📝 About This Recipe
Hailing from the azure coast of Nice, France, this iconic composed salad is a vibrant celebration of Mediterranean bounty. It harmoniously balances the saltiness of oil-packed tuna and olives with the snap of blanched green beans, creamy potatoes, and jammy soft-boiled eggs. This dish is not just a meal, but a sensory journey through the French Riviera, offering a sophisticated interplay of textures and bright, briny flavors.
🥗 Ingredients
The Vinaigrette
- 1/2 cup Extra-virgin olive oil (high quality)
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Red wine vinegar
- 1 piece Shallot (minced)
- 1 tablespoon Dijon mustard
- 1 teaspoon Fresh thyme (minced)
- to taste Kosher salt and black pepper
Main Components
- 1 pound Baby Yukon Gold potatoes (halved)
- 8 ounces Haricots verts (French green beans) (trimmed)
- 4 pieces Large eggs (at room temperature)
- 2 6-ounce cans Oil-packed tuna (drained, high-quality ventresca preferred)
- 1 cup Cherry tomatoes (halved)
- 1/2 piece English cucumber (thinly sliced)
- 1/2 cup Niçoise olives (pitted or unpitted)
- 4 pieces Radishes (thinly sliced)
The Garnish
- 2 tablespoons Capers (drained)
- 4-6 pieces Anchovy fillets (optional, for authentic saltiness)
- 1/4 cup Fresh parsley (roughly chopped)
👨🍳 Instructions
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1
Prepare the vinaigrette by whisking together the minced shallot, Dijon mustard, lemon juice, red wine vinegar, and thyme in a small bowl. Slowly stream in the olive oil while whisking constantly until emulsified. Season with salt and pepper and set aside.
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2
Place the halved potatoes in a pot of cold salted water. Bring to a boil, then reduce heat and simmer for 10-12 minutes until fork-tender but not falling apart.
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3
While the potatoes cook, prepare an ice bath in a medium bowl. Once the potatoes are done, use a slotted spoon to remove them and place them in a small bowl. Toss them with 2 tablespoons of the vinaigrette while they are still warm to absorb the flavor.
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4
In the same boiling water used for the potatoes, blanch the haricots verts for 3 minutes until bright green and crisp-tender. Immediately plunge them into the ice bath to stop the cooking process.
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5
Bring a separate small pot of water to a boil. Gently lower the eggs into the water and boil for exactly 7 minutes for a perfect 'jammy' yolk. Immediately transfer to the ice bath for 5 minutes.
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6
Carefully peel the cooled eggs and slice them into halves or quarters lengthwise.
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7
Drain the blanched green beans from the ice bath and pat them thoroughly dry with a kitchen towel.
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8
On a large, shallow platter, create a light bed of the sliced cucumbers and radishes as a base.
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9
Arrange the marinated potatoes and the green beans in separate elegant clusters on the platter.
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10
Flake the drained tuna into large, bite-sized chunks and place them in the center of the arrangement.
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11
Nestle the halved cherry tomatoes, olives, and egg quarters into the remaining spaces around the platter.
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12
Drape the optional anchovy fillets over the tuna and scatter the capers across the entire salad.
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13
Drizzle the remaining vinaigrette generously over all the components, ensuring everything is lightly coated.
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14
Garnish with a final flourish of chopped fresh parsley and a crack of fresh black pepper before serving.
💡 Chef's Tips
Always dress the potatoes while they are hot; this allows the vinaigrette to penetrate the starch for deeper flavor. Seek out oil-packed tuna (especially Spanish or Italian brands) rather than water-packed for a richer, more luxurious texture. Do not overcook the green beans; they should have a distinct 'snap' to provide a texture contrast to the soft potatoes and eggs. If Niçoise olives aren't available, substitute with Kalamata olives, but try to find the small, briny French Cailletier variety if possible. Authentic Niçoise salads often debate the use of cooked vegetables; for a strictly traditional version, use raw peppers and artichokes, but the blanched version is the globally beloved standard.
🍽️ Serving Suggestions
Pair with a chilled glass of dry Rosé from Provence to complement the briny and acidic notes. Serve with a side of crusty warm baguette and salted French butter. This dish is perfect for a summer brunch or a sophisticated outdoor luncheon. For a communal feel, serve on a large wooden board in the center of the table. Add a small bowl of extra vinaigrette on the side for those who prefer a more heavily dressed salad.