Niçoise Salad
A composed salad built on romaine or butter lettuce with hard-boiled eggs, potatoes, green beans, and anchovies or tuna, bound with a tangy vinaigrette. Served cold with interchangeable proteins and vegetables for seasonal or dietary variation.
Ingredients
Method
Place eggs in a pot of cold salted water; bring to a boil. Remove from heat, cover, and let sit 10 minutes. Transfer to ice water, cool completely, then peel and halve or quarter.
Place potatoes in a pot of cold salted water; bring to a boil and simmer until fork-tender, about 12–15 minutes. Drain, cool, and cut into 1/2-inch cubes.
Bring a separate pot of salted water to a boil. Add green beans and cook until tender-crisp, about 4–5 minutes. Drain and transfer to ice water to cool; drain again.
Whisk together lemon juice, dijon mustard, salt, and black pepper in a small bowl. Drizzle in olive oil while whisking constantly until emulsified.
Arrange torn lettuce on a large plate or shallow bowl. Arrange cooked potatoes, green beans, cherry tomatoes, eggs, olives, and anchovy fillets or tuna in distinct groups around the lettuce.
Scatter sliced red onion and chopped parsley over the salad. Drizzle the vinaigrette over the entire dish and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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