Salade Niçoise
- 30m Prep Time
- 25m Cook Time
- 55m Ready In
4 to 6 servings A classic summer entrée. If authenticity is no obstacle, upgrade the canned tuna with Grilled Fish Steaks. Just plate the dressed greens and vegetables, top each with a portion of sliced grilled tuna (or salmon), and garnish as directed.
Ingredients
- 6 small red potatoes or 12 fingerling potatoes
- 1 tablespoon salt
- 1 ½ cup Vinaigrette, made with 2 teaspoons Dijon mustard (opens in new tab)
- 1 pound green beans (preferably haricots verts), trimmed
- 1 head Boston lettuce, separated into leaves, or about 5 cups loosely packed mixed salad greens
- 2 large tomatoes, cut into 8 wedges each, or 1 ½ cups cherry tomatoes (8 ounces), halved
- 1 5 Hard-Boiled Eggs, halved (opens in new tab)
- 6 ounces canned tuna, preferably packed in olive oil, drained and flaked
- ½ cup Niçoise or Kalamata olives, pitted
- 4 green onions, thinly sliced
- ¼ cup minced parsley or chiffonade of basil
- 2 tablespoons drained capers
- (Up to 6 anchovy fillets, rinsed and patted dry)
- Salt and black pepper to taste
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 6 small red potatoes or 12 fingerling potatoes
- 1 tablespoon salt
- 1 ½ cup Vinaigrette, made with 2 teaspoons Dijon mustard
- 1 pound green beans (preferably haricots verts), trimmed
- 1 head Boston lettuce, separated into leaves, or about 5 cups loosely packed mixed salad greens
- 2 large tomatoes, cut into 8 wedges each, or 1 ½ cups cherry tomatoes (8 ounces), halved
- 1 5 Hard-Boiled Eggs, halved
- 6 ounces canned tuna, preferably packed in olive oil, drained and flaked
- ½ cup Niçoise or Kalamata olives, pitted
- 4 green onions, thinly sliced
- ¼ cup minced parsley or chiffonade of basil
- 2 tablespoons drained capers
- (Up to 6 anchovy fillets, rinsed and patted dry)
- Salt and black pepper to taste
Let's Cook
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Step 1.
Place in a large saucepan: 6 small red potatoes or 12 fingerling potatoes; 1 tablespoon salt
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Step 2.
Add cold water to cover, bring to a boil over high heat, then reduce the heat to a simmer until the potatoes are tender, about 20 minutes. As the potatoes cook, prepare: ½ cup Vinaigrette, made with 2 teaspoons Dijon mustard
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Step 3.
Set aside. Remove the potatoes from the boiling water with a slotted spoon and let cool. Meanwhile, add to the pan and boil until bright green but still crisp, 2 to 3 minutes: 1 pound green beans (preferably haricots verts), trimmed
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Step 4.
Transfer to a bowl of ice water to stop the cooking. Let cool and drain well. Place in a medium bowl. Cut the cooled potatoes into ½-inch-thick slices and add to the beans.
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Step 5.
Drizzle one-quarter of the dressing over the potatoes and beans and gently toss to coat. Arrange on a large platter: 1 head Boston lettuce, separated into leaves, or about 5 cups loosely packed mixed salad greens; 2 large tomatoes, cut into 8 wedges each, or 1 ½ cups cherry tomatoes (8 ounces), halved
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Step 6.
Drizzle another one-quarter of the dressing on top. Arrange the green beans and potatoes on the platter, along with: 5 Hard-Boiled Eggs, halved; 6 ounces canned tuna, preferably packed in olive oil, drained and flaked
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Step 7.
Drizzle with the remaining dressing. Scatter over the top: ½ cup Niçoise or Kalamata olives, pitted; 4 green onions, thinly sliced; ¼ cup minced parsley or chiffonade of basil; 2 tablespoons drained capers; (Up to 6 anchovy fillets, rinsed and patted dry)
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Step 8.
Sprinkle with: Salt and black pepper to taste