Salade Niçoise
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Tuna, soft-boiled eggs, green beans, tomatoes, olives and anchovies stay in separate sections of the platter rather than being tossed together, the traditional way it is served in Nice.
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The runny yolks do half the dressing's work: break them just before eating and they flow over everything alongside the lemon and Dijon vinaigrette. Salty anchovy and olive play against the mild tuna. Eggs left warm after boiling keep cooking from residual heat and lose that liquid center.
Ingredients
Instructions
- 1
Lower the 4 eggs carefully into boiling water and cook over medium heat for 6 minutes.
Transfer them straight to cold water so the yolks stay soft and do not continue cooking from residual heat.
- 2
Blanch the 100 g green beans in boiling water for 1 1/2 to 2 minutes.
When they turn vivid green and still feel crisp, drain them and rinse with cold water to stop the cooking.
- 3
Drain the 160 g canned tuna lightly so it stays moist rather than dry.
Cut the 2 tomatoes into easy pieces, and keep the olives and anchovies separate for arranging clean sections on the plate.
- 4
Whisk together 3 teaspoons olive oil, 1 teaspoon lemon juice, and 1 teaspoon Dijon mustard.
Stir until the mustard loosens fully and the vinaigrette looks glossy, fluid, and evenly blended rather than streaky.
- 5
Peel the cooled eggs and halve them gently so the soft yolks stay mostly in place.
On a large plate, arrange tuna, eggs, green beans, tomatoes, olives, and anchovies in separate zones instead of tossing them.
- 6
Drizzle the vinaigrette lightly just before serving, reaching each section without soaking the plate.
Break a soft yolk slightly at the table or right before serving so it runs like an extra sauce.
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