Salade Niçoise Recipe

Boil potatoes

Wash potatoes. Place in a medium saucepan and cover with cold salted water by about 2 cm. Bring to a simmer and cook until just tender when pierced with a knife, about 12–15 minutes depending on size. Drain and let cool slightly, then slice into halves or thick rounds. Set aside warm or at room temperature.

Hard‑boil eggs

Place eggs in a small saucepan, cover with cold water, bring to a gentle boil, then lower heat to maintain a simmer and cook 9–10 minutes for fully set yolks. Transfer to an ice bath or cool under running cold water, peel, and cut into halves or quarters. Keep refrigerated until assembly if cooking ahead.

Trim the ends of the green beans. Bring a pot of salted water to a boil, add the beans and blanch for 2–3 minutes until bright green and tender‑crisp. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

Core and cut tomatoes into wedges (or halve cherry tomatoes). Thinly slice the red onion or shallot into rings or fine half‑moons. If using capers, rinse lightly to reduce brine intensity.

In a small bowl or jar, combine the Dijon mustard, minced garlic, red wine vinegar, and lemon juice. Whisk or shake to combine. Slowly drizzle in the olive oil while whisking continuously to emulsify. Season with salt and freshly ground black pepper to taste. Taste and adjust acidity or seasoning as needed.

On a large platter or individual plates, spread the mixed salad leaves as a base. Arrange the sliced warm potatoes, blanched green beans, tomato wedges, halved eggs, drained tuna (flaked gently), olives, and sliced onion in separate sections or attractively grouped on top of the leaves. Add capers and anchovy fillets if using.

Drizzle the vinaigrette evenly over the arranged salad (or serve on the side). If desired, scatter a small drizzle of the tuna’s olive oil for extra flavour. Finish with a final grind of black pepper and a light sprinkle of sea salt over tomatoes and potatoes.

Serve immediately at room temperature so flavours are at their best. For make‑ahead, keep components separate and dress just before serving.