Description
A classic Niçoise Salad featuring perfectly cooked eggs, tender green beans and potatoes, oil-packed tuna, and a tangy homemade dressing. This vibrant French side dish is balanced with olives, cucumbers, and optional anchovy fillets, making it a fresh and satisfying choice for any meal.
Ingredients
Eggs and Salad Base
- 4 large eggs
- 1/2 lb. green beans, trimmed
- 1/2 lb. small potatoes (such as Yukon Gold or red potatoes)
- 3 Persian cucumbers, sliced into 1/2" rounds
- 1/2 cup black olives (such as Kalamata)
Dressing
- 1/3 cup extra-virgin olive oil
- 1 clove garlic, grated or finely chopped
- 3 tbsp. sherry vinegar
- 1 tbsp. Dijon mustard
- 1 tsp. honey
- 2 tbsp. tuna oil (reserved from tuna)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Protein and Garnish
- 16 oz. oil-packed tuna
- 8 oil-packed anchovy fillets (optional)
- 2 tbsp. capers, drained
Instructions
- Cook the Eggs: Prepare an ice bath in a medium bowl. Bring a medium pot of water to a boil, then reduce to a low boil. Carefully lower eggs into the water using a spoon and cook for 8 minutes. Remove eggs with a slotted spoon and transfer them to the ice bath to cool. Remove the pot from heat and set aside.
- Make the Dressing: In another medium bowl, whisk together olive oil, grated garlic, sherry vinegar, Dijon mustard, honey, and 2 tablespoons of reserved tuna oil. Season with kosher salt and freshly ground black pepper to taste.
- Cook the Green Beans: Discard the used ice water and prepare a fresh ice bath. Bring the reserved pot of water back to a boil with a large pinch of salt. Add the green beans and cook while stirring occasionally for 3 to 5 minutes until they turn bright green and are just tender. Transfer them immediately to the ice bath to halt cooking. Dry with a clean kitchen towel or paper towels.
- Cook the Potatoes: Add the potatoes to the boiling water and cook, stirring occasionally, until tender, about 15 minutes. Drain the potatoes well.
- Prepare Ingredients for Assembly: Peel and halve the cooled eggs. Halve the cooked potatoes. Drain remaining oil from the tuna (reserve the oil if desired for other uses) and break the tuna into large flakes.
- Assemble the Salad: Divide the eggs, green beans, potatoes, tuna flakes, cucumbers, and olives among serving plates. Lay an anchovy fillet on each egg half if using. Top with capers and drizzle generously with the dressing. Season with additional salt and pepper as desired. Serve with any remaining dressing on the side.
Notes
- To make peeling eggs easier, use eggs that are a few days old rather than fresh eggs.
- Reserve oil from the tuna can be used to add extra flavor to the dressing or other dishes.
- The anchovy fillets are optional but add a traditional salty depth to the salad.
- Use fresh and high-quality tuna and olives for the best taste.
- This salad is best served immediately but can be prepared slightly ahead and refrigerated.
