Salade Niçoise Recipe

In a small bowl or jar combine red wine vinegar, Dijon mustard, minced garlic, minced shallot and lemon juice. Whisk to combine.

Slowly whisk in the extra-virgin olive oil until the dressing emulsifies. Season with salt and black pepper to taste. Set aside at room temperature.

Cook potatoes

Place halved or quartered potatoes in a pot, cover with cold water by 1 inch and add 1/2 teaspoon salt. Bring to a simmer and cook until tender when pierced (10–15 minutes depending on size). Drain and let cool slightly.

Cook eggs

Place eggs in another small pot and cover with cold water. Bring to a gentle boil, then remove from heat and cover. Let sit 9 minutes for firm-yolk hard-boiled eggs. Drain and transfer to an ice bath to stop cooking. Peel and halve or quarter when cool.

Cook green beans

Bring a medium pot of salted water to a boil. Add trimmed green beans and blanch for 2–3 minutes until bright green and tender-crisp. Immediately transfer to the ice bath used for the eggs to stop cooking. Drain and pat dry.

Cut tomatoes as needed (halves or wedges). Thinly slice the red onion. If potatoes are large, cut into bite-sized pieces. Toss the potatoes, green beans, tomatoes and sliced onion with a small amount (about 2 tablespoons) of the prepared dressing to lightly coat and season.

If using canned tuna, drain the tuna and break into large flakes with a fork. If using seared fresh tuna, slice into 1/2-inch thick slices. Reserve any flavorful oil from the can to add to the dressing if desired.

On a large platter or individual plates, arrange the mixed salad greens as a base. Spoon the dressed potatoes, green beans, and tomatoes over the greens in separate piles or sections for a classic Niçoise look.

Nestle flaked tuna (or sliced seared tuna) on the salad. Arrange halved hard-boiled eggs around the platter. Scatter Niçoise olives, anchovy fillets (if using), and capers over the top. Sprinkle chopped parsley for freshness.

Drizzle remaining dressing over the assembled salad to taste, or serve extra dressing on the side. Grind a little extra black pepper over the finished salad and serve immediately.