📝 About This Recipe
Hailing from the azure coast of Nice, France, this iconic composed salad is a vibrant celebration of Mediterranean freshness. It artfully balances the richness of oil-packed tuna and creamy soft-boiled eggs against the snap of blanched green beans and the briny punch of Niçoise olives. Dressed in a bright, herbaceous shallot vinaigrette, it is a sophisticated yet rustic dish that captures the essence of a French summer on a single plate.
🥗 Ingredients
The Vinaigrette
- 1/2 cup Extra-virgin olive oil (high quality)
- 3 tablespoons Red wine vinegar
- 1 Shallot (minced very finely)
- 1 tablespoon Dijon mustard (smooth style)
- 1 teaspoon Fresh thyme (leaves only, chopped)
- to taste Kosher salt and black pepper
The Foundation
- 1 pound Baby Yukon Gold potatoes (halved or quartered into bite-sized pieces)
- 1/2 pound Haricots Verts (French green beans) (trimmed)
- 4 pieces Large eggs (at room temperature)
- 1 head Butter lettuce (washed, dried, and torn into large pieces)
The Accoutrements
- 2 cans Oil-packed tuna (5-6 oz each, high-quality yellowfin or albacore, drained)
- 1 cup Cherry tomatoes (halved)
- 1/2 cup Niçoise olives (pitted or whole)
- 4-6 pieces Anchovy fillets (optional, for authentic salty depth)
- 2 tablespoons Capers (drained and rinsed)
- 4 pieces Radishes (thinly sliced into rounds)
👨🍳 Instructions
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1
In a small glass jar or bowl, whisk together the minced shallot, red wine vinegar, Dijon mustard, thyme, salt, and pepper. Slowly drizzle in the olive oil while whisking constantly to create a creamy, emulsified vinaigrette. Set aside to let flavors meld.
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2
Place the halved potatoes in a medium pot and cover with 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 large bowl. In a separate pot of boiling salted water, blanch the haricots verts for 3-4 minutes until bright green and crisp-tender.
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4
Immediately plunge the green beans into the ice bath to stop the cooking process. Once cold, drain and pat them thoroughly dry.
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5
Drain the potatoes. While they are still warm, toss them with 2 tablespoons of the prepared vinaigrette. This allows the potatoes to absorb the dressing's flavor.
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6
Bring a small pot of water to a gentle boil. Lower the eggs into the water and simmer for exactly 7 minutes for a 'jammy' yolk. Immediately transfer to the ice bath for 5 minutes.
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7
Gently crack and peel the eggs under running water. Slice them into halves or quarters just before assembling the salad.
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8
On a very large platter or in four individual shallow bowls, create a bed using the torn butter lettuce leaves. Lightly drizzle with a little dressing.
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9
Arrange the ingredients in distinct sections (composed style) rather than tossing. Place the dressed potatoes, blanched green beans, and halved tomatoes in separate mounds.
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10
Flake the tuna into large, chunky pieces and place it in the center of the platter.
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11
Nestle the egg halves, radishes, olives, and anchovies (if using) into the gaps. Sprinkle the capers over the entire dish.
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12
Drizzle the remaining vinaigrette generously over the entire salad. Finish with a final crack of black pepper and serve immediately while the potatoes are still slightly warm or at room temperature.
💡 Chef's Tips
Always use tuna packed in olive oil rather than water for the best texture and flavor. Don't skip dressing the potatoes while they are hot; it’s the secret to a flavorful Niçoise. Authentic Niçoise olives are small and brownish-black; if you can't find them, use Kalamata as a substitute. Ensure your lettuce and beans are very dry after washing so the dressing clings to them instead of watering down. For a modern twist, you can use seared fresh Ahi tuna steaks instead of canned tuna.
🍽️ Serving Suggestions
A chilled glass of dry Provence Rosé is the classic and perfect wine pairing. Serve with a crusty French baguette and salted butter to soak up the extra vinaigrette. Pairs wonderfully with a light vegetable soup, like Soupe au Pistou, as a starter. For a non-alcoholic option, try a sparkling lemonade with a sprig of fresh lavender. This dish is best served as a leisurely lunch on a patio or a light, elegant dinner.