Salad Niçoise
A vibrant and refreshing Provencal salad combining crisp salad greens, ripe tomatoes, hard-boiled eggs, tender green beans, premium tuna, and savory anchovies, drizzled with extra virgin olive oil.
30 min
Francesa (Provenzal / Costa Azul)
2 servings
The story behind
Salad Niçoise originated in the late 19th century as a humble fisherman's dish in Nice, initially consisting only of tomatoes, anchovies, and olive oil. Over the decades, the recipe expanded, sparking one of France's greatest culinary feuds. The legendary chef Auguste Escoffier, born near Nice, committed the 'audacity' of adding cooked potatoes and green beans in his culinary guide, drawing outrage from traditionalists. Today, the version featuring tender-crisp green beans (just like the one captured in your file) is beloved worldwide in bistros for its perfect nutritional balance.
Instructions
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1Boil the eggs: Place eggs in a small pot of boiling water for 9 minutes to lock in a firm yet creamy yellow yolk (as shown in the image). Immediately plunge them into a bowl of ice water, peel, and cut into wedges.
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2Blanch the green beans: In a pot of salted boiling water, cook the trimmed green beans for just 3 to 4 minutes so they remain tender-crisp and preserve their brilliant green hue. Shock them immediately in ice water, then drain completely.
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3Thoroughly wash and spin-dry your choice of mixed salad greens. Lay them down as a generous leafy base covering the bottom of a wide, deep white ceramic bowl.
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4Artfully scatter the ripe tomato wedges, crisp green pepper slices, and blanched green beans across the bed of greens.
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5Nestle the hard-boiled egg quarters gently around the outer perimeter of the salad, showcasing their rich yellow yolks.
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6Mound the drained flaked tuna directly in the center of the salad bowl, and criss-cross the whole anchovy fillets over the top, precisely mirroring the presentation layout in `salad niçoise.png`.
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7Toss the whole green olives into the remaining spaces of the bowl.
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8Whisk the extra virgin olive oil, red wine vinegar, sea salt, and cracked black pepper together in a small ramekin until beautifully emulsified.
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9Drizzle the vinaigrette evenly over the entire salad right before serving, place your elegant serving utensils inside the bowl, and enjoy this fresh taste of the French Riviera.
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