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Salade Niçoise

HG Cooks

Salade Niçoise

Recipe and Photo by Well Seasoned Studio

Ingredients

For the Salad:

  • 2 (5-7oz) jars Tonnino Tuna (or other high quality canned or jarred tuna)

  • 1 lb of haricots verts (stem ends trimmed)

  • 1 lb of Yukon gold or new potatoes 

  • 4 large hard boiled eggs

  • 1 head of butter lettuce leaves (or Bibb lettuce leaves)

  • 4 medium ripe heirloom tomatoes (quartered or cut into chunks, or 1/2 pint of halved cherry tomatoes)

  • 1/2 cup of Niçoise olives, pitted

  • 8 anchovy fillets

  • 1 tbsp of capers, drained

  • flaky sea salt (for serving)

  • freshly black ground pepper (for serving)

  • 1/2 cup of Niçoise salad dressing


For the Niçoise Salad Dressing:

  • 2 tbsp of Niçoise olives

  • 1 small shallot, finely chopped

  • 2 tbsp of fresh basil leaves, finely chopped (or parsley)

  • 1 small garlic glove, roughly chopped

  • 1/4 cup of extra virgin olive oil

  • 1 tbsp of sherry vinegar

  • 1 tbsp of fresh lemon juice 

  • 1/4 tsp of kosher salt 

Instructions

Blanch the Haricots Verts

  • Bring a large pot of water to boil. Add trimmed haricots verts, then cook for 3 minutes. Using tongs, transfer the string beans to an ice bath. Return the water to a boil. A

  • After a few minutes, drain the haricots verts. Leave the whole or chop into bite-size pieces.

Cook the Potatoes

  • Season the boiling water with a generous 1-2 tbsp of Kosher salt. 

  • Add the potatoes and cook for 12-15 minutes, or until the potatoes are knife tender. Drain. Leave whole or half. .

Make the dressing 

  • Finely chop all ingredients and place in a mason jar with olive oil, sherry vinegar, lemon juice, and salt

  • Or place all ingredients in a blender and pulse until smooth

Assemble

  • Place lettuce leaves on a large platter, then add tuna, string beans, potatoes, hard boiled eggs, tomatoes, and olives, placing them in mounds around the tray

  • Scatter with 8 anchovy fillets and 1 tbsp of drained capers, then season the tomatoes and eggs with flaky sea salt

  • Season the entire salad with freshly ground black pepper 

Serve in Style