Name: Niçoise Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: French
Ingredients: 150 g Tuna, drained if canned; 2 Egg, boiled and halved; 180 g Potato, boiled and sliced; 120 g Green Beans, trimmed; 180 g Tomato, cut into wedges; 40 g Black Olives, pitted; 20 g Anchovies, optional-style garnish, drained; 80 g Lettuce, torn; 2 tbsp Olive Oil; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard; 1 clove Garlic, finely grated; to taste Salt; ¼ tsp Black Peppercorns, freshly crushed

35 mintotal

Prep 20 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: None

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Method

Boil the potatoes until tender but not falling apart. Drain and let them cool slightly before slicing.
Cook the French beans in boiling water until just tender and bright. Drain and cool them quickly so they stay crisp.
Whisk the measured olive oil, lemon juice, Dijon mustard, garlic, salt, and black pepper into a smooth vinaigrette.
Arrange the lettuce, potato, French beans, tomato, tuna, boiled eggs, black olives, and anchovies on a serving plate.
Spoon the vinaigrette over the salad just before serving so the vegetables stay fresh and defined.

How to tell it's done

The beans should stay crisp, the potatoes tender, and the salad fresh rather than watery.

Getting it right

Tip

Arrange the salad instead of tossing it heavily; a Niçoise salad should look composed and colorful.

What to serve it with

Serve as a complete lunch or light dinner with bread on the side.

Common mistakes

The salad turns watery or messy.: Drain the tuna and vegetables well, arrange the components instead of over-tossing, and dress just before serving.

Substitutions

Tuna can be replaced with another cooked firm fish, but the salad will no longer read as classic Niçoise.
Anchovies can be omitted for a milder version, though the salty coastal flavor will reduce.
French Beans can be replaced with tender green beans if that is the available grocery name.
Check canned fish and mustard labels for formulation-dependent allergens.

Storing and reheating

Store undressed salad components separately for up to 2 days. Once dressed and assembled, salade niçoise is best eaten the same day and should not be frozen.

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