Salade Niçoise
Salade Nicoise is a classic salad from Nice in southern France that arranges tuna, soft-boiled eggs, olives, anchovies, tomatoes, and blanched green beans in separate sections on a plate, finished with a vinaigrette of olive oil, lemon juice, and Dijon mustard. The traditional presentation keeps each ingredient in its own zone rather than tossing everything together. Soft-boiling the eggs for six minutes yields a runny yolk that acts as a natural dressing when broken. The salty depth of anchovies and the oily richness of olives add complexity over the mild tuna, while the mustard vinaigrette brightens and ties the whole plate together with its acidity.
Adjust Servings
Instructions
- 1
Soft-boil eggs 6 minutes, blanch green beans.
- 2
Make dressing with olive oil, lemon juice, mustard.
- 3
Arrange all ingredients beautifully on a plate.
- 4
Drizzle dressing and serve.
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