Equipment
Ingredients
Vinaigrette
- 100 g shallot, finely diced
- 2 garlic, smashed to a paste
- 45 ml red wine vinegar
- 60 ml olive oil
- 2 g salt
- 1 g black pepper
Salad Base
- 450 g fingerling potatoes
- 6 egg
- 560 g fresh shelling beans, shucked
- 450 g green beans, trimmed
- 450 g cherry tomato, halved
- 140 g arugula
- 30 g basil, fresh leaves
- 160 g tuna, canned, drained
- 60 ml aioli, for serving
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 609 kcal
- Protein
- 35 g
- Carbohydrates
- 41 g
- Fat
- 36 g
- Fiber
- 11 g
- Sugar
- 8 g
- Sodium
- 372 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 235 mg
- Potassium
- 1789 mg
- Calcium
- 373 mg
- Iron
- 7.9 mg
- Magnesium
- 167 mg
- Phosphorus
- 556 mg
- Zinc
- 2.9 mg
- Vitamin A
- 434 mcg
- Vitamin C
- 71 mg
- Vitamin D
- 3.0 mcg
- Vitamin E
- 3.7 mg
- Vitamin K
- 111 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 3.5 mcg
- Thiamin
- 0.78 mg
- Riboflavin
- 0.72 mg
- Niacin
- 7.0 mg
- Folate
- 308 mcg
- Water
- 441 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Whisk the diced shallot, smashed garlic paste, and red wine vinegar in a small bowl. Slowly stream in the olive oil while whisking to emulsify, then season with salt and pepper.
Place potatoes in a medium pot and cover with salted water. Bring to a boil and cook for 15 minutes or until tender when pierced with a knife.
Drain the potatoes and let them cool. Once cool enough to handle, cut them into halves.
Boil the eggs in a pot of water for 7 minutes to achieve a runny yolk. Immediately transfer them to an ice bath to stop the cooking process.
Peel the cooled eggs and cut them in half lengthwise.
If using fresh shelling beans, simmer them in salted water for 20 to 30 minutes until tender. Let them cool in the cooking liquid before draining.
Blanch the green beans in a large pot of boiling salted water for 3 minutes. Drain and spread them on a baking sheet to cool rapidly.
Combine the shelling beans, green beans, halved potatoes, and cherry tomatoes in a large bowl. Season with salt and pepper and toss by hand.
Pour the prepared vinaigrette over the vegetable mixture and toss gently to coat all ingredients.
Arrange the arugula on a platter and top with the vegetable mixture. Place the egg halves and tuna (if using) on top, then garnish with fresh basil leaves.
Chef's Notes
- For the best flavor, use high-quality olive oil and good quality red wine vinegar. The vinaigrette is the backbone of this salad, so don't skimp on the ingredients.
- Blanching the green beans and then shocking them in ice water preserves their vibrant green color and crisp-tender texture. Overcooking will result in a dull, mushy bean.
- When boiling eggs for a Niçoise, aim for a soft-boiled consistency (around 6-7 minutes for a large egg) so the yolk is still slightly runny. This adds a rich creaminess to the salad when it breaks.
- The beauty of a Niçoise is its composition. Arrange the ingredients thoughtfully on the platter rather than just tossing everything together at the end for a more appealing presentation.
Storage
Refrigerator: 2 days — Store dressing separately for best texture.
Troubleshooting
Green beans are dull and mushy
Cause: Overcooked or not cooled fast enough
Fix: Cannot be fixed
Prevention: Strictly follow the 3-minute timer and spread them out on a cold sheet immediately
Vinaigrette separates
Cause: Oil added too quickly
Fix: Whisk vigorously with a teaspoon of warm water to re-emulsify
Prevention: Add oil in a very slow, steady stream while whisking constantly
Cultural Context
The Niçoise salad, originating from the French Riviera, is a classic composed salad that traditionally features fresh, local ingredients. Named after the city of Nice, it embodies the simple yet flavorful essence of Mediterranean cuisine, often enjoyed as a light meal during warmer months.
