
Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
50 mins
Cal/Serv:
1355
A classic French dish, Niçoise salad is a composed salad—similar to the American Cobb—that we can’t help but reach for in the summer months. It’s got everything: briny flavors, hits of umami, jammy eggs, hearty potatoes, and fresh veggies. Not only is it so easy to create (and even easier to devour), it’s a breeze to meal prep so you can enjoy throughout the week. Serve alongside some crusty bread for a light summer salad or with classic coq a vin for a hearty, complete dinner with an added bite of fresh flavors.
What is a Niçoise salad?
Originated in Nice on France’s southeastern coast, the first Niçoise salad reportedly contained only tomatoes, olive oil, and anchovies. Over the years, ingredients were added and removed. Some claimed that no cooked vegetables belong in the salad, while others liberally added them; vinaigrettes became a point of contention, as did tuna. Though the official ingredients required for a Niçoise salad are up for debate, no one can deny the elegant simplicity of this classic dish.
How to make a Niçoise salad:
Since no two Niçoise salads are exactly alike, we figured we’d we follow our stomachs and gather some of our favorite ingredients: fresh, crunchy cucumbers, tender boiled potatoes and green beans, briny black olives and capers, jammy boiled eggs, tuna, and a punch of salty umami à la anchovy filets. Drizzled with a mustard-spiked vinaigrette, this salad features a pleasant balance of flavors and textures that we can’t get enough of.
While we love this classic combination of flavors, this salad is versatile based on what is in season and what you have on hand. As with most salads, the better the veggies, the better the final dish. If you’ve got ripe in-season tomatoes, tender baby arugula, French radishes, or any other of-the-moment goodies, add ‘em in!
Make it ahead.
If you're the meal-prepping type (🙋), keep the boiled eggs, potatoes, and green beans in resealable containers in the fridge so you can quickly assemble this salad during the week. You can also make the dressing ahead of time, and store in the fridge to use throughout the week.
Made this? Let us know how it went in the comments below!
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Ingredients
- 4
large eggs
- 1/3 cup
extra-virgin olive oil
- 1
clove garlic, grated or finely chopped
- 3 Tbsp.
sherry vinegar
- 1 Tbsp.
Dijon mustard
- 1 tsp.
honey
- 16 oz.
oil-packed tuna, plus 2 tbsp. tuna oil
Kosher salt
Freshly ground black pepper
- 1/2 lb.
green beans, trimmed
- 1/2 lb.
small potatoes (such as Yukon Gold or red potatoes)
- 3
Persian cucumbers, sliced into 1/2" rounds
- 1/2 cup
black olives (such as Kalamata)
- 8
oil-packed anchovy fillets (optional)
- 2 Tbsp.
capers, drained
Directions
- Step 1In a medium bowl, prepare an ice bath. Fill a medium pot with water and bring to a boil, then reduce heat to medium and bring to a low boil. Using a spoon, carefully lower eggs into water. Cook 8 minutes. Using slotted spoon, transfer eggs to ice bath to cool. Remove pot with water from heat; set aside.
- Step 2Meanwhile, in another medium bowl, whisk olive oil, garlic, vinegar, mustard, honey, and 2 tbsp. tuna oil; season with salt and pepper.
- Step 3Discard used ice water and prepare a new ice bath. Return reserved pot of water to high heat, add a large pinch of salt, and bring to a boil. Add green beans and cook, stirring occasionally, until bright green and just tender, 3 to 5 minutes. Transfer to ice bath to cool, then transfer to a clean kitchen towel or paper towels. Pat green beans dry.
- Step 4Add potatoes to boiling water and cook, stirring occasionally, until tender, about 15 minutes. Drain.
- Step 5Peel and halve eggs. Halve potatoes. Drain remaining oil from tuna (reserving oil for another use, if desired) and break tuna into large flakes.
- Step 6Divide eggs, green beans, potatoes, tuna, cucumbers, and olives among plates. Lay an anchovy fillet (if using) on each egg half. Top with capers and drizzle with dressing; season with salt and pepper. Serve with remaining dressing alongside.
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