Niçoise salad
Tuna, new potatoes, green beans, tomatoes, eggs, anchovies and black olives on crisp lettuce, dressed with a sharp mustard vinaigrette.
Method
- 1
Boil the potatoes in salted water until a knife slides in easily.
- 2
Lift the potatoes out, then cook the beans in the same water until just tender and still bright green.
- 3
Drain the beans and cool them under cold running water.
- 4
At the same time, lower the eggs into a small pan of boiling water and cook for 8 minutes, then cool in cold water, peel and quarter.
- 5
Whisk the oil, vinegar, mustard and garlic with salt and pepper to make the dressing.
- 6
Halve the potatoes while still warm and toss them with a third of the dressing so they soak it up.
- 7
Arrange the lettuce over a large platter.
- 8
Lay the potatoes, beans, tomatoes and onion over the lettuce.
- 9
Break the tuna into large flakes on top, then add the eggs, anchovies and olives.
- 10
Spoon over the rest of the dressing, scatter with basil and serve at room temperature.
Notes
- In Nice the salad is often made with raw vegetables only, leaving out the potatoes and beans. This version includes both, as is common elsewhere.
- Good tuna packed in olive oil makes the biggest difference to the finished salad.
- Dress the potatoes while they are warm; cold potatoes do not absorb the vinaigrette.
Equipment
Saucepan, Small saucepan, Small bowl, Whisk, Large serving platter