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The Ultimate Egg
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lunch

Niçoise Salad

A composed salad from Nice, not a tossed one — everything gets its own space on the plate. Jammy soft-boiled eggs, good canned tuna, blanched green beans, boiled potatoes, olives, and anchovies, all dressed in a sharp Dijon vinaigrette. The egg ties everything together.

Prep: 20 min Cook: 15 min Total: 35 min Serves: 4

Instructions

  1. Boil the potatoes in salted water until tender, about 12 minutes. Remove with a slotted spoon and halve when cool enough to handle. In the same water, blanch the green beans for 3 minutes, then shock in ice water.

  2. Boil the eggs for 7 minutes (start in boiling water for jammy yolks). Transfer to ice water, then peel and halve.

  3. Make the vinaigrette: Whisk together red wine vinegar and Dijon mustard. Stream in olive oil while whisking. Season with salt and pepper.

  4. Arrange butter lettuce on a large platter. Compose the salad: cluster the potatoes, green beans, tuna, tomatoes, olives, and anchovies in separate groups across the plate.

  5. Nestle the egg halves among the other components. Drizzle the vinaigrette over everything. Serve immediately — this is not a salad that benefits from sitting.