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Sunshine on a plate this Niçoise salad captures the heart of the French Riviera with its medley of crisp greens briny olives flaky tuna and soft eggs coming together for a meal that is both wholesome and stunning Whether you want a simple supper or a centerpiece for a beautiful lunch this salad is one you will return to when you crave texture flavor and a perfect excuse to savor fresh produce
I fell in love with Niçoise salad after tasting it seaside in Nice The first time I made it at home my table felt instantly more elegant now it is my springtime tradition for a fresh start
What You’ll Need in Your Kitchen
- Eggs: give richness and classic bite make sure they are farm fresh for golden yolks
- Small new potatoes: tender and buttery choose ones with thin skin for best texture
- Green beans: for crunch and color look for beans that snap when bent
- Romaine or baby greens: form a crisp base select heads that look bright and perky
- Vine ripened tomato: juicy and slightly sweet pick ones that yield gently to pressure
- Red onion: sharpness and crunch opt for ones with tight shiny skin
- Tuna in olive oil: adds deep flavor choose high quality tuna for the most tender result
- Niçoise or Kalamata olives: briny bite choose firm glossy olives for the best texture
- Anchovy fillets: for umami and tradition optional but prized for salty richness
- Fresh parsley or basil leaves: bring brightness use sprigs that do not wilt easily
- Extra virgin olive oil: forms the vinaigrette base invest in cold pressed if you can
- Red wine vinegar or lemon juice: for acidity choose fresh citrus or good quality vinegar
- Dijon mustard: binds the vinaigrette French Dijon adds authentic tang
- Garlic: gently sharp flavor use small fresh cloves for the best aroma
- Salt and black pepper: enhance every layer fresh cracked brings more punch
How to Make It Like a Pro
- Prep the Eggs and Veggies:
- Cook the eggs in boiling water for eight minutes to ensure a firm yet not chalky yolk Once cooked chill them in an ice bath to stop the cooking process and keep the yolks yellow Gently peel and slice in half Boil potatoes until just fork tender let them cool then halve for perfect bite sized pieces For the green beans blanch them briefly then shock in ice water so they stay bright and crisp
- Make the Dressing:
- Combine extra virgin olive oil with red wine vinegar or fresh lemon juice Add a spoonful of Dijon mustard and minced garlic Whisk or shake until it is completely mixed and creamy Taste for seasoning and add salt and black pepper as needed The emulsion should look glossy and thick
- Assemble the Salad:
- Spread out your lettuce leaves to act as the stage for the other ingredients Gently arrange new potatoes green beans tomato wedges thin onion slivers olives flakes of tuna slices of anchovy if using and the firm egg halves across the lettuce Keep everything tidy and in small groups for a restaurant look Drizzle generously with vinaigrette and finish with scattered fresh parsley or basil
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This salad makes me appreciate the simple power of a good olive I often splurge on plump briny Niçoise olives and my family always tries to sneak a few from the little prep bowl before dinner starts One summer my son pointed out how every color on his plate matched the beach in Nice which made the salad feel even more special
Keep It Fresh and Delicious
Make sure to serve the salad soon after assembling so every ingredient keeps its character Cook the eggs and potatoes ahead if needed but assemble right before serving to preserve the crispness of the greens A gentle drizzle of olive oil just before bringing it to the table will add a subtle shine and extra flavor to every bite
Genius Ingredient Swaps
If you cannot find Niçoise olives use Kalamata for a similar salty zip Packed roasted red peppers or thinly sliced radishes can add extra crunch and bursts of color For a twist use grilled fresh tuna steaks sliced thin
Plating Like a Chef
Layering your ingredients with gaps in between makes each one stand out Rest the greens at the base and angle the more colorful veggies like tomatoes and green beans along the sides Place the eggs and tuna last to highlight their shapes For photo perfect results brush the eggs and tomatoes lightly with olive oil to catch the light
The Story Behind the Bite
Classic Niçoise is rooted in the sunlit cafes of the French Mediterranean coast Originally a humble dish of local farmers and fishermen it is now celebrated on elegant tables worldwide For me this recipe is nostalgia for holidays abroad brought back to my busy kitchen with little more than fresh produce and a good can of tuna
Recipe FAQs
- → What makes Niçoise salad unique?
Its blend of fresh vegetables, tuna, eggs, olives, and a lively vinaigrette creates a balanced, flavorful combination with Mediterranean character.
- → Can I use fresh tuna instead of canned?
Yes. Seared fresh tuna elevates the presentation and adds a refined touch, offering a richer flavor and firmer texture.
- → Are anchovies required for authenticity?
Anchovies are traditional and add depth, but can be omitted or served on the side to suit different palates.
- → How do I keep green beans crisp and vibrant?
After blanching, plunge green beans into ice water to stop cooking and preserve their bright color and crunch.
- → What plating tips enhance presentation?
Layer ingredients by texture and color, gloss with olive oil, and use a matte background for striking visual appeal.
- → Can I prepare Niçoise salad in advance?
Yes. Prep all elements ahead, then assemble and dress just before serving to maintain crispness and vivid colors.