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Nicoise Salad Recipe

Nicoise Salad Recipe

Make Nicoise Salad Recipe with tender potatoes, crisp beans, and tuna for a vibrant composed salad.

Ingredients

Instructions

Step 1: Cook and cool the eggs

Place the eggs in a saucepan with cold water and bring to a rolling boil, then lower to a gentle simmer and time for a creamy-firm center. Immediately transfer the eggs to an ice bath to shock, cool completely, then gently peel and quarter each egg lengthwise so the yolks remain custardy and slightly glossy. Refrigerate the quarters until needed so they hold their clean quarter shape and bright, creamy yolk texture.

Step 2: Boil and rest the potatoes

Simmer the scrubbed baby Yukon Golds in well-salted water until just tender—tender through but still holding shape—then lift them from the pot and arrange in a single layer on a large plate or tray to steam-dry. Let them cool slightly so their skins stay intact and the cut surfaces glaze faintly with residual starch, ready to be dressed without falling apart. The goal is glossy, waxy halves with intact golden interiors.


Step 3: Blanch the green beans and chill

Quickly cook the trimmed haricots verts in the reserved boiling potato water until crisp-tender and brilliantly green, then plunge into an ice bath to set color and snap. Drain and pat the beans completely dry so they retain crispness and a satin sheen when dressed—the bright green, taut snap is the visual cue that they are perfectly blanched.

Step 4: Emulsify the classic vinaigrette

In a medium bowl combine garlic paste, very finely minced shallot, Dijon, red wine vinegar, lemon, salt, and cracked pepper; whisk until grainy and aromatic, then stream in the extra-virgin olive oil while whisking to build a glossy, thick emulsion. The finished vinaigrette should be bright, glossy, and clingy—tiny pearls of oil emulsified into a smooth, slightly viscous dressing.


Step 5: Dress the potatoes and beans

Toss the warm, slightly dried potatoes with a few tablespoons of the vinaigrette so their cut faces take on a delicate sheen and absorb flavor; in a separate bowl lightly dress the blanched beans so they remain crisp but flavored. Allow the potatoes to rest and absorb dressing for at least ten minutes—this yields a satiny, lightly seasoned surface on each potato half and a crisp, glossy coating on the beans.

Step 6: Prep the remaining components

Ensure lettuce leaves are dry and intact; halve cherry tomatoes, slice the Persian cucumber into thin rounds, drain and flake the oil-packed tuna into large attractive chunks, pat anchovies dry if using, rinse capers, and have olives and herbs ready. Arrange these components in small bowls or on plates so each element reads clearly: glossy tomato halves, briny black olives, moist tuna flakes with oil accents, and crisp cucumber rounds.


Step 7: Compose the composed Niçoise on the platter

Line a large oval serving platter with butter lettuce leaves to create an even bed, very lightly toss the leaves with a tablespoon or two of vinaigrette so they shimmer without wilting, then arrange clusters of dressed potatoes, blanched beans, tuna chunks, halved tomatoes, cucumber rounds, olives, capers, and quartered eggs in neat, separated sections in the classic composed Niçoise style. If using anchovy fillets, place them attractively over the potatoes or tuna so their glossy, umami ribbons read clearly.


Step 8: Finish and present

Spoon a little more vinaigrette sparingly over the arranged components to add final gloss, sprinkle chopped parsley and chives, add a light grind of black pepper, and if desired a teaspoon or two of extra-virgin olive oil for shine. Serve immediately at cool room temperature or keep components chilled and dress just before serving—this final composed platter should show distinct clusters, bright colors, and a mix of glossy, briny, and tender textures that invite the first forkful.


Notes