Salade Niçoise Recipe

Cook potatoes

Place halved potatoes in a medium saucepan and cover with cold salted water. Bring to a boil over medium-high heat, then reduce to a simmer and cook until tender when pierced with a knife, about 12–15 minutes depending on size. Drain and let cool slightly.

Blanch green beans

While the potatoes cook, bring a large pot of salted water to a boil. Add trimmed green beans and blanch 2–3 minutes until bright green and just tender. Immediately transfer beans to a bowl of ice water to stop cooking, then drain and pat dry.

Prepare eggs

Place eggs in a small saucepan and cover with cold water. Bring to a gentle boil, then remove from heat and cover; let sit 9–10 minutes for fully hard-cooked yolks. Transfer to ice water, peel and halve lengthwise.

Prepare tomatoes and onion

Cut tomatoes into wedges and thinly slice red onion. If onion is strong, rinse slices briefly in cold water and drain to mellow the flavor.

Assemble protein

If using canned tuna, drain well and flake into large pieces. If using fresh tuna steaks, season with salt and pepper and sear in a hot skillet with 1 tablespoon olive oil, 1–2 minutes per side for medium-rare (or longer to desired doneness). Let rest briefly and slice or flake.

Arrange salad

On a large platter or individual plates, spread the mixed salad greens. Arrange potato halves, blanched green beans, tomato wedges, tuna, egg halves, and olives in separate groupings across the greens for a classic composed Niçoise presentation. Scatter sliced red onion, chopped chives or parsley, and anchovy fillets if using.

Make the vinaigrette by whisking together red wine vinegar, Dijon mustard, minced garlic, and lemon juice in a small bowl. Slowly drizzle in the extra-virgin 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.

Dress salad: Just before serving, drizzle the vinaigrette evenly over the composed salad (or serve on the side). Gently toss portions or let diners combine on their plates so the tuna and eggs remain intact. Garnish with additional parsley/chives and serve immediately.