Salade Nicoise

Nutrition · per serving

Steps

1. 1

   Bring a medium pot of well-salted water to a boil with fine sea salt. Add the baby potatoes and cook for 12 to 15 minutes, until just tender when pierced with a knife. Lift them out with a slotted spoon and let them steam dry on a tray so their surfaces dry slightly, which helps them crisp later.

   1 1/4 tsp fine sea salt400 g baby potatoes, halved if large
2. 2

   In the same boiling water, gently lower in the eggs and cook for 7 minutes for jammy centers. Add the green beans during the last 2 minutes so they turn bright green and stay snappy. Transfer both to ice-cold water, then peel the eggs and pat the beans dry.

   2 large eggs180 g green beans, trimmed
3. 3

   While the potatoes cook, whisk the Dijon mustard, lemon zest, fresh lemon juice, red wine vinegar, grated garlic clove, 1/4 tsp of the fine sea salt, and 1/4 tsp black pepper in a bowl. Slowly whisk in the extra-virgin olive oil until glossy and lightly thickened.

   1 1/2 tbsp Dijon mustard1 tsp lemon zest2 tbsp fresh lemon juice1 tbsp red wine vinegar1 small garlic clove, finely grated1 1/4 tsp fine sea salt3/4 tsp black pepper4 tbsp extra-virgin olive oil
4. 4

   Heat a heavy frying pan over medium-high heat. Toss the cooked potatoes with olive oil, a pinch of the remaining fine sea salt, and a little of the remaining black pepper. Pan-roast for 5 to 7 minutes, turning occasionally, until golden and crisp on the cut sides.

   1 tbsp olive oil1 1/4 tsp fine sea salt3/4 tsp black pepper
5. 5

   Pat the tuna steaks dry, then season both sides with the remaining black pepper and a little of the remaining fine sea salt. In the same hot pan, sear the tuna for about 1 1/2 to 2 minutes per side for medium-rare, depending on thickness. The center should stay rosy and just warm. Rest for 3 minutes before slicing thickly across the grain.

   280 g fresh tuna steaks, about 2.5 cm thick3/4 tsp black pepper1 1/4 tsp fine sea salt
6. 6

   In a large bowl, toss the warm potatoes, green beans, cherry tomatoes, black olives, and shallot with about two-thirds of the vinaigrette. Dressing the potatoes while warm helps them absorb more flavor.

   180 g cherry tomatoes, halved70 g black olives, preferably Nicoise or Kalamata1 small shallot, very thinly sliced
7. 7

   Arrange the little gem or romaine lettuce on a platter or two wide plates. Spoon over the dressed vegetables, then add the sliced tuna and halved jammy eggs. Finish with the remaining vinaigrette, parsley leaves, and torn basil leaves. Serve right away while the potatoes are still slightly warm.

   1 small head little gem or romaine lettuce, leaves separated2 tbsp fresh parsley leaves8 leaves fresh basil leaves, torn

Origin & History

Salade Nicoise comes from Nice in the south of France, where it is known for combining bright vegetables, olives, and tuna or anchovies in a simple but striking composition. The classic has many variations, and this version keeps the Riviera spirit while adding crisp potatoes and jammy eggs for a more substantial modern plate.