Niçoise Salad
Seared tuna, jammy eggs, haricots verts, olives and anchovy vinaigrette.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
The canonical move: dress each ingredient lightly as you arrange it - potatoes, beans, tomatoes - instead of pouring all the vinaigrette over the top at the end. Every bite ends up perfectly seasoned instead of some bites soaked and others bare.
Ingredients
Everything below makes 4 servings.
- 1 lbfresh ahi tuna steakpatted dry
- 1 lbbaby yukon gold potatoeshalved if larger than a walnut
- ½ lbharicots verts (thin green beans)trimmed
- 4large eggs
- 1 pintcherry tomatoeshalved
- ½ cupNiçoise or Kalamata olivespitted
- 1 headbutter lettuceleaves separated, washed, dried
- ¼ smallred onionvery thinly sliced
- 2 tbspcapersdrained
- 4anchovy fillets (oil-packed)
- 1 smallshallotminced
- 1 tbspDijon mustard
- 2 tbspred wine vinegar
- 1lemonjuiced
- ½ cupextra-virgin olive oil
- 2 tbspfresh basiltorn
- 2 tbspfresh parsleychopped
- 1 tspfresh thyme leaves
- 1½ tspkosher salt
- ½ tspfreshly ground black pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 540calories
- 38gprotein
- 32gcarbs
- 28gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Halve baby potatoes (or quarter larger ones) so they're walnut-sized. Trim haricots verts.
- Halve cherry tomatoes, pit olives if needed, very thinly slice the red onion, separate lettuce leaves.
- Mince the shallot, mince 2 anchovies for the dressing (keep the rest whole for the platter).
- Tear basil, chop parsley, juice the lemon.
Boil potatoes
Add potatoes to a saucepan, cover with cold salted water by 1 inch, bring to a boil, then simmer 12-15 min until knife-tender. Lift out with a slotted spoon to a plate (keep the water). Season with salt while warm.
15 min · hands onBlanch green beans
In the same pot of boiling water, add the haricots verts and boil exactly 2-3 min until bright green and just tender. Drain immediately and plunge into ice water to lock in the color. Drain again, pat dry.
3 min · hands onJammy eggs
Bring fresh water to a boil. Gently lower eggs in with a slotted spoon and boil exactly 7 minutes for jammy yolks (or 9 min for fully set). Transfer to ice water, peel, halve.
7 min · hands onWhisk dressing
In a small bowl, whisk together minced shallot, 2 minced anchovies, Dijon, red wine vinegar, lemon juice, thyme, salt, and pepper. Slowly drizzle in olive oil while whisking until emulsified.
3 min · hands onSear the tuna
Pat the tuna very dry. Season with salt and pepper. Heat olive oil in a skillet over high heat until ripping hot. Sear tuna 60-90 sec per side for rare to medium-rare - the center should still be rosy. Rest 2 min, then slice 1/4-inch thick against the grain.
3 min · hands onCompose the platter
Line a large platter with butter lettuce. Arrange the potatoes, haricots verts, tomatoes, olives, eggs (cut side up), red onion, capers, sliced tuna, and remaining 2 whole anchovies in distinct groves - Niçoise is plated by ingredient, not tossed. Drizzle generously with dressing, scatter basil and parsley, serve immediately.
5 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Skip the sear; drain 2 cans (5 oz each) and flake over the salad. Saves about 10 minutes.
Sear salmon 4 min/side over medium-high; finishes a touch slower than tuna. Adds about 2 minutes.
Warm a baguette 5 min in the oven; the dressing wants something to mop.
What keeps
Niçoise is a composed salad - eat it the day you make it. You can par-cook the eggs and potatoes and beans a day ahead and store separately, but the dressing and final plate must be assembled within an hour of serving.
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