Classic French Salade Niçoise
Dorie Greenspan’s delicious version of this classic French salad!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad, Entree, Seafood
- Method: Mixing, Boiling
- Cuisine: French
- 12 small potatoes, scrubbed
- a couple handsful green beans
- 4 hard-boiled eggs
- 2 jars or tins tuna (4 – 6 oz. each), packed in olive oil (try Tonnino for a quality experience)
- salad greens
- cherry tomatoes or regular tomatoes cut into chunks
- small olives (Niçoise, but any will do)
- capers (drained and patted dry)
- anchovies (rinsed and patted dry)
- 2 Tbsp. wine vinegar (red or white or sherry)
- 1 shallot, finely minced
- ¼ tsp. Dijon mustard
- a couple pinches sea salt
- a couple grinds of fresh black pepper
- 4 – 5 Tbsp. olive oil
- Boil the potatoes in a large pot of salted water. Cook until they are tender enough to be pierced easily with the tip of a knife, 10 – 20 minutes. Scoop them out of the pot and put them in a bowl to cool.
- Blanch the green beans in the potato water until they are crisp-tender, about 4 minutes. Drain the beans and put them in a bowl of ice water to stop the cooking. Drain, then pat dry.
- Make the vinaigrette: Add vinegar, shallot, mustard, salt, and pepper to a small glass measuring cup or jar and let sit 10 – 15 minutes to mellow the shallot. Slowly drizzle in the olive oil while whisking constantly.
- Assemble the salad, on one large platter, or individual plates: salad greens, halved potatoes, green beans, halved eggs, tuna, tomatoes, olives, capers, anchovies and drizzle with the shallot vinaigrette.
Adapted from Dorie Greenspan’s Around My French Table