About this recipe

A stunning French-inspired composed salad featuring tender tuna, jammy soft-boiled eggs, crisp green beans, briny olives, and ripe tomatoes arranged over a bed of butter lettuce — all drizzled with a bright, mustardy Dijon vinaigrette. This classic Niçoise is hearty enough to serve as a satisfying main course and elegant enough for company.

Instructions

1. 1

   Place the halved baby potatoes in a large pot of well-salted cold water. Bring to a boil over ^[high heat] and cook for 12–15 minutes, until fork-tender. Using a slotted spoon, transfer the potatoes to a plate. Return the water to a boil, add the trimmed green beans, and blanch for 2–3 minutes until bright green and just tender-crisp. Drain and immediately transfer to a mixing bowl of ice water to stop cooking. Drain again and pat dry.

2. 2

   In a small pot, bring enough water to cover the large hard-boiled eggs to a boil. Gently lower the eggs in with a wooden spoon and cook for exactly 7 minutes for jammy yolks. Transfer to an ice bath for 5 minutes, then peel and halve lengthwise. Season the cut sides lightly with fine sea salt.

3. 3

   In a small mixing bowl, whisk together the Dijon mustard, minced garlic, red wine vinegar, and lemon juice. Slowly drizzle in the extra-virgin olive oil while whisking constantly until the dressing is emulsified. Season with fine sea salt and freshly ground black pepper. Taste and adjust acidity as needed.

4. 4

   Arrange the butter lettuce leaves across a large serving platters (Large). Drizzle a spoonful of vinaigrette over the lettuce. Arrange the baby potatoes, green beans, cherry tomatoes, and olives in separate clusters over the lettuce. Place the tuna in olive oil in the center and nestle the egg halves around the platter. Scatter the capers and anchovy fillets in oil (if using) over the top. Drizzle generously with the remaining vinaigrette and serve immediately.