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.
Instructions
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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.
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Boil the eggs for 7 minutes (start in boiling water for jammy yolks). Transfer to ice water, then peel and halve.
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Make the vinaigrette: Whisk together red wine vinegar and Dijon mustard. Stream in olive oil while whisking. Season with salt and pepper.
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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.
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Nestle the egg halves among the other components. Drizzle the vinaigrette over everything. Serve immediately — this is not a salad that benefits from sitting.