doneness; the fork should slide in easily.

Prepare the eggs

Place eggs in a small pot and cover with water. Bring to a boil, turn off the heat, cover, and let sit for 10 minutes. Drain, cool under cold water, peel, and quarter.

Pro tip: For easier peeling, use slightly older eggs.

Make the dressing

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.

Pro tip: Make the dressing a day ahead to allow flavours to meld.

Assemble the salad

On a large platter, arrange green beans, potatoes, eggs, cherry tomatoes, olives, tuna, and anchovies. Ensure the tuna reaches an internal temperature of 145°F / 63°C by inserting a food thermometer into the thickest part. The tuna should be opaque and separate easily with a fork.

Pro tip: For a beautiful presentation, arrange each ingredient in sections.

Dress and serve

Drizzle the dressing over the salad just before serving. Toss gently to combine.

Pro tip: Serve immediately to enjoy the freshest flavours.

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Tips & Tricks

<ul><li>Use fresh, high-quality tuna for the best flavour.</li><li>Blanching the green beans helps retain their vibrant colour.</li><li>Prepare the dressing in advance to enhance its flavour.</li><li>To save time, use pre-cooked potatoes and eggs.</li></ul>

Serving Suggestions

Serve this Niçoise salad as a light lunch or a refreshing side to grilled meats or fish. Pair it with a crisp white wine or a chilled rosé to enhance the Mediterranean experience. Leftovers can be stored in an airtight container in the refrigerator for up to two days. The dressing can be made a day ahead and stored separately to keep the salad fresh and crisp.