Equipment
Ingredients
Vinaigrette
- 60 ml extra virgin olive oil
- 20 ml red wine vinegar
- 10 g dijon mustard
- 1 shallot, finely minced
- 2 g salt
- black pepper
Cooked Components
- 250 g new potatoes, scrubbed
- 150 g green beans, trimmed
- 2 large eggs
Fresh & Pantry
- 160 g canned tuna in olive oil
- 1 butter lettuce, washed and torn
- 4 red leaf lettuce, washed and torn
- 100 g cherry tomatoes, halved
- 4 radishes, thinly sliced
- 50 g kalamata olives, pitted
- 100 g artichoke hearts, marinated, quartered
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 732 kcal
- Protein
- 29 g
- Carbohydrates
- 48 g
- Fat
- 47 g
- Fiber
- 11 g
- Sugar
- 7 g
- Sodium
- 1281 mg
- Saturated Fat
- 8 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 28 g
- Polyunsaturated Fat
- 8 g
- Cholesterol
- 206 mg
- Potassium
- 1519 mg
- Calcium
- 177 mg
- Iron
- 5.5 mg
- Magnesium
- 65 mg
- Phosphorus
- 394 mg
- Zinc
- 2.0 mg
- Vitamin A
- 346 mcg
- Vitamin C
- 53 mg
- Vitamin D
- 1.3 mcg
- Vitamin E
- 5.0 mg
- Vitamin K
- 49 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 1.7 mcg
- Thiamin
- 0.13 mg
- Riboflavin
- 0.38 mg
- Niacin
- 6.0 mg
- Folate
- 46 mcg
- Water
- 159 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare the vinaigrette by combining the minced shallot, vinegar, mustard, salt, and pepper in a small jar. Let sit for 5 minutes to mellow the shallot, then add olive oil and shake vigorously to emulsify.
Place potatoes in a large pot and cover with cold salted water by 2cm. Bring to a boil, then reduce heat and simmer until tender when pierced with a knife.
While potatoes cook, prepare an ice water bath. Using a slotted spoon, remove the cooked potatoes to a bowl. Keep the water boiling. Add the green beans to the boiling water and blanch until bright green and crisp-tender.
Transfer beans immediately to the ice bath to stop cooking. Add the eggs to the boiling water. Boil for exactly 7 minutes for a soft, jammy yolk. Transfer eggs to the ice bath to cool.
While potatoes are still warm, halve them (or quarter if large) and toss gently with 2 tablespoons of the vinaigrette. The warm potatoes will absorb the dressing.
Peel the cooled eggs and cut into quarters lengthwise. Drain and pat dry the green beans.
Arrange a bed of butter lettuce and red leaf lettuce on two large plates. Arrange the dressed potatoes, green beans, tomatoes, artichoke hearts, radishes, and olives in distinct piles (composed style) rather than tossing together.
Top with large chunks of tuna and the quartered eggs. Drizzle the remaining vinaigrette over the entire salad just before serving. Season with a final crack of black pepper.
Chef's Notes
- Always dress the potatoes while they are hot. As the starch cools, it retrogrades and closes up; dressing them hot allows the flavor to penetrate deep into the potato.
- Do not mash the tuna. Use high-quality fillets packed in olive oil and leave them in large, structural chunks for better mouthfeel.
- The 'composed' nature of this salad is key—guests should be able to combine flavors on their fork as they choose, rather than receiving a pre-tossed homogeneous mixture.
- Shocking the green beans in ice water is non-negotiable to maintain that signature vibrant green color and snap.
Storage
Refrigerator: 2 days — Store dressing, boiled eggs, and vegetables in separate airtight containers. Do not dress lettuce until serving.
Troubleshooting
Salad is watery and dressing won't cling
Cause: Vegetables (lettuce/beans) were not dried thoroughly after washing/blanching
Fix: Lift ingredients out, drain excess liquid from plate, re-dress
Prevention: Use a salad spinner for greens and pat beans dry with a kitchen towel after the ice bath
Cultural Context
Originating from Nice on the French Riviera, the Salade Niçoise is a subject of fierce local debate regarding 'authentic' ingredients. While purists argue against cooked vegetables (except hard-boiled eggs), the modern international standard embraces the heartier addition of potatoes and green beans, transforming it into a complete, balanced meal perfect for summer dining.
