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Classic Niçoise Salad

Classic Niçoise salad layers tender Yukon Gold potatoes, crisp-tender green beans, tuna, eggs, olives, and anchovies over butter lettuce. A tangy red wine vinaigrette ties together this colorful composed salad.
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Prep Time 20 minutes
Cook Time 31 minutes
Total Time 51 minutes
Servings: 4 servings
Course: Lunch
Cuisine: French
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

Dressing
  • 0.25 cup extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic small, minced
  • 1.5 tsp kosher salt divided
  • 0.125 tsp black pepper
Salad
  • 4 eggs large
  • 1 lb Yukon Gold potatoes small, scrubbed
  • 8 oz green beans trimmed
  • 1 head butter lettuce torn
  • 1 pint cherry tomatoes halved
  • 2 can (5 oz) tuna packed in olive oil, drained
  • 0.5 cup Niçoise or Kalamata olives
  • 4 fillets anchovies
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 large serving platter

Method
 

Make the dressing
  1. Whisk the olive oil, vinegar, Dijon, garlic, 1/4 teaspoon of the salt, and pepper in a small bowl until combined.
Cook the eggs
  1. Place the eggs in a 3-quart saucepan and cover with cold water by 1 inch.
  2. Bring to a boil over high heat, then remove from the heat and cover.
  3. Let stand for 10-12 minutes.
  4. Drain and rinse under cold water until cool enough to peel, then halve.
Cook the vegetables
  1. Bring 2 quarts of water and 1 teaspoon of the salt to a boil in a 4-quart pot.
  2. Add the potatoes, reduce to a simmer, and cook for 12-15 minutes, until fork-tender.
  3. Lift the potatoes out, keeping the water boiling, and halve once cool enough to handle.
  4. Add the green beans to the boiling water and cook for 3-4 minutes, until crisp-tender.
  5. Drain and rinse the green beans under cold water.
Assemble the salad
  1. Arrange the lettuce on a large serving platter, then arrange the potatoes, green beans, tomatoes, tuna, eggs, olives, and anchovies over the lettuce.
  2. Drizzle the dressing over the salad, then sprinkle with the parsley and remaining 1/4 teaspoon salt.

Notes

For the best texture, drizzle with dressing just before serving. Refrigerate leftovers in an airtight container for up to 2 days; freezing is not recommended. For a vegetarian variation, replace the tuna and anchovies with cooked white beans.