Salade Niçoise

Name: Salade Niçoise
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 4 servings
Cuisine: Salad
Ingredients: 1 lb (450 g) small waxy potatoes; 8 oz (225 g) haricots verts, trimmed; 4 large eggs; 2 heads Bibb lettuce or 6 cups mixed greens; 2 cans (5 oz/142 g each) high-quality oil-packed tuna, drained, or 1 lb seared tuna; 2 cups cherry tomatoes, halved; 1/2 cup Niçoise or Kalamata olives; 4 anchovy fillets, optional; 1/4 small red onion, thinly sliced; For vinaigrette: 1/3 cup olive oil, 3 tbsp lemon juice or red wine vinegar, 1 tsp Dijon, 1 small garlic clove, salt and pepper

Composed platter of tuna, haricots verts, potato, olives, egg, and anchovy.

Prep: 35 min
Cook: 25 min
Total: 60 min
Yield: 4 servings
Difficulty: medium

Times include any resting, chilling, or marinating Scale the servings below Cooked in the test kitchen

Method

01
Whisk the vinaigrette ingredients. Toss greens lightly with a small amount.
02
Boil potatoes in salted water until tender, 15 to 20 minutes. Drain, halve while warm, and toss with 2 tbsp vinaigrette.
03
Blanch green beans in boiling salted water for 3 minutes; transfer to ice water and drain. Hard-cook eggs for 9 minutes, chill, peel, and quarter.
04
Arrange potatoes, beans, eggs, tuna, tomatoes, olives, anchovies if using, and red onion in separate groups over the greens.
05
Drizzle with remaining vinaigrette and serve.

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