Salade Niçoise

Salade Niçoise is a vibrant and hearty French salad originating from Nice, featuring an exquisite blend of fresh vegetables, protein-rich tuna, and salty Niçoise olives, perfectly embodying the essence of Mediterranean cuisine.

Prep time: 20 minutes
Cook time: 15 minutes
Serves: 4

Ingredients

6 oz fresh green beans, trimmed

4 small red potatoes, quartered

1/4 cup white wine vinegar

2 tbsp Dijon mustard

1/2 cup extra-virgin olive oil

Salt and freshly ground black pepper to taste

2 cups cherry tomatoes, halved

1 small red onion, thinly sliced

1/4 cup Niçoise olives

4 hard-boiled eggs, peeled and quartered

8 anchovy fillets

2 cans (5 oz each) tuna, drained

1/4 cup fresh basil leaves, torn

Instructions

1. Boil the potatoes in salted water for about 15 minutes until tender; drain and cool.

2. Blanch the green beans by boiling for 3 minutes, then transfer to an ice bath; drain and set aside.

3. For the dressing, whisk together vinegar, mustard, and slowly incorporate olive oil, seasoning with salt and pepper.

4. Arrange potatoes, green beans, tomatoes, onion, olives, eggs, anchovies, and tuna on a platter.

5. Drizzle the dressing over the salad and garnish with basil leaves. Serve immediately.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheating

This salad is best served cold or at room temperature. Reheating is not recommended.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.