📝 About This Recipe
Transport your senses to the French Riviera with this vibrant, gluten-free classic that celebrates the bounty of the Mediterranean. This composed salad is a harmonious symphony of textures, featuring briny olives, crisp haricots verts, and buttery fingerling potatoes, all tied together by a zesty Dijon vinaigrette. It is a sophisticated, vegetable-forward dish that manages to be both light enough for a summer lunch and hearty enough for a celebratory dinner.
🥗 Ingredients
The Foundation
- 1 pound Fingerling potatoes (scrubbed and halved lengthwise)
- 8 ounces Haricots verts (French green beans, trimmed)
- 4 pieces Large eggs (at room temperature)
- 2 heads Bibb or Butter lettuce (leaves torn into bite-sized pieces)
The Accoutrements
- 1 cup Cherry tomatoes (halved)
- 1/2 cup Niçoise olives (pitted or whole)
- 2 tablespoons Capers (drained and rinsed)
- 1/2 piece English cucumber (thinly sliced)
- 4 pieces Radishes (thinly sliced into rounds)
- 2 cans Oil-packed Tuna (high-quality ventresca or solid white albacore, drained)
- 4-6 pieces Anchovy fillets (optional, for authentic salty depth)
The Vinaigrette
- 1/2 cup Extra-virgin olive oil (use high-quality fruity oil)
- 3 tablespoons Red wine vinegar
- 1 tablespoon Dijon mustard (ensure certified gluten-free)
- 1 small Shallot (finely minced)
- 2 tablespoons Fresh parsley (finely chopped)
- to taste Kosher salt and black pepper
👨🍳 Instructions
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1
Prepare a large bowl of ice water and set it aside; this will be used to shock the vegetables and eggs to stop the cooking process.
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2
Place the halved potatoes in a medium pot, cover with cold salted water, and bring to a boil. Simmer for 10-12 minutes until fork-tender but not falling apart.
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3
During the last 3 minutes of the potatoes' cooking time, add the haricots verts to the same pot to blanch them until bright green and crisp-tender.
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4
Use a slotted spoon to transfer the potatoes and green beans to the ice bath. Once chilled, drain thoroughly and pat dry with a kitchen towel.
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5
In a separate small saucepan, bring water to a boil. Carefully lower the eggs into the water and simmer for exactly 7 minutes for a 'jammy' yolk, or 9 minutes for hard-boiled.
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6
Immediately transfer the eggs to the ice bath. Let them sit for 5 minutes before gently peeling and slicing them into halves or quarters.
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7
Make the vinaigrette by whisking together the minced shallot, Dijon mustard, and red wine vinegar in a small bowl. Slowly stream in the olive oil while whisking constantly until emulsified.
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8
Stir the chopped parsley into the dressing and season generously with salt and pepper. Taste and adjust acidity if needed.
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9
In a large mixing bowl, toss the cooked potatoes and green beans with 2 tablespoons of the vinaigrette while they are still slightly warm to help them absorb the flavor.
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10
On a large platter or individual plates, create a bed of the torn butter lettuce leaves.
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11
Artfully arrange the dressed potatoes, green beans, tomatoes, cucumber, radishes, and olives in distinct mounds or sections over the lettuce.
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12
Flake the tuna into large chunks and place in the center of the platter. Arrange the egg slices and optional anchovies around the perimeter.
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13
Drizzle the remaining vinaigrette over the entire salad and sprinkle with the capers and an extra pinch of freshly cracked black pepper.
💡 Chef's Tips
Always dress the potatoes while they are warm; they act like sponges for the vinaigrette. For the best flavor, use tuna packed in olive oil rather than water for a richer, silkier texture. If you can't find Niçoise olives, Kalamata olives are a suitable gluten-free substitute, though they are slightly more pungent. Ensure your Dijon mustard is certified gluten-free, as some brands use wheat-based thickeners. Do not overcook the haricots verts; the 'snap' is essential for the textural contrast of the dish.
🍽️ Serving Suggestions
Pair with a chilled glass of dry Provence Rosé to complement the acidity of the dressing. Serve with a side of warm gluten-free baguette or focaccia to soak up the extra vinaigrette. A crisp, cold glass of Sparkling Water with a twist of lemon is a perfect non-alcoholic accompaniment. This dish is best served at room temperature rather than ice-cold to allow the olive oil and tuna flavors to shine. For a dinner party, serve on a wide wooden board for a rustic, communal 'French Countryside' feel.