Salade Nicoise

Nutrition · per serving

Steps

1. 1

   Bring a small saucepan of water to a boil for the eggs and a second small pan or skillet of salted water to a boil for the beans. While the water heats, pat the tuna steak very dry, season it with fine salt and black pepper, halve the cherry tomatoes, tear the romaine, and slice the radishes. Dry tuna sears faster and browns better in the short cooking time.

   300 g tuna steak2 large eggs120 g green beans, trimmed120 g cherry tomatoes, halved80 g romaine lettuce, torn40 g radishes, thinly sliced3 g fine salt1 g black pepper
2. 2

   Lower the eggs into boiling water and cook for 7 minutes for jammy centers. At the same time, boil the green beans for 2 to 3 minutes until bright green and just tender. Drain the beans and rinse briefly under cold water to stop the cooking. Cool the eggs under cold running water, then peel and halve them.

   2 large eggs120 g green beans, trimmed
3. 3

   Make the dressing by finely chopping the anchovy fillets and capers together into a paste, then whisking in the Dijon mustard, lemon juice, grated garlic, extra-virgin olive oil, and black pepper. If you chop the anchovy very fine before whisking, the dressing emulsifies quickly and tastes balanced rather than fishy.

   4 fillets (20 g) anchovy fillets15 g capers, drained15 g Dijon mustard15 ml lemon juice1 small clove (3 g) garlic, finely grated45 ml extra-virgin olive oil1 g black pepper
4. 4

   Heat a heavy skillet over high heat until very hot. Add the extra-virgin olive oil, then sear the tuna steak for about 1 to 1 1/2 minutes per side for rare to medium-rare, depending on thickness. The outside should be well colored while the center stays pink; overcooking will dry it out. Transfer to a board and rest for 2 minutes.

   300 g tuna steak10 ml extra-virgin olive oil
5. 5

   Arrange the romaine on two plates. Add the green beans, cherry tomatoes, black olives, radishes, and halved eggs. Slice the rested tuna across the grain into thick pieces and place on top.

   80 g romaine lettuce, torn120 g green beans, trimmed120 g cherry tomatoes, halved60 g black olives40 g radishes, thinly sliced2 large eggs300 g tuna steak
6. 6

   Spoon the anchovy dressing over the salads and serve immediately. For the best texture, dress just before eating so the lettuce stays crisp and the warm tuna contrasts with the cool vegetables.

   4 fillets (20 g) anchovy fillets15 g capers, drained15 g Dijon mustard15 ml lemon juice1 small clove (3 g) garlic, finely grated45 ml extra-virgin olive oil1 g black pepper

Origin & History

Salade Nicoise comes from Nice in the south of France, where it developed as a composed salad built from Mediterranean ingredients such as olives, anchovies, tomatoes, and tuna. Over time, many versions appeared, but the dish remains known for its bright, briny flavors and elegant simplicity.