Salade Nicoise

Nutrition · per serving

Steps

1. 1

   Bring a small saucepan of water to a boil for the eggs. At the same time, put a second small pan of salted water on for the green beans. While the water heats, separate the lettuce leaves, cut the tomatoes into wedges, and slice the cooked potatoes. This recipe fits 15 minutes by using already-cooked potatoes.

   120 g baby gem lettuce, leaves separated200 g ripe tomatoes, cut into wedges180 g cooked waxy potatoes, sliced into 1 cm pieces120 g green beans, trimmed2 eggs
2. 2

   Lower the eggs into boiling water and cook for 7 1/2 minutes for jammy centers, or 9 minutes for firm centers. Cook the green beans in the second pan for 3 to 4 minutes until just tender but still bright green. Drain the beans and rinse briefly under cold water or spread on a plate so they stop cooking and keep their color.

   2 eggs120 g green beans, trimmed
3. 3

   Whisk together the Dijon mustard, red wine vinegar, grated garlic, salt, and black pepper. Slowly drizzle in the olive oil while whisking until lightly thickened and glossy. Taste: it should be sharp and savory enough to season the potatoes and beans.

   15 g Dijon mustard15 ml red wine vinegar1 (5 g) small garlic clove, finely grated2 g fine sea salt1 g black pepper, freshly ground45 ml extra-virgin olive oil
4. 4

   Peel the eggs once cool enough to handle and cut them in halves or quarters. Toss the warm sliced potatoes and green beans with about one-third of the vinaigrette; dressing them while still warm helps them absorb flavor better.

   2 eggs180 g cooked waxy potatoes, sliced into 1 cm pieces120 g green beans, trimmed
5. 5

   Arrange the lettuce on two plates. Distribute the tomatoes, dressed potatoes, and green beans over the leaves. Flake the tuna into large pieces and place on top, then add the anchovy fillets, olives, and eggs. Spoon over the remaining vinaigrette just before serving so the lettuce stays crisp.

   120 g baby gem lettuce, leaves separated200 g ripe tomatoes, cut into wedges180 g cooked waxy potatoes, sliced into 1 cm pieces120 g green beans, trimmed160 g good-quality tuna in olive oil, drained6 fillets (30 g) anchovy fillets60 g Niçoise olives or small black olives2 eggs

Origin & History

Salade Nicoise comes from Nice on the French Riviera and is one of the defining dishes of Provencal cooking. Its classic identity centers on raw and cooked vegetables, olives, anchovies, and tuna, though the exact composition has long inspired debate between traditionalists and modern versions.