📝 About This Recipe
Transport your senses to the French Riviera with this vibrant, elegantly composed salad that perfectly balances salty, briny, and fresh flavors. This classic dish from Nice features tender haricots verts, buttery potatoes, and protein-rich tuna, all brought together by a zesty lemon-herb vinaigrette. It is a timeless lunch entrée that celebrates the simplicity of high-quality Mediterranean ingredients and the beauty of thoughtful presentation.
🥗 Ingredients
The Vinaigrette
- 1/2 cup Extra-virgin olive oil (high quality)
- 2 tablespoons Fresh lemon juice
- 1 tablespoon 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
Cooked Components
- 1 pound Baby Yukon Gold potatoes (scrubbed and halved)
- 8 ounces Haricots verts (trimmed (French green beans))
- 4 pieces Large eggs (at room temperature)
The Platter
- 2 heads Bibb or Butter lettuce (leaves torn into bite-sized pieces)
- 2 cans Oil-packed tuna (5-6 oz each, drained and flaked into large chunks)
- 1 cup Cherry tomatoes (halved)
- 1/2 English cucumber (thinly sliced)
- 1/2 cup Niçoise olives (pitted or unpitted)
- 2 tablespoons Capers (drained and rinsed)
- 4-6 pieces Anchovy fillets (optional, for authentic salty punch)
- 1/4 cup Fresh parsley (roughly chopped for garnish)
👨🍳 Instructions
-
1
In a small bowl or mason jar, whisk together the olive oil, lemon juice, red wine vinegar, minced shallot, Dijon mustard, and thyme. Season with salt and pepper to taste; set aside to let the flavors marry.
-
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.
-
3
While the potatoes cook, prepare an 'ice bath' by filling a large bowl with cold water and ice cubes.
-
4
During the last 3 minutes of the potatoes' cooking time, add the haricots verts to the same pot. Blanch until bright green and crisp-tender.
-
5
Drain the potatoes and beans. Immediately plunge the haricots verts into the ice bath to stop the cooking; drain and pat dry. Toss the warm potatoes with 2 tablespoons of the dressing in a small bowl.
-
6
Bring a small pot of water to a boil. Carefully 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, then peel and halve.
-
7
Arrange a bed of torn Bibb lettuce on a large, shallow serving platter or divide among four individual wide bowls.
-
8
Lightly dress the lettuce leaves with a small amount of the vinaigrette to ensure every layer is seasoned.
-
9
Group the components on top of the lettuce in aesthetic clusters: the dressed potatoes, the blanched green beans, the flaked tuna, and the halved tomatoes.
-
10
Add the cucumber slices, olives, capers, and the halved eggs to the arrangement.
-
11
Drizzle the remaining vinaigrette generously over the entire platter, focusing on the tuna and vegetables.
-
12
Top with anchovy fillets (if using) and a final scatter of fresh parsley and a crack of black pepper. Serve immediately while the potatoes are still slightly warm.
💡 Chef's Tips
Always use oil-packed tuna rather than water-packed for a richer, more authentic texture and flavor. Dressing the potatoes while they are still warm allows them to absorb the vinaigrette deep into their centers. Don't overcook the haricots verts; they should have a distinct 'snap' to provide a textural contrast to the soft potatoes and eggs. If you can't find Niçoise olives, Kalamata olives are a suitable substitute, though they are slightly more pungent. For a dinner variation, replace the canned tuna with a seared Ahi tuna steak sliced into strips.
🍽️ Serving Suggestions
A chilled glass of dry Provence Rosé is the quintessential pairing for this dish. Serve with a crusty French baguette and salted butter to soak up the extra vinaigrette. A light vegetable consommé or gazpacho makes for a lovely first course before the salad. For an extra touch of indulgence, serve with a side of aioli for dipping the potatoes and beans.