This classic salad from the South of France is a whole meal when served with a crusty baguette. Although some chefs make it with fresh tuna, I prefer the classic way with the best canned tuna packed in olive oil, anchovies and lots of olives.

Salade Niçoise

Category

Category name

Serves

4

Ingredients

  • 2 medium potatoes, about 10 ounces
  • ½ pounds thin string beans or haricots verts
  • 1 (6 ounces) can tuna packed in olive oil
  • 1 (2 ounces) can anchovy fillets
  • 4 hard-cooked large eggs, peeled and halved
  • 2 tomatoes, quartered
  • About 20 olives, pitted black and green
  • About 12 to 15 lettuce leaves

For the dressing

  • 1 to 1 ½ tablespoons Dijon mustard
  • ½ teaspoon salt
  • ½ to 3/4 teaspoon freshly ground black pepper
  • 2 ½ tablespoons red wine vinegar
  • ½ cup extra virgin olive oil

Method

  1. In a medium saucepan cover the potatoes with cold water, add the salt and bring to a boil over high heat. Reduce the heat to a strong simmer and cook until tender, about 35 minutes. Drain and when cool, peel and cut into ½-inch slices in a medium bowl. Drizzle with 2 or 3 tablespoons of the dressing and toss gently.
  2. Bring a medium saucepan filled with salted water to a boil over high heat. Add the beans and cook until tender, but still firm, 5 to 6 minutes. Drain and refresh with cold running water or using a spider or slotted spoon transfer to the bowl filled with ice water to shock them. Once cold, remove to a paper towel-lined plate to dry.
  3. To make the dressing. In a medium bowl whisk together the mustard, salt, pepper and vinegar. Drizzle in the oil, whisking continuously to emulsify the dressing. Use immediately or if making ahead, pour into a jar with a tight-fitting lid and store in the refrigerator. Bring to room temperature before using.
  4. At serving time, spread the lettuce leaves on a large oval platter. Place the tuna in a pile in the middle followed by a pile of the tomato quarters. Arrange the anchovy filets on top of the tomatoes and drizzle the oil from the can over them. Next, spoon the potatoes into a pile and then arrange the eggs around the plate. In a medium bowl toss the beans with 2 or 3 tablespoons of the dressing and arrange in a pile on the platter. Scatter the olives around and drizzle the lettuce with a little more dressing. Serve at room temperature with a warm, crunchy baguette.