Salade Niçoise Traditionnelle

Salade Niçoise Traditionnelle ingredients

• 250 g small waxy potatoes
• 150 g fresh green beans (haricots verts)
• 2 whole large eggs
• 2 medium ripe tomatoes
• 140 g canned tuna in olive oil, drained
• 0.25 cup Niçoise olives
• 4 fillets anchovy fillets, drained (optional)
• 0.5 small red onion, thinly sliced
• 0.5 medium cucumber, sliced
• 4 tbsp extra virgin olive oil
• 1.5 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic clove, minced
• 1 tbsp fresh parsley, chopped
• 0.5 tsp salt
• 0.25 tsp black pepper

How to make Salade Niçoise Traditionnelle

1. Wash the 250g small waxy potatoes thoroughly. Place them in a medium pot, cover with cold water, add a pinch of salt, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain and let cool slightly, then cut into halves or quarters.
2. Trim the ends off the 150g fresh green beans. Bring a small pot of salted water to a rolling boil. Add the green beans and blanch for 3-4 minutes until bright green and tender-crisp. Immediately plunge them into an ice bath to stop cooking, then drain well.
3. Place the 2 large eggs in a small saucepan and cover with cold water. Bring to a boil, then immediately turn off the heat, cover the pan, and let sit for 10-12 minutes for hard-boiled eggs. Transfer to an ice bath, then peel and halve or quarter.
4. While vegetables and eggs cook, prepare the vinaigrette: In a small bowl, whisk together 4 tbsp extra virgin olive oil, 1.5 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 minced garlic clove, 1 tbsp chopped fresh parsley, 0.5 tsp salt, and 0.25 tsp black pepper until emulsified.
5. Slice the 2 ripe tomatoes into wedges, thinly slice the 0.5 small red onion, and slice the 0.5 medium cucumber. Drain the 140g canned tuna and gently flake it.
6. On a large platter or in individual bowls, arrange the cooled potatoes, blanched green beans, tomato wedges, cucumber slices, and red onion.
7. Artistically place the flaked tuna, 0.25 cup Niçoise olives, and halved or quartered hard-boiled eggs over the arranged vegetables.
8. If using, carefully arrange the 4 anchovy fillets across the salad, or place them in small bundles.
9. Just before serving, drizzle the prepared vinaigrette generously over all the salad components. Serve immediately as a refreshing and substantial French lunch.

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