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Salade Niçoise

Ah, la salade Niçoise… Ce parfum ensoleillé du Sud, cette explosion de saveurs fraîches et colorées… Des souvenirs de vacances, non ? Et pourtant, réaliser une salade Niçoise digne de ce nom est beaucoup plus simple que vous ne le pensez ! En quelques minutes, vous concocterez un plat complet, léger et délicieux, parfait pour un dîner estival ou un pique-nique.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Lunch, Salad
Cuisine: French, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the salad:
  • 4 eggs preferably free-range
  • 2 firm tomatoes e.g., beefsteak tomatoes, quartered
  • 1/2 red onion finely minced
  • 150 g firm potatoes peeled and cut into small cubes
  • 120 g canned tuna in natural brine, drained
  • 100 g green beans cooked and cooled, fresh or frozen
  • 100 g mixed greens washed and dried
  • black olives optional
For the vinaigrette:
  • 3 tbsp olive oil high-quality extra virgin olive oil
  • 1 tbsp vinegar red wine or white wine vinegar
  • 1 tsp Dijon mustard optional

Equipment

  • Large saucepan
  • Large plate or bowl
  • Small bowl

Method
 

  1. Boil eggs for 10 minutes. Cool slightly, then quarter.
  2. Prepare vegetables: quarter tomatoes, mince red onion, cube potatoes and cook for 10-12 minutes until tender. Cook green beans until tender-crisp. Cool.
  3. Assemble salad: Layer potatoes, green beans, mixed greens, tomatoes, eggs, onion, and tuna. Add olives if using.
  4. Whisk together olive oil, vinegar, and mustard (if using).
  5. Drizzle with vinaigrette just before serving.

Notes

Feel free to add anchovies, capers, sun-dried tomatoes, or grilled peppers. For a vegetarian version, substitute tuna with chickpeas or lentils. Best served immediately.