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Niçoise salad is my go-to answer when I need a meal that feels special but comes together with pantry basics and garden finds. Every bite is a mix of creamy potatoes cool beans jammy eggs briny olives and bright dressing with just the right kick. Whether piled in a big bowl for a picnic or plated individually for dinner parties this French classic never fails to impress.
The first time I made Niçoise salad was for a friend’s birthday picnic on a hot July day. Now it is my summer celebration dish every year and everyone always asks when I am making it next.
Ingredients
- Large eggs: freshest you can find for better texture
- Extra-virgin olive oil: pick a peppery high-quality one for the vinaigrette’s base
- Garlic: look for firm cloves with tight skins sweetness matters
- Sherry vinegar: gives the dressing complexity Champagne vinegar is a lovely swap
- Dijon mustard: adds needed spice pick French if possible
- Honey: a touch of sweetness smooths acidity
- Oil-packed tuna: the best you can find for flavor the oil keeps it rich
- Black pepper: grind fresh for brighter taste
- Kosher salt: the larger grains make seasoning even
- Green beans: get the slender thin ones for best tenderness
- Small potatoes: Yukon Golds or red for creaminess and shape
- Persian cucumbers: their crunch keeps salads lively
- Black olives: French Niçoise or Kalamata pit removed for convenience
- Oil-packed anchovy fillets: optional if you love classic umami
- Capers: drain well for pops of saltiness
Step-by-Step Instructions
- Boil and Chill the Eggs:
- Lower eggs gently into gently boiling water and cook for eight minutes. Move instantly to a big bowl of ice water to stop cooking. Leave until totally cool and easy to peel.
- Make the Vinaigrette:
- Whisk together olive oil sherry vinegar Dijon mustard garlic honey and two spoonfuls of the tuna oil. Taste with salt and plenty of black pepper. Balance tang with a little extra honey if the vinegar is sharp.
- Blanch the Green Beans:
- Bring salted water to a rolling boil. Toss in green beans and stir. Let them turn bright green and just lose their snap about three to five minutes. Scoop them into ice water. Dry fully so the salad stays crisp.
- Cook the Potatoes:
- Drop potatoes into already simmering water. Cook until just fork tender about fifteen minutes. Drain and let them steam dry for a minute before slicing in half.
- Prep the Ingredients:
- Peel the eggs and cut in halves. Drain leftover oil from the tuna then flake gently with a fork. Halve the cooked potatoes.
- Assemble the Salad:
- Layer eggs green beans potatoes tuna cucumbers and olives on plates or a platter. Lay one anchovy on each egg half if using. Scatter capers over the top and drizzle everything with fresh vinaigrette. Give a pinch of salt and pepper. Serve extra dressing on the side.
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Niçoise salad always reminds me of family summers in the garden when we pitched in to boil eggs and harvest beans together. Tuna caught fresh in olive oil was a treat from my father’s last trip to Provence and inspired me to always use the best quality possible.
Storage Tips
Once all the components are prepped keep eggs green beans and potatoes in separate sealed containers in the fridge for up to three days. The vinaigrette holds for a week. Only assemble as needed so the salad does not get watery.
Ingredient Substitutions
No sherry vinegar No worries use Champagne vinegar or white wine vinegar. If you do not eat tuna swap in oil-packed sardines or roast chicken. For extra veggies cherry tomatoes or radishes fit right in.
Serving Suggestions
Serve Niçoise salad chilled or at room temperature for peak flavor. Pair with crusty French bread or a simple tomato soup on cool days. I like adding a glass of cold rosé to bring out the salad’s brightness especially for brunch.
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Cultural Notes
Niçoise salad comes from Nice in southern France where sun-warmed produce and salty sea ingredients are the soul of country cooking. Traditionalists debate the presence of cooked veggies or vinaigrette but every home has a version worth celebrating.
Common Recipe Questions
- → What makes Niçoise salad unique?
Its distinctive combination of briny olives, tuna, jammy eggs, and fresh vegetables arranged in a composed style sets it apart.
- → Can I replace any of the vegetables?
Absolutely! Use ripe tomatoes, radishes, arugula, or other seasonal produce based on preference and availability.
- → Is it necessary to include anchovies?
No, anchovies are optional and can be omitted if you prefer a milder flavor. Tuna alone provides plenty of flavor.
- → How should I store leftovers?
Keep components like eggs, beans, and potatoes in airtight containers in the fridge. Dress just before serving.
- → What type of dressing pairs best?
A mustard-spiked vinaigrette made with olive oil, vinegar, and Dijon ties together the bright, savory flavors beautifully.