Niçoise Salad

When I’m running low on energy, I want a meal on the table in a flash and I want it to tide me over instead of leaving me searching for more in the pantry. This is where this classic composed salad from the city of Nice comes to the rescue for lunch or dinner.

Note: This is a classic example of a composed salad, which means there is a mix of different ingredients that are seasoned or dressed separately but are assembled and plated together on one plate or platter. Because it is a composed salad, be sure to not mix the ingredients when plating. It should be arranged tastefully on a platter with every component in order to showcase each individual ingredient.

Total time: 45 minutes

Yield: 4-5 servings

Ingredients

Salad:

1 pound of tricolored baby potatoes

1 12 oz bag of thin green beans, trimmed

1 pint of golden cherry tomatoes, halved

6 large eggs

4 5oz cans of albacore tuna packed in water, drained

½ cup niçoise or kalamata olives

Vinaigrette:

1 cup olive oil

½ cup red wine vinegar

1 tbsp dijon mustard

1 tsp anchovy paste

½ tsp salt

½ tsp freshly ground black pepper

4 tbsp fresh chives, finely chopped

½ tbsp fresh thyme, finely chopped

1½ tbsp shallots, finely chopped

Additional chives for garnish



Directions

1. Whisk together the vinaigrette ingredients in a medium bowl. Set aside.

2. Fill a large pot with water and add the potatoes and season with salt. Bring the water to a boil then lower to a simmer and cook until tender, about 10-15 minutes. Remove the potatoes with a slotted spoon and let cool in a medium bowl.

3. Bring the water back to a boil and be sure the water is heavily salted. Blanch the green beans, about 2 minutes, or until bright green and tender with a bite. Remove the beans with a slotted spoon and place in an ice bath until cold (about 3-5 minutes). Pat dry with paper towels and place them in a medium bowl.

4. Bring the water back to a boil. Carefully add the eggs and cook for 6 minutes and 30 seconds. Using a slotted spoon, place the eggs in an ice bath for about 5 minutes. Peel, slice in half and set aside.

5. Whisk the vinaigrette again, and add 3 tbsp of the vinaigrette to the tuna in a bowl; toss to coat. Add 2 tbsp to the potatoes; toss to coat. Add 2 tbsp to the greens beans; toss to coat. Add 1 tbsp to the tomatoes in a small bowl; toss to coat.

   Note: Dressing can be made 5 days ahead (keep covered and refrigerated). Eggs can be boiled and vegetables blanched 2-3 days in advance (keep in tightly sealed containers and refrigerated).