Nicoise Salad

Nicoise Salad, a French classic, combines the freshness of haricots verts, the brininess of anchovies, and the richness of tuna, all tied together with a zesty vinaigrette.

This elegant salad, originating from Nice, France, is a delightful harmony of flavors and textures, perfect for a light and satisfying meal.

Ready Time

40 mins

Yields

4 servings

Ingredients

1 cup of haricots verts (French green beans)
4 anchovy fillets, rinsed and chopped
1/2 cup of Niçoise olives, pitted
1/2 cup of artichoke hearts, canned or marinated
4 hard-boiled eggs, peeled and quartered
1/4 cup of extra-virgin olive oil
2 tablespoons of white wine vinegar
1 teaspoon of Dijon mustard
1/2 teaspoon of chopped fresh tarragon
Salt and pepper to taste
1 can of tuna (drained and flaked) in olive oil
4 cups of mixed greens

Instructions

Start by cooking the haricots verts in a pot of boiling salted water until they’re tender, about 4-6 minutes. Drain and set aside to cool.

In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.

Stir in the chopped tarragon. In a large bowl, combine the cooled haricots verts, chopped anchovy fillets, Niçoise olives, artichoke hearts, and quartered hard-boiled eggs.

In a separate bowl, whisk together the tuna and a pinch of salt and pepper.

Add the tuna mixture to the bowl with the vegetables and toss gently to combine. In a large serving dish or four individual plates, create a bed of mixed greens.

Top with the tuna and vegetable mixture, then drizzle with the vinaigrette.

Serve immediately and adjust seasoning as needed.

Notes

For a more authentic Niçoise salad, use fresh artichoke hearts instead of canned ones, but be prepared for the extra prep time.

If you can’t find Niçoise olives, Kalamata or other black olives will do in a pinch.

Feel free to customize the amount of anchovy fillets to your taste – you can always add more, but it’s harder to remove the salty flavor once it’s added.Hard-boiled eggs can be made ahead of time, but try to use them within a day or two for optimal freshness.

Don’t overdress the salad, as the vinaigrette can quickly overpower the other flavors.

If you’re planning to make this recipe ahead of time, wait to dress the salad until just before serving.

For a main course, serve with some crusty bread and a side of roasted vegetables.