127min 4 ppl
Niçoise Salad
66 minutes
4 people
Hardover 60 min or 12+ steps
66 min · 9 steps
Hard: over 60 min or 12+ steps
520 kcalper person
Protein 38g
Carbs 22g
Fats 31g
About this dish
A composed Riviera platter of jammy eggs, olive-oil tuna, green beans, potatoes and olives, tied together by an anchovy-spiked Dijon vinaigrette — the detail that turns a plate of ingredients into a true Niçoise.
Allergy Info
Eggs, Sulphites, Mustard, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Small waxy potatoessuch as Charlotte or Ratte, halved if larger than 3 cm300 g
- Fine green beansstem ends trimmed200 g
- Cherry tomatoesripe, halved250 g
- Cucumbersliced into half-moons 5 mm thick1 small
- Radishesthinly sliced4 whole
- red onionvery thinly sliced into half-moons1 small
- Butter lettuce or romaine heartsleaves separated1 small head
- Flat-leaf parsleyleaves picked10 g
- Fresh tarragonleaves picked10 g
- Garlic clove1 small
Fish & Seafood
- Tuna in olive oilbest-quality, drained2 x 160g jars
Dairy & Eggs
- Large eggsroom temperature4 whole
Tins & Jars
- Niçoise or Kalamata olivesunpitted120 g
- Anchovy filletsin olive oil, drained8 fillets
- Anchovy filletsin olive oil, drained, for the vinaigrette2 fillets
Spices & Seasonings
- Flaky sea saltplus more to taste1 tsp
- Freshly ground black pepper to taste
Oils & Condiments
- Dijon mustard2 tsp
- Red wine vinegar30 ml
- Extra-virgin olive oil90 ml
- Honey1 tsp
Utensils
- Large platter
- Three saucepans
- Chopping board
- Whisk
Method
1
Slice the red onion and place it in a small bowl of cold water to soak — this removes sharpness. Halve the tomatoes, slice the cucumber and radishes, separate the lettuce leaves, and pick the herb leaves. Drain the tuna and anchovies.
Approx. 15 minutes
2
To make the vinaigrette, use the flat of a knife to mash the 2 anchovy fillets and garlic clove with the flaky salt into a smooth paste on a cutting board. Transfer to a jar, add the Dijon, red wine vinegar, honey, and black pepper, then whisk in the olive oil until emulsified. Taste and adjust seasoning. Set aside.
Approx. 5 minutes
3
Place the potatoes in a saucepan of well-salted cold water, bring to a boil over high heat, then reduce to a steady simmer and cook for 12-15 minutes until a skewer passes through without resistance. Drain, halve any that are not yet cut, and toss immediately with 2 tablespoons of the vinaigrette while still hot so they absorb the dressing.
Approx. 14 minutes
4
While the potatoes cook, lower the eggs gently into a separate saucepan of boiling water and cook for exactly 7 minutes for a jammy, just-set yolk — use a timer. Transfer immediately to a bowl of ice water for 5 minutes, then peel and halve lengthways. For anyone pregnant, elderly, very young or immunocompromised, use pasteurised eggs, since the yolk remains soft.
Approx. 12 minutes
5
Bring a third saucepan of salted water to a rolling boil, add the green beans, and blanch for 3 minutes until bright green and just tender with a little bite. Drain and plunge into ice water for 2 minutes, then drain and pat dry.
Approx. 5 minutes
6
Drain and pat dry the soaked red onion slices.
Approx. 2 minutes
7
Arrange the lettuce leaves across a large platter as the base. Distribute the dressed potatoes, green beans, cherry tomatoes, cucumber, radishes, and red onion over the lettuce in separate clusters rather than mixing — this is the defining presentation of a true Niçoise.
Approx. 5 minutes
8
Break the tuna into large, rustic chunks and nestle across the platter. Place the egg halves cut-side up, drape the anchovy fillets over the eggs, and scatter the olives throughout.
Approx. 5 minutes
9
Spoon the remaining vinaigrette evenly over the entire salad, then finish with the parsley and tarragon leaves and a crack of black pepper. Serve immediately.
Approx. 3 minutes
