📝 About This Recipe
Transport your senses to the French Riviera with this vibrant, elegantly composed Niçoise salad. A harmonious symphony of briny olives, crisp haricots verts, and buttery fingerling potatoes, this dish celebrates the bright, bold flavors of Provence. While traditionally a main, this refined side-portion version perfectly balances acidity and salt, making it the ultimate sophisticated accompaniment to grilled seafood or roasted meats.
🥗 Ingredients
The Vegetables and Proteins
- 8 pieces Fingerling potatoes (scrubbed and halved lengthwise)
- 4 ounces Haricots verts (French green beans, trimmed)
- 2 Large eggs (at room temperature)
- 1 cup Cherry tomatoes (halved)
- 1 can (5 oz) Oil-packed tuna (high-quality ventresca or solid white, drained and flaked)
- 1/4 cup Niçoise olives (pitted or whole)
- 1 tablespoon Capers (drained and patted dry)
- 3 pieces Radishes (thinly sliced into rounds)
- 2 heads Little Gem lettuce (leaves separated and washed)
The Vinaigrette
- 6 tablespoons Extra-virgin olive oil (fruity, high-quality)
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard (smooth)
- 1 small Shallot (minced very finely)
- 1 tablespoon Fresh parsley (finely chopped)
- 1/2 teaspoon Kosher salt and black pepper (or to taste)
👨🍳 Instructions
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1
Prepare a large bowl of ice water (an ice bath) and set it aside; this will be used to shock the vegetables to keep them vibrant.
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2
Place the halved potatoes in a small pot of cold salted water. Bring to a boil, then reduce to a simmer and cook for 8-10 minutes until fork-tender but not falling apart.
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3
While the potatoes cook, bring a separate small pot of water to a boil. Carefully lower the eggs into the water and boil for exactly 7 minutes for a 'jammy' medium-soft yolk.
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4
During the last 3 minutes of the potatoes' cooking time, add the haricots verts to the same pot as the potatoes to blanch them.
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5
Drain the potatoes and beans immediately and plunge them into the ice bath. Once chilled, drain and pat them very dry with a kitchen towel.
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6
Transfer the 7-minute eggs to the ice bath. Let them sit for 5 minutes, then gently crack and peel them. Slice into halves or quarters.
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7
In a small glass jar or bowl, whisk together the minced shallot, red wine vinegar, Dijon mustard, salt, and pepper. Let it sit for 5 minutes to macerate the shallots.
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8
Slowly whisk in the olive oil in a steady stream until the dressing is emulsified. Stir in the chopped parsley.
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9
In a mixing bowl, lightly toss the cooked potatoes and haricots verts with two tablespoons of the dressing while they are still slightly warm to help them absorb the flavor.
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10
Arrange a bed of Little Gem lettuce leaves on a large platter or four individual side plates.
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11
Artfully arrange the dressed potatoes, beans, flaked tuna, cherry tomatoes, and radishes in clusters over the lettuce.
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12
Nestle the egg halves, Niçoise olives, and capers into the gaps.
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13
Drizzle the remaining vinaigrette over the entire assembly and finish with a final crack of fresh black pepper.
💡 Chef's Tips
Use authentic Niçoise olives if possible; they are small, brownish-purple, and have a distinct herbal nuttiness. Don't overcook the haricots verts; they should have a 'snap' to provide a textural contrast to the soft potatoes. Always dress the potatoes while they are warm; the starch absorbs the vinaigrette much more effectively than when cold. If you prefer a vegetarian version, omit the tuna and add extra artichoke hearts or steamed asparagus. Quality matters for the tuna; choose tuna packed in olive oil rather than water for a richer, more authentic mouthfeel.
🍽️ Serving Suggestions
Pair with a crisp, chilled Provence Rosé or a dry Sauvignon Blanc. Serve alongside a grilled Branzino or sea bass for a complete Mediterranean meal. Accompany with a basket of warm, crusty sourdough baguette and salted butter. Works beautifully as a side to a simple Lemon and Herb Roasted Chicken. For a light lunch, serve with a small bowl of chilled Gazpacho.