Ingredients
Kosher salt
4 large eggs
1/2 lb. green beans, trimmed
1/2 lb. small potatoes
16 oz. tuna packed in olive oil
3 Persian cucumbers, sliced into 1/2" rounds
1/2 c. black olives, such as Kalamata
8 anchovy fillets packed in oil, drained (optional)
2 tbsp. capers, drained
Basil leaves, for garnish
1/3 c. extra-virgin olive oil
3 tbsp. sherry vinegar
2 tbsp. Oil from jarred or canned tuna
1 clove garlic, grated or minced
1 tbsp. Dijon mustard
1 tsp. honey
Freshly ground black pepper
Preparation
Step 1Prepare an ice bath in a medium bowl and bring a medium pot of water to a boil over high heat. Reduce heat to a low boil and use a spoon to carefully lower the eggs into the water. Cook for 8 minutes, then use a slotted spoon to transfer the eggs to an ice bath to cool. Turn off heat, and reserve the water.Step 2Meanwhile, make dressing: Whisk all dressing ingredients together in a medium bowl and season to taste with salt and pepper.Step 3Prepare another ice bath in a medium bowl. Return pot of water to high heat, add a large pinch of salt, and bring back to a boil. Add green beans and cook until bright green and just tender, about 3 to 5 minutes. Transfer to ice bath to cool, then transfer to a clean kitchen towel or paper towels. Reserve ice bath and pat green beans dry.Step 4Add potatoes to boiling water and cook until tender, about 15 minutes. Drain.Step 5Meanwhile, peel and halve hard-boiled eggs, and halve boiled potatoes. Drain remaining oil from tuna (saving if desired) and break tuna into large flakes.Step 6To serve: Divide eggs, green beans, potatoes, tuna, cucumbers, and olives between 4 large plates. Lay an anchovy fillet on each egg half, if using. Top with capers, drizzle with dressing, and season with salt and pepper. Serve garnished with basil leaves and additional dressing on the side.
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 a la anchovy fillets. Drizzled with a mustard-spiked vinaigrette, this salad features a pleasant balance of flavors and textures that makes for a satisfying lunch or dinner. 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! Pro tip: 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. Made this? Let us know how it went in the comment section below!
