Classic Salade Niçoise
This classic Niçoise Salad is a colorful and bountiful dish that combines tender haricots verts, creamy new potatoes, succulent tomatoes, and briny olives into a delightful ensemble. Topped with protein-rich tuna, hard-cooked eggs, and savory anchovies, this vibrant salad is finished with a simple yet flavorful dressing of olive oil and red wine vinegar. Serving as a refreshing and satisfying meal, this salad perfectly balances flavors and textures, making it a perfect option for a light and wholesome lunch or dinner.
— Constant Cookbook
Ingredients
- 4 eggs
- 1 lb. haricots verts, stem ends trimmed
- 1 lb. new potatoes
- 4 tomatoes
- 1 head butter lettuce, leaves separated
- 1 can (7 oz.) tuna, preferably Italian olive oil-packed
- 12 anchovy fillets
- 1/3 cup niçoise olives
- 1/4 cup extra-virgin olive oil
- 2 Tbs. red wine vinegar
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
Instructions
- Place the eggs in a saucepan just large enough to hold them. Add cold water to cover by 1 inch and bring just to a boil over high heat. Remove the pan from the heat, cover and let stand for 15 minutes. Have ready a bowl of ice water. Drain the eggs, then transfer to the ice water and let cool.
- Meanwhile, bring another saucepan of water to a boil over medium-high heat. Add the haricots verts and cook until tender, 3 to 4 minutes. Using a strainer, scoop out the beans and transfer them to a colander. Rinse under cold running water. Add the potatoes to the boiling water and cook until tender, 5 to 10 minutes depending on size. Drain and rinse under cold running water until cool enough to handle. Cut the potatoes into halves or quarters.
- Cut the tomatoes into quarters. Peel the hard-cooked eggs and cut in half lengthwise. Arrange the lettuce leaves on a large platter. Make small mounds of the haricots verts, potatoes, tomatoes, tuna and egg halves on and around the lettuce. Scatter the anchovies and olives over the potatoes.
- Drizzle the salad with the olive oil and vinegar. Sprinkle with the salt and pepper and serve immediately. Serves 6.
- Adapted from Williams-Sonoma <i>Salad of the Day,</i> by Georgeanne Brennan (Weldon Owen, 2012).
Yield
Serves 6.
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