Description
Master this classic Tuna Niçoise Salad with jammy eggs, crisp veggies and a fantastic 6-ingredient dressing for an authentic French summer meal at home.
Ingredients
For Dressing:
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice, plus wedges, for garnish
- 2 large garlic cloves, grated
- 1 tablespoon Dijon mustard
- 3 oil-cured anchovies, minced
- 1/2 cup basil leaves, plus more for garnish
- Kosher salt and black pepper, to taste
For Salad:
- 12 ounces baby potatoes
- 8 ounces fresh green beans (thin haricots verts or similar)
- 4 large eggs, boiled until jammy (7 minutes)
- 4 ounces radishes, halved or sliced
- 1/2 red onion, thinly sliced
- 2/3 cup mixed olives
- 1 head butter lettuce, or similar
- 1 pint cherry tomatoes, halved
- 8 ounces tuna in olive oil, drained
- Kosher salt and black pepper, to taste
Instructions
Dressing: Add all ingredients to a jar and shake to combine (or use a small food processor). Add salt and pepper to taste. Set aside.
Toppings: Boil potatoes in salted water until fork tender (we're not looking for al dente potatoes! Be sure they're soft enough to cut easily with a fork). Drain well. Drizzle with a bit of dressing and set aside. Blanch green beans for one minute, drain and rinse with cold water or plunge in ice bath. Dry well. Drizzle with dressing and set aside. Toss sliced onion rings in dressing to marinate. Set aside. Peel boiled eggs. Slice. Season with salt and pepper.
Assemble Salad: Spread lettuce leaves over serving board or platter. Group salad ingredients around the platter. Drizzle with vinaigrette and season with salt and pepper. Garnish with more fresh basil and lemon wedges. Serve with crusty baguette.
Notes
- Jammy Eggs: The 7-minute egg creates the perfect texture, with set whites and slightly runny yolks. Adjust cooking time based on your preference – 6 minutes for runnier, 9 minutes for fully set.
- Storage: Components can be stored separately in airtight containers for up to 2 days. The assembled salad is best enjoyed fresh but will keep for about 24 hours.
- Reheating: This salad is traditionally served at room temperature or slightly chilled. No reheating necessary!
- Prep Time: 30
- Cook Time: 15
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: French
Nutrition
- Serving Size: 1/4
- Calories: 442
- Sugar: 6.6 g
- Sodium: 426.8 mg
- Fat: 26.4 g
- Carbohydrates: 27.4 g
- Protein: 26.3 g
- Cholesterol: 204.4 mg