Salade Niçoise Recipe

Snaxx

1. 1

   Rinse the potatoes; place in a pot and cover with salted water. Bring to a boil and simmer until tender when pierced with a knife, about 15-20 minutes. Drain, cool slightly, and cut into thick slices.

2. 2

   Trim the ends of the green beans; blanch in boiling salted water for 2-3 minutes until bright green and crisp-tender, then plunge into ice water to stop cooking. Drain well.

3. 3

   Rinse the tomatoes and cut into wedges or bite-sized chunks.

4. 4

   Rinse and dry the romaine lettuce; tear leaves into bite-sized pieces and arrange them on a large serving platter to form a bed for the other components.

5. 5

   Place the eggs in a saucepan, cover with cold water, bring to a boil, then simmer 9-10 minutes for hard-boiled eggs. Transfer to an ice bath, peel, and halve.

6. 6

   Open the can of tuna, drain the oil, and gently flake into large chunks; season lightly if desired.

7. 7

   If using anchovy fillets, drain and coarsely chop into small pieces.

8. 8

   Pit the olives if needed and halve them; set aside.

9. 9

   Rinse capers and drain; pat dry.

10. 10

    Rinse and finely chop parsley; set aside to sprinkle over the salad.

11. 11

    Make the vinaigrette: In a small bowl whisk lemon juice, red wine vinegar, and Dijon mustard. While whisking, slowly drizzle in the olive oil until the mixture emulsifies. Season with ground black pepper.

12. 12

    To assemble: Scatter the lettuce bed with potatoes and green beans. Top with tomato wedges, tuna, anchovies, olives, and capers. Add the halved eggs and sprinkle with chopped parsley. Drizzle with some of the vinaigrette.

13. 13

    Serve the remaining vinaigrette on the side for guests to add as desired. The salad can be served at room temperature.