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Salade Niçoise

Serves 4 Salad seafood, Salads

Salade Niçoise

Salade Niçoise is a staple of the Mediterranean diet, embodying the relaxed elegance of Niçoise café culture. It’s a dish that captures the essence of the French Riviera with its roots in the vibrant markets and sunlit terraces of Nice. Traditionally enjoyed as a light lunch or a leisurely dinner, it brings together the natural abundance of the region — olive oil, fresh produce, and the bounty of the sea.

This salad is a harmonious blend of tender tuna, crisp green beans, and creamy potatoes, all tied together with the briny punch of anchovies and olives. The juicy tomatoes and perfectly boiled eggs add richness and depth, while a drizzle of extra virgin olive oil elevates each bite to something truly special. Expect a balanced dance of flavors and textures, each forkful echoing the Mediterranean's sun-kissed coastlines.

Ingredients

  • 200 gtuna
  • 200 ggreen beans
  • 4potatoes
  • 3tomatoes
  • 3eggs
  • 100 gNiçoise olives
  • 80 mlextra virgin olive oil
  • anchovies — optional
  • to tastefine sea salt

Method

  1. Start by preparing the fresh components. Rinse 200 g of green beans under cold water and trim off the ends. Bring a pot of salted water to a boil and blanch the green beans for about 3 minutes until they are bright green and tender-crisp. Immediately transfer them to an ice bath to stop the cooking process and preserve their color.
  2. In the same pot, add 4 potatoes, scrubbed and cut into bite-sized pieces. Boil them until they are fork-tender but not falling apart, which should take about 10-12 minutes. Drain and let them cool to room temperature.
  3. While the potatoes are cooking, place 3 eggs in a saucepan and cover them with cold water. Bring to a boil, then reduce the heat to a gentle simmer for about 9 minutes. Once done, transfer them to an ice bath to cool, then peel and quarter them.
  4. Slice 3 tomatoes into wedges and set aside. Drain 200 g of canned tuna and flake it into large chunks. Arrange the tuna, tomatoes, cooled potatoes, and green beans on a large platter along with 100 g of Niçoise olives.
  5. For the dressing, whisk together 80 ml of extra virgin olive oil, a squeeze of fresh lemon juice, and fine sea salt to taste in a small bowl. Drizzle the dressing evenly over the arranged ingredients on the platter.
  6. Gently toss the salad components with your hands or a large spoon, taking care to keep the pieces intact and vibrant. Add anchovies to taste, arranging them artfully on top of the salad.
  7. Serve the Salade Niçoise immediately, allowing the flavors to meld together. Accompany with crusty bread if desired, and enjoy the fresh, Mediterranean flavors reminiscent of a Niçoise café.