Salade Niçoise

Nutrition · per serving

Steps

1. 1

   Bring a medium saucepan of water to the boil. Add the baby potatoes and cook for 12-15 minutes until just tender when pierced with a knife. In the last 8 minutes of the potato cooking time, gently lower in the eggs. In the last 3 minutes, add the green beans. This staggered cooking keeps everything perfectly done and saves time.

   250 g baby potatoes2 large eggs150 g green beans, trimmed
2. 2

   While the potatoes cook, make the vinaigrette: whisk together the Dijon mustard, red wine vinegar, extra-virgin olive oil, grated garlic, fine sea salt, and black pepper in a large bowl until lightly emulsified. A large bowl makes it easy to dress the potatoes first, which helps them absorb flavor.

   10 g Dijon mustard20 ml red wine vinegar30 ml extra-virgin olive oil1 small clove (about 3 g) garlic, finely grated2 g fine sea salt1 g black pepper
3. 3

   Prepare the remaining salad elements: cut the tomatoes into wedges, separate the lettuce leaves, and thinly slice the red onion. If the onion tastes very sharp, rinse it briefly under cold water and pat dry.

   200 g ripe tomatoes, cut into wedges1 small head (about 100 g) little gem lettuce, leaves separated50 g small red onion, thinly sliced
4. 4

   Drain the cooked eggs and green beans, then transfer both to cold water to stop the cooking and keep the beans bright green. Drain the potatoes. When cool enough to handle, halve the potatoes and peel the eggs. Cut the eggs into halves or quarters.

   2 large eggs150 g green beans, trimmed250 g baby potatoes
5. 5

   Add the warm potatoes to the bowl of vinaigrette and toss gently. Let them sit for 2 minutes so they absorb the dressing. Warm potatoes take on seasoning much better than cold ones.

   250 g baby potatoes10 g Dijon mustard20 ml red wine vinegar30 ml extra-virgin olive oil1 small clove (about 3 g) garlic, finely grated2 g fine sea salt1 g black pepper
6. 6

   Arrange the lettuce on two plates or a serving platter. Top with the dressed potatoes, green beans, tomatoes, red onion, chunks of tuna, anchovy fillets, olives, and the eggs. Spoon over any remaining vinaigrette from the bowl.

   1 small head (about 100 g) little gem lettuce, leaves separated250 g baby potatoes150 g green beans, trimmed200 g ripe tomatoes, cut into wedges50 g small red onion, thinly sliced160 g tuna in olive oil, drained4 anchovy fillets60 g Niçoise olives or small black olives2 large eggs10 g Dijon mustard20 ml red wine vinegar30 ml extra-virgin olive oil1 small clove (about 3 g) garlic, finely grated2 g fine sea salt1 g black pepper
7. 7

   Serve immediately, or chill briefly for 5-10 minutes if you prefer the salad cool rather than room temperature. The salad is ready when the potatoes are well seasoned, the beans are still slightly crisp, and the eggs have set yolks without a grey ring.

Origin & History

Salade Niçoise comes from Nice on the French Riviera and is one of the best-known dishes of Provençal cooking. Its composition has long inspired debate, but core elements such as tomatoes, olives, anchovies or tuna, and eggs are widely associated with the classic style. Modern versions often include cooked vegetables like green beans and potatoes, especially in bistro-style presentations.