Salade Niçoise Recipe

Name: Royal Boucheries Salade Niçoise Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 200 g confit tuna; 150 g haricots verts (green beans); 300 g fingerling potatoes; 2 pieces ripe tomatoes; 100 g black olives (preferably Niçoise or Kalamata); 6 pieces anchovy fillets; 60 ml extra-virgin olive oil; 15 ml red wine vinegar; 1 tsp Dijon mustard; to taste tsp salt; to taste tsp black pepper

Inspired by Royal Boucherie

Time45m

Serves4

confit tuna, haricots verts, fingerling potatoes, tomato, olives, anchovy vinaigrette

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Frequently paired with

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HORS ROYALE MARTINI

armagnac FOIE wine CHICKEN

rich · savory · spicy

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Ingredients

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Salade Niçoise Ingredients

7.05 oz (200 g) confit tuna

5.29 oz (150 g) haricots verts (green beans)

10.6 oz (300 g) fingerling potatoes

2 pieces ripe tomatoes

3 1/2 oz (100 g) black olives (preferably Niçoise or Kalamata)

6 pieces anchovy fillets

1/4 cup (60 ml) extra-virgin olive oil

1.01 tbsp (15 ml) red wine vinegar

1 tsp Dijon mustard

to taste tsp Celtic sea salt

to taste tsp black pepper

Method

Preparation Directions

Cook the Potatoes

In a pot of salted boiling water, add the fingerling potatoes and cook until tender, about 15-20 minutes. Drain and let cool, then slice in half.

Blanch the Green Beans

In another pot of boiling water, add the haricots verts and cook for about 3-4 minutes until bright green and tender-crisp. Drain and immediately plunge into ice water to stop the cooking process. Drain again.

Prepare the Anchovy Vinaigrette

In a small bowl, whisk together the anchovy fillets, olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until well combined.

Assemble the Salad

On a large serving platter, arrange the sliced potatoes, haricots verts, and quartered tomatoes. Flake the confit tuna over the top, and scatter the olives and anchovy fillets. Drizzle with the anchovy vinaigrette.

Serve

Serve immediately, garnished with additional black pepper if desired.