French · Salad · Easy
Nicoise Salad
The colorful Riviera composed salad: seared tuna, jammy eggs, green beans, potatoes, olives, and tomatoes over greens with a sharp mustard vinaigrette. Nothing is tossed, everything is arranged.
The whole recipe in 60 seconds
Nicoise Salad, in 5 ideas
- Keep the tuna rare in the center, well done tuna makes the salad dry and dull.
- Seven minute eggs give jammy yolks that melt into the dressing, full hard yolks are too chalky here.
- Arrange in sections, not tossed, the composed look is what makes it Nicoise.
- Dress the warm potatoes with a spoonful of vinaigrette so they soak up flavor.
- Add the tuna at the very end so it stays warm and pink inside.
What you need
Ingredients
- 1 lb fresh tuna steaks
- 4 large eggs
- 1 lb small new potatoes, halved
- 8 oz green beans, trimmed
- 1 pint cherry tomatoes, halved
- 1/2 cup Nicoise or kalamata olives
- 4 anchovy fillets (optional)
- 8 cups mixed salad greens
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
How to make it
Directions
- Boil the potatoes until tender, 15 minutes, and add the green beans for the last 3 minutes. Drain and cool.
- Lower the eggs into boiling water, cook 7 minutes for jammy yolks, then chill in ice water and peel.
- Whisk the olive oil, vinegar, Dijon, and garlic into a vinaigrette and season with salt and pepper.
- Sear the tuna 1 to 2 minutes per side for rare, then slice thickly.
- Arrange the greens on a platter and compose the potatoes, beans, tomatoes, olives, eggs, and tuna in neat sections.
- Drizzle generously with vinaigrette, top with anchovies if using, and serve immediately.
Canned tuna packed in olive oil is actually traditional and excellent, use a good brand and skip the expensive tuna steaks entirely.