Equipment
Ingredients
Dijon Vinaigrette
- 60 ml extra virgin olive oil
- 20 ml red wine vinegar
- 10 g dijon mustard
- 1 garlic, minced
- 2 g fine sea salt
- 1 g black pepper, freshly ground
Salad Components
- 150 g butter lettuce, washed and torn
- 300 g baby potatoes, halved
- 200 g green beans, trimmed
- 200 g cherry tomatoes, halved
- 200 g canned tuna in olive oil, drained and flaked
- 4 eggs, large
- 60 g niçoise olives, pitted
- 15 g capers, drained
- 15 g anchovy fillets, drained
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 406 kcal
- Protein
- 26 g
- Carbohydrates
- 18 g
- Fat
- 26 g
- Fiber
- 5 g
- Sugar
- 4 g
- Sodium
- 852 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 16 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 198 mg
- Potassium
- 831 mg
- Calcium
- 122 mg
- Iron
- 6.5 mg
- Magnesium
- 68 mg
- Phosphorus
- 341 mg
- Zinc
- 1.8 mg
- Vitamin A
- 196 mcg
- Vitamin C
- 23 mg
- Vitamin D
- 4.4 mcg
- Vitamin E
- 4.1 mg
- Vitamin K
- 97 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 1.6 mcg
- Thiamin
- 0.15 mg
- Riboflavin
- 0.42 mg
- Niacin
- 8.6 mg
- Folate
- 92 mcg
- Water
- 283 g
Sources: USDA FoodData Central
Method
In a small mixing bowl, vigorously whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, sea salt, and black pepper until fully emulsified.
Bring a medium pot of salted water to a boil at 100 degrees Celsius (212 degrees Fahrenheit). Add the halved baby potatoes and cook until easily pierced with a fork, about 12 to 15 minutes. Use a slotted spoon to transfer them to a plate to cool.
Return the same pot of water to a rolling boil. Add the trimmed green beans and blanch for 3 to 4 minutes until crisp-tender and bright green. Immediately transfer to a bowl of ice water to halt the cooking process, then drain and pat dry.
Lower the heat to a gentle simmer. Carefully lower the eggs into the water and cook for exactly 7 minutes for a jammy, soft-boiled yolk. Transfer immediately to the ice bath and let sit for 5 minutes.
Gently tap the cooled eggs to crack the shells all over, peel them carefully under cold running water, and slice them in half lengthwise.
Arrange the torn butter lettuce evenly across the bottom of a large serving platter to create a base.
Arrange the cooked potatoes, blanched green beans, cherry tomato halves, flaked tuna, and Niçoise olives in distinct clusters over the bed of lettuce.
Nestle the egg halves into the salad. Scatter the capers and anchovy fillets over the top if using, then drizzle the emulsified vinaigrette generously over all the components just before serving.
Chef's Notes
- Always use tuna packed in olive oil rather than water for this dish. The oil preserves the moisture, texture, and flavor of the fish, which acts as a centerpiece of the salad.
- Dressing the potatoes while they are still slightly warm allows the starches to absorb the vinegar and oil deeply, elevating the flavor profile of the entire dish.
- Haricots verts are ideal here as they are thinner and more delicate than standard green beans, requiring less blanching time and providing a superior crunch.
- Cracking the egg shells slightly before plunging them into the ice bath allows cold water to seep under the membrane, making them significantly easier to peel.
Storage
Refrigerator: 2 days — Store dressing and salad components separately for best results.
Troubleshooting
Eggs have a grey ring around the yolk or are too firm
Cause: Eggs were left in boiling water too long or were not transferred to an ice bath quickly enough
Fix: Cannot be fixed
Prevention: Set a precise timer for 7 minutes and have an ice bath prepared before the eggs finish cooking
Vinaigrette separates into oil and vinegar pools
Cause: Oil was added too quickly or not whisked vigorously enough with the mustard
Fix: Add a tiny drop of hot water or extra mustard and re-whisk vigorously until smooth
Prevention: Add the oil in a slow, steady stream while whisking continuously into the mustard and vinegar base
Cultural Context
Salade Niçoise originated in the French city of Nice, located on the picturesque Côte dAzur. Traditional purists in the region fiercely debate its components, often insisting that true Niçoise contains only raw seasonal vegetables, tuna or anchovies, and no boiled potatoes or cooked beans. However, the composed, cooked-vegetable variation presented here was popularized globally by chefs like Auguste Escoffier and Julia Child, becoming a beloved staple of French bistro culture worldwide.
