Salade Niçoise Recipe

Boil potatoes

Place whole or halved baby potatoes in a pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer and cook until easily pierced with a fork, about 12–15 minutes depending on size. Drain and let cool slightly, then slice in half or quarters if large.

Blanch green beans and carrots

While the potatoes cook, bring a large pot of salted water to a boil. Add trimmed green beans (and halved carrots if using) and blanch for 2–3 minutes until bright green and just tender. Immediately transfer to a bowl of ice water to stop cooking and retain color. Drain and pat dry.

Prepare tomatoes and onion

Cut tomatoes into wedges or thick slices. Thinly slice the red onion into rings or half-moons. If onion is strong, soak slices in cold water for 10 minutes and drain to mellow the flavor.

Hard-boil eggs

Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then cover, remove from heat and let sit 9–11 minutes for firm yolks. Transfer to ice water for 5 minutes, peel, and halve or quarter.

Prepare tuna and anchovies

Drain canned tuna well, flake into large pieces. Drain anchovy fillets and pat dry. Keep both ready to layer on the salad.

In a small bowl or jar, whisk together red wine vinegar, Dijon mustard, minced garlic, and lemon juice. Slowly whisk in the 1/4 cup extra-virgin olive oil until emulsified. Season with 3/4 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust acidity or seasoning as needed.

On a large platter or individual plates, arrange the mixed salad leaves as the base. Distribute halved potatoes, blanched green beans, tomato wedges, carrot pieces, and red onion attractively over the greens.

Nestle flaked tuna into several spots, place halved or quartered hard-boiled eggs, and arrange anchovy fillets on top. Scatter Kalamata olives and capers evenly across the salad.

Drizzle the dressing evenly over the assembled salad, then finish with the 1 tbsp extra-virgin olive oil drizzle and sprinkle chopped parsley over the top. Add a final crack of black pepper to taste.

Serve immediately at room temperature. If you must hold the salad, keep the dressing separate and dress just before serving to maintain freshness and texture.