Classic Niçoise Salad French (Printable Version)
A French Riviera staple featuring tuna, eggs, new potatoes, olives, and crisp greens in a lemony vinaigrette.
# What You'll Need:
→ Salad Components
01 -
2 medium eggs
02 -
150 g small new potatoes
03 -
100 g green beans, trimmed
04 -
1 small head romaine lettuce or mixed baby greens
05 -
1 vine-ripened tomato, cut into wedges
06 -
0.5 small red onion, thinly sliced
07 -
80 g canned tuna in olive oil, drained
08 -
6 to 8 Niçoise or Kalamata olives
09 -
4 to 6 anchovy fillets (optional)
10 -
Fresh parsley or basil leaves, for garnish
→ Vinaigrette Dressing
11 -
3 tablespoons extra-virgin olive oil
12 -
1 tablespoon red wine vinegar or lemon juice
13 -
1 teaspoon Dijon mustard
14 -
1 small garlic clove, finely minced
15 -
Salt and freshly ground black pepper, to taste
# Steps To Follow:
01 -
Place eggs in boiling water and cook for 8 minutes until yolks are firm. Transfer immediately to an ice bath, cool, peel, and slice in halves. Simultaneously, boil new potatoes in salted water for 10–12 minutes until tender, then cool slightly and halve. Blanch green beans in boiling water for 2–3 minutes, then shock in ice water to maintain color and crispness.
02 -
In a small bowl, whisk together extra-virgin olive oil, red wine vinegar or lemon juice, Dijon mustard, minced garlic, salt, and freshly ground black pepper until completely emulsified.
03 -
Arrange lettuce leaves to form a base on a large plate. Neatly layer potato halves, blanched green beans, tomato wedges, red onion slices, olives, flakes of drained tuna, anchovy fillets if using, and egg halves in organized sections. Drizzle with vinaigrette and finish with fresh parsley or basil leaves.
# Notes and Tips:
01 -
To enhance presentation, lightly brush cut ingredients with olive oil for added sheen, and strategically layer soft, crisp, and flaky elements to achieve visual depth and balance.