French · Free recipe
Salade Nicoise
A composed platter from the south of France: tender potatoes and green beans dressed while warm, jammy eggs, olives, tomatoes and good oil-packed tuna, all under a mustardy shallot vinaigrette. It is a full meal that feels like a long lunch outdoors.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Serves
- 4
- Level
- Medium
Method
-
Whisk the shallot, vinegar, mustard and a pinch of salt in a jar, let it sit 5 minutes, then whisk in the olive oil until emulsified.
-
Cover the potatoes with cold salted water, bring to a boil and simmer 12 to 15 minutes until a knife slides in easily; drain and toss immediately with 2 tablespoons of the vinaigrette.
-
Bring a second pot of salted water to a boil, cook the green beans for 3 minutes until bright and crisp-tender, then lift them into ice water with a slotted spoon.
-
Lower the eggs into the same boiling water and cook for 7 minutes for set whites and soft, jammy centers, then chill in the ice water and peel.
-
Line a large platter with the lettuce and arrange the potatoes, green beans, tomatoes, olives and tuna in separate mounds.
-
Halve the eggs, nestle them in, lay the anchovies on top if using, and spoon the remaining vinaigrette over everything just before serving.
Zest note from the test kitchen
Dressing the potatoes while they are still steaming lets them drink in the vinaigrette, so they taste seasoned all the way through instead of just on the surface.
