Cook and Scale
Salade Niçoise
4 servings · 40 min total
The sunny salad of Nice: tuna, egg, green beans, potatoes, olives, and anchovies over crisp leaves with a sharp mustard vinaigrette.
Ingredients
- 400 g potato, boiled and halved
- 200 g green beans, trimmed
- 4 egg
- 300 g canned tuna, drained
- 200 g cherry tomato, halved
- 1 lettuce, leaves separated
- 80 g black olives
- 50 g anchovy fillet
- 6 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- salt to taste
- black pepper to taste
Contains: Egg, Fish, Mustard, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Boil eggs and blanch beans — Boil the eggs for 8 minutes for just-set yolks, then cool under cold water, peel, and quarter. Blanch the green beans in salted water for 4 minutes and refresh.
- 2.
Whisk the dressing — Whisk the olive oil, vinegar, and mustard with salt and pepper into a dressing.
- 3.
Arrange the salad platter — Arrange the lettuce, potatoes, green beans, tomatoes, tuna, eggs, olives, and anchovies on a large platter.
- 4.
Dress just before serving — Drizzle the dressing over everything just before serving so the salad stays crisp and vibrant.