Homii AI
Try free
Nicoise Salad

Nicoise Salad

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.

4 servings · Prep 20 min · Cook 20 min · Total 40 min

Mediterranean · French · Lunch · Salad

Ingredients

Open in recipe scaler →

Main

  • 1 large head butter lettuce leaves separated and torn
  • 2 can tuna in olive oil drained and flaked
  • 4 large eggs soft-boiled, peeled and halved
  • 8 oz green beans (haricots verts) trimmed
  • 1 lb baby potatoes halved
  • 1 cup cherry tomatoes halved
  • 4 piece anchovy fillets packed in oil, drained
  • 2 tbsp capers drained

Vinaigrette

  • 0.25 cup extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp Dijon mustard
  • 1 clove garlic minced or pressed
  • 0.5 tsp fine sea salt
  • 1 pinch freshly ground black pepper

Equipment

  • Stovetop
  • Mixing Bowl
  • Pot
  • Fork
  • Wooden Spoon
  • Slotted Spoon
  • Platter
  • Whisk
  • Plates
  • Knife
  • Serving Platters (Large)
  • Cutting Board
  • Mixing Bowl (4 Quarts)
  • Dipping Fork
  • Colander

Instructions

  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. 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. 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. 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.