La Salade Niçoise Recipe

Preparation Steps

1. 1

   Prepare the Potatoes

   Boil the potatoes in salted water until tender, about 15-20 minutes. Drain, let cool, and cut into wedges.

2. 2

   Cook the Haricot Verts

   Blanch the haricot verts in boiling water for 3-4 minutes, then transfer to an ice bath to stop cooking. Drain and set aside.

3. 3

   Cook the Eggs

   In a pot, place the eggs and cover with water. Bring to a boil, then reduce heat and simmer for 9-10 minutes. Transfer to an ice bath to cool, then peel and quarter.

4. 4

   Sear the Ahi Tuna

   Season the Ahi tuna with salt and pepper. Sear in a hot skillet with a little olive oil for 1-2 minutes on each side for rare, or to your desired doneness. Let rest before slicing.

5. 5

   Make the Red Wine Vinaigrette

   In a small bowl, whisk together 3 tablespoons of red wine vinegar, 1/2 cup of olive oil, salt, and pepper to taste.

6. 6

   Assemble the Salad

   In a large bowl or platter, arrange the baby oak greens, potatoes, haricot verts, olives, anchovy fillets, and sliced Ahi tuna. Top with quartered eggs and drizzle with red wine vinaigrette.

7. 7

   Serve

   Toss gently to combine before serving. Enjoy your Salade Niçoise!