Salad Niçoise Recipe

1. Cook potatoes

Place halved small red potatoes in a medium saucepan and cover with cold water by 1 inch. Add a pinch of kosher salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook until fork-tender, 10–12 minutes depending on size. Drain and let cool slightly, then if desired, toss with 1 teaspoon olive oil and a pinch of salt and pepper.

2. Hard-boil eggs

Place 2 eggs in a small pot and cover with cold water by about 1 inch. Bring to a gentle boil, then turn off heat and cover. Let sit 9 minutes for fully set yolks. Transfer eggs to an ice bath for 5 minutes, peel, and quarter each egg.

3. Prepare tuna (or shrimp) — seared rare ahi tuna

Pat the 10 oz ahi tuna dry with paper towels. Season both sides lightly with 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper. If using sesame seeds, press them onto both faces of the steak to form a thin crust. Heat a heavy skillet (preferably cast iron) over high heat until very hot and add 1/2 tablespoon olive oil. Sear the tuna 30–45 seconds per side for rare (center bright red). Remove and rest 3 minutes, then slice across the grain into 1/4-inch slices.

4. Alternate protein — grilled shrimp

If using shrimp instead: pat 8 large shrimp dry, toss with 1/2 tablespoon olive oil, 1/4 teaspoon kosher salt and a pinch of pepper. Grill or sear in a hot skillet 1–2 minutes per side until opaque and just cooked through. Keep warm.

5. If using jarred roasted red peppers, drain and slice into strips. Halve cherry tomatoes, thinly slice red onion, and halve Kalamata olives. Rinse capers to remove excess brine if desired. Combine roasted red peppers, tomatoes, olives, capers and sliced red onion; set aside.

6. Toss the cooled halved potatoes with a small pinch of salt and pepper and let them cool to warm or room temperature before adding to the salad to avoid wilting the greens.

7. In a small bowl or jar, combine 1/4 cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1/2 teaspoon honey (optional), 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust acidity or salt as needed. This yields about enough for 4 servings.

8. In a large bowl or on a platter, lay down the 4 cups mixed greens and 2 cups baby spinach and lightly toss with about half of the dressing to barely coat (you can add more dressing later to taste).

9. Arrange the warm (or room-temperature) halved potatoes, roasted red pepper strips, Kalamata olives, capers, halved cherry tomatoes, and sliced red onion on top of the greens in sections or evenly distributed as in a classic Niçoise.

10. Nestle quartered hard-boiled eggs around the salad. Fan the sliced seared rare tuna (or grilled shrimp) over the top.

11. Drizzle additional dressing over the plated salad as desired, finish with a final pinch of sea salt and a grind of black pepper, and if using, a light sprinkle of sesame seeds over the tuna. Serve immediately.