Salade Niçoise is a vibrant and colorful French classic that brings the best of Mediterranean flavors to your table. Perfect for a light lunch or a stunning side dish, this salad is as beautiful as it is flavorful, making it an impressive dish for any occasion.
The star of this dish is undoubtedly the tuna. Opt for high-quality canned tuna for that rich, savory flavor that pairs beautifully with the vegetables. Fresh green beans add a crisp texture, while red potatoes provide a creamy, satisfying bite. The Dijon mustard gives the dressing a tangy kick, perfectly balanced by extra-virgin olive oil for a smooth finish. Cherry tomatoes bring a burst of sweetness, and Niçoise olives add a briny depth. Finally, the anchovy fillets offer an umami punch that completes this exquisite salad.
Salade Niçoise pairs beautifully with a crisp glass of white wine, like a Sauvignon Blanc or a light Rosé. It also makes a delightful companion to a crusty baguette or a simple cheese plate for a leisurely picnic or casual dinner party.
First, let's tackle the potatoes. Quarter those little red gems and toss them into a pot of salted boiling water. Let them cook for about 15 minutes, or until they're tender enough to pierce with a fork. Drain them and set them aside to cool. Meanwhile, bring another pot of water to a boil for the green beans. Once it's bubbling, throw in the beans for a quick 3-minute bath, then promptly transfer them to an ice bath to stop the cooking. This will keep them bright and crisp.
While the veggies are cooling, let's whip up the dressing. In a small bowl, whisk together the white wine vinegar and Dijon mustard. Gradually add the olive oil while whisking continuously to create a smooth, emulsified dressing. Season it with salt and freshly ground black pepper to taste.
Now comes the fun part — assembling the salad. On a large platter, artistically arrange the cooled potatoes, blanched green beans, halved cherry tomatoes, and thinly sliced red onion. Scatter the Niçoise olives around, then nestle in the hard-boiled egg quarters. Flake the tuna over the top, and lay the anchovy fillets across the salad.
Drizzle the dressing generously over the entire platter, ensuring every ingredient gets a touch of that tangy goodness. Finish with a sprinkle of fresh basil leaves for a fragrant, herbal note. Serve immediately, and watch your guests dive into this French delight!
Share