Salade Niçoise

Name: Salade Niçoise
Prep time: 45 min
Total time: 1 h 15 min
Yield: 6 - 8 serving(s)
Ingredients: 1 small shallot, chopped; 1 c. olive oil; 1/4 c. red wine vinegar; 2 tbsp. Dijon mustard; Kosher salt and freshly ground black pepper; 1 1/2 lb. fingerling potatoes; 2 c. (8 ounces) haricots verts or green beans; 4 large eggs; 6 romaine lettuce leaves; 2 c. cherry tomatoes, halved; 1/4 c. fresh flat-leaf parsley, chopped; 1 small bunch radishes, halved; 2 c. olive oil-packed tuna; 1 c. pitted Niçoise or Kalamata olives; 1 tbsp. drained capers; 6 anchovy fillets

Bring this classic warm-weather dish on your next picnic!

By Lindsey BernsPublished: May 6, 2022

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salade nicoise on a plate on a picnic blanket

Becky Luigart-Stayner

Yields:

6 - 8 serving(s)

Prep Time:

45 mins

Total Time:

1 hr 15 mins

This summer staple salad was invented in the southern French city of Nice. It's perfect for picnics as the hearty ingredients pack easily and only taste better as they marinate.

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Ingredients

1 small shallot, chopped
1 cup olive oil
1/4 cup red wine vinegar
2 Tbsp. Dijon mustard
Kosher salt and freshly ground black pepper
1 1/2 lb. fingerling potatoes
2 cups (8 ounces) haricots verts or green beans
4 large eggs
6 romaine lettuce leaves
2 cups cherry tomatoes, halved
1/4 cup fresh flat-leaf parsley, chopped
1 small bunch radishes, halved
2 cups olive oil-packed tuna
1 cup pitted Niçoise or Kalamata olives
1 Tbsp. drained capers
6 anchovy fillets

Directions

1. Step 1Whisk together shallot, oil, vinegar, and Dijon mustard in a bowl. Season with salt and pepper.
2. Step 2Place potatoes in a large pot and cover with cold salted water. Bring to a boil; reduce heat, and simmer until the potatoes are just tender, 10 to 12 minutes. Drain and reserve pot. Once cool enough to handle, halve potatoes lengthwise. Set a steamer basket in reserved pot and fill with 1 inch of water; bring to a boil. Add haricots verts, and cook just until tender, 2 to 4 minutes. Drain and run under cold water.
3. Step 3Place eggs in a medium pot and cover with cold water. Bring to a boil. Once boiling, remove from heat and cover pot; let sit 10 minutes. Transfer eggs to a bowl of ice water and cool completely, about 10 minutes. Peel and halve lengthwise.
4. Step 4Place lettuce on a large platter. Top with potatoes, haricots verts, eggs, tomatoes, parsley, radishes, tuna, olives, capers, and anchovies. Drizzle with half the dressing. Serve remaining dressing alongside.