Niçoise salad
Niçoise salad is a hearty salad with tuna, eggs, tomatoes, and olives. In this home version, we add potatoes and green beans; these are cooked separately and dressed just before serving to maintain their shape and freshness.
How to make it
Prepared 0 of 6 steps
Boil the potatoes
Wash the potatoes, place in cold water and add 4 g of salt. Cook for 20–25 minutes until soft but not falling apart, then drain and cool slightly. Cut into small pieces, keeping each whole.
Cook the eggs
In a separate saucepan, boil the eggs for 9–10 minutes after the water boils. Cool in cold water, peel and quarter. The yolks should be set; do not mix loose yolk crumbs into the other ingredients beforehand.
Blanch the beans
Trim the ends off the beans and blanch them in boiling water for 4–5 minutes until just tender. Quickly cool in cold water and fully dry. Do not let watery pods drip directly into the salad bowl.
Prepare the dressing and fresh ingredients
Mix the mustard with lemon juice, remaining 3 g of salt, and pepper. Gradually stir in olive oil. Rinse the salad, halve the cherry tomatoes, and slice the red onion thinly.
Assemble the salad
Arrange the romaine lettuce on plates. Gently mix the potatoes and beans with some of the dressing and arrange them together with cherry tomatoes, red onion slices, and large pieces of well-drained tuna. Do not mash the fish into a paste.
Finish just before serving
Add the egg quarters, olives, anchovy fillets, and basil leaves. Distribute the remaining dressing and serve immediately. No cheese, mayonnaise, cucumbers, or additional green garnish is included in this version.
Little hint
To prevent the salad from becoming watery, dry the beans, tuna, and greens well. You can dress the potato slices while still warm, but add delicate herbs and eggs just before serving without vigorous mixing.
Frequently asked questions
What should I watch out for when cooking?
To prevent the salad from becoming watery, dry the beans, tuna, and greens well. You can dress the potato slices while still warm, but add delicate herbs and eggs just before serving without vigorous mixing.
How should I prepare the ingredients?
Wash the potatoes, place in cold water and add 4 g of salt. Cook for 20–25 minutes until soft but not falling apart, then drain and cool slightly. Cut into small pieces, keeping each whole.
