Salade niçoise
Salade niçoise: tuna, eggs, green beans, potatoes, tomatoes and olives with a mustard vinaigrette
In Nice the salad is a summer lunch eaten on shady terraces near the Cours Saleya market, and locals argue about what belongs in it. This is the generous everyday version found across the Riviera: ripe tomatoes, little potatoes, crisp green beans, soft-boiled eggs, good tuna and black olives, dressed with a sharp mustard vinaigrette. Use tuna in olive oil from a jar or tin, or a fresh tuna steak seared rare to medium. Chef's tip: dress the warm potatoes and beans first so they soak up the vinaigrette, then build the rest of the salad around them.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the salad
- 14 oz small new potatoes
- 7 oz green beanstrimmed
- 4 eggs
- 4 ripe tomatoescut into wedges
- 2 little gem lettuceleaves separated
- 10 ½ oz tuna in olive oildrained
- 2 ⅛ oz black olives
- 1 small red onionthinly sliced
- 8 anchovy fillets (optional)
- 10 fresh basil leaves (optional)
For the vinaigrette
- 1 tsp Dijon mustard
- 2 tbsp red wine vinegar
- 6 tbsp extra virgin olive oil
- 1 clove garlicgrated
- ½ tsp salt
- ½ tsp black pepper
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Method
0/5 doneStep 1: Whisk 1 tsp Dijon mustard, 2 tbsp red wine vinegar, 1 clove garlic, ½ tsp salt and ½ tsp black pepper, then whisk in 6 tbsp extra virgin olive oil until thick.
3 minStep 2: Boil the 14 oz small new potatoes in salted water for 15 minutes until tender. Add the 7 oz green beans for the last 4 minutes so they stay bright and crisp. Drain, halve the potatoes and toss both with 2 tbsp of the vinaigrette while warm.
15 minStep 3: Meanwhile lower the 4 eggs into boiling water for 8 minutes, then put them in cold water. Peel and quarter them. Eggs cooked this long have set whites and just-set yolks.
10 minStep 4: Arrange the 2 little gem lettuce on a platter. Add the potatoes and beans, 4 ripe tomatoes, 1 small red onion and 2 ⅛ oz black olives, then flake the 10 ½ oz tuna in olive oil on top in large pieces.
5 minStep 5: Add the eggs, 8 anchovy fillets and 10 fresh basil leaves if using, and spoon over the rest of the vinaigrette. A common mistake is tossing everything together; the tuna and eggs break up, so arrange and dress it instead. Serve straight away; keep any leftovers in the fridge and eat within a day.
3 min
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 30 g
- Carbs
- 24 g
- Fat
- 30 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does salade niçoise take?
- About 35 minutes in total: 20 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of small new potatoes?
- Any waxy potato, cut to the same size.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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