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Salade Niçoise

@arecipe.bsky.social

A beautifully arranged, vibrant main course salad featuring tender potatoes, crisp green beans, hard-boiled eggs, and oil-packed tuna, all dressed in a sharp dijon vinaigrette.

Yield 4

Ingredients

  • 1 head Boston or butter lettuce, washed and dried
  • 2 cans High-quality tuna packed in olive oil, drained
  • 3 Hard-boiled eggs, quartered
  • 1/2 lb Small red potatoes, boiled and sliced
  • 1/4 lb Green beans (haricots verts), blanched
  • 2 medium Ripe tomatoes, cut into wedges
  • 1/4 cup Niçoise olives
  • 6 to 8 Anchovy fillets (optional)
  • 1/2 cup Olive oil blended with 2 tbsp red wine vinegar and 1 tsp Dijon mustard

Instructions

  1. 1
    Whisk the olive oil, red wine vinegar , Dijon mustard, salt, and pepper together in a small bowl to create the vinaigrette.
  2. 2
    Toss the sliced, cooked potatoes and blanched green beans separately in a spoonful of the vinaigrette while they are still warm to maximize flavor absorption.
  3. 3
    Line a large, shallow serving platter with the crisp leaves of Boston lettuce.
  4. 4
    Artfully arrange the ingredients in separate sections or rows over the lettuce base: clusters of potatoes, green beans, tomato wedges, quartered eggs, and chunks of oil-packed tuna.
  5. 5
    Garnish the top of the platter with the small black Niçoise olives and optional anchovy fillets.
  6. 6
    Drizzle the remaining vinaigrette over the entire assembled platter just before presenting to your guests.
Category
Salads
Cuisine
French

Recipe Attribution

Licensed under
Creative Commons Attribution 4.0