Salad Niçoise hails from Nice, on the Mediterranean Sea, though like so many foods we enjoy here of French origin, has changed a bit to adapt to our tastes. Prepping Niçoise salads that are served in America are typically served on a bed of lettuce and include cooked green beans and potatoes. According to our Paris insider, the Niçoise salads there are all made with canned tuna. Depending on the establishment here, I’ve had them either with canned or with freshly grilled tuna. Like its American Cobb salad cousin, the salad Niçoise takes some time to prepare, given all of the ingredients. This is one dish where setting up your mise en place (all ingredients chopped and ready to go) will help the salad come together smoothly.
Make the vinaigrette (as directed in Step 1) a day ahead and refrigerate.Marinate the onions (as directed in Step 2) a day ahead and refrigerate.Hard boil the eggs (as directed in Step 2) a day ahead and refrigerate. Peel and slice just before serving.Cook the potatoes (as directed in Step 3) a day ahead. Do not cut or dress until right before serving. Tightly cover and refrigerate.Cook the green beans (as directed in Step 4) a day ahead of time. Tightly cover and refrigerate.Tear the lettuce and core and cut the tomatoes. Tightly cover and refrigerate.
The Best Tuna for Salad Niçoise
Use quality canned albacore in oil tuna for Salad Niçoise. Get solid tuna; we don’t recommend chunk light for this recipe. Freshly cooked tuna steaks are not traditional in this salad, but if you love a good seared tuna steak, go for it!
5 French Dishes To Pair with Salad Niçoise
Coq au Vin Easy Croque Madame (Ham and Grilled Cheese Sandwich with Fried Egg) Mussels in White Wine Sauce Caramelized Onion Quiche Cherry Clafoutis
If you can’t Niçoise olives at the store, substitute Kalamata olives, which are easier to find. Adapted from Cooks Illustrated, America’s Test Kitchen.
1/3 cup lemon juice or red wine vinegar 3/4 cup extra virgin olive oil 3 tablespoons finely chopped shallot 2 tablespoons finely chopped fresh basil 1 tablespoon finely chopped fresh thyme 2 teaspoons finely chopped fresh oregano or tarragon 1 teaspoon Dijon mustard Salt and freshly ground black pepper
Salad
2 to 3 (5-ounce) cans tuna, drained, or 2 (8-ounce) grilled or otherwise cooked tuna steaks (see recipe note for cooking instructions) 6 hard boiled eggs, peeled and quartered lengthwise 1 1/4 pounds small young red potatoes or fingerling potatoes Salt and freshly ground black pepper 2 medium heads Boston or butter lettuce, torn into bite-sized pieces 3 small ripe tomatoes, cored and cut into wedges 1 small red onion, thinly sliced 8 ounces green beans, trimmed and cut into 2-inch pieces 1/4 cup Niçoise olives 2 tablespoons capers, rinsed and/or several anchovies, optional
While the potatoes are still warm, cut them into halves or quarters, depending on the size of the potatoes. Place them in a bowl and dress them with about 1/4 cup of the vinaigrette. Cook until tender but still firm to the bite, about 3 to 5 minutes (more or less, depending on the toughness of the beans). Drain and either rinse with cold water to stop the cooking, or shock for half a minute in ice water. Arrange the potatoes and green beans in mounds at the edge of the lettuce. Arrange hard boiled eggs, olives, and anchovies (if using) in mounds on the lettuce bed. Serve immediately. Should be served slightly warm or at room temperature.
