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Salade Niçoise

Serves 4 to 6 Salad seafood, Salads

Salade Niçoise

Salade Niçoise is a staple of everyday life in Nice and the Côte d'Azur, bringing the essence of the Mediterranean to the table. Born from the local market's bounty, it is a dish that captures the sunlit vibrancy of the region. This version remains faithful to the tradition of generous, straightforward flavors, as if prepared by a family cook who knows how to let each ingredient shine.

The salad should offer a harmonious blend of tender potatoes, crisp green beans, and rich tuna, all enlivened by the briny burst of Niçoise olives. The dressing, a simple mix of olive oil and red wine vinegar, ties everything together with a bright, tangy finish, creating a dish that is both refreshing and satisfying.

Ingredients

  • 4small potatoes — boiled
  • 200 ggreen beans — blanched
  • 4eggs — hard-boiled
  • 200 gtuna in olive oil
  • 12Niçoise olives
  • 3 tbspolive oil
  • 1 tbspred wine vinegar

Method

  1. Begin by boiling 4 small potatoes in a medium saucepan filled with salted water. Place the pan over medium-high heat and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Once done, drain the potatoes and set them aside to cool slightly. This ensures the potatoes hold their shape when sliced.
  2. While the potatoes are cooking, prepare 200 g of green beans. Trim the ends and blanch them in a separate pot of boiling salted water for about 3-4 minutes until they are bright green and tender-crisp. Immediately transfer the beans to a bowl of ice water to stop the cooking process and preserve their vibrant color. Drain and set aside.
  3. In the same pot used for the potatoes, gently place 4 eggs and cover them with cold water. Bring the water to a boil over medium heat, then reduce to a simmer and cook for 9 minutes for a firm yolk. Remove the eggs and place them in ice water to cool. Once cooled, peel the eggs and slice them into quarters.
  4. To make the dressing, whisk together 3 tbsp olive oil and 1 tbsp red wine vinegar in a small bowl. Taste the dressing to ensure it has a balanced flavor, adjusting with a pinch of salt if needed. The dressing should be tangy yet smooth, complementing the salad without overpowering it.
  5. Now, assemble the salad. Slice the cooled potatoes into thick rounds and arrange them on a large serving platter or bowl. Add the blanched green beans and distribute 200 g of drained tuna in olive oil over the top. Be gentle to keep the tuna in chunks rather than flakes.
  6. Scatter 12 Niçoise olives across the salad, ensuring they are evenly distributed. Drizzle the prepared dressing over the entire salad, making sure each component gets a touch of the vinaigrette. This helps to integrate the flavors throughout the dish.
  7. Finish by placing the quartered eggs on top of the salad, adding a final touch of color and richness. Serve the Salade Niçoise immediately, allowing the fresh and vibrant textures to shine. The combination of tender potatoes, crisp beans, and savory tuna should create a harmonious and inviting dish.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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