Description
Niçoise Salad is a classic French salad with grilled tuna, green beans, tomatoes, olives, eggs, and a simple Dijon vinaigrette.
Ingredients
Units
Scale
- 7 oz tuna steak
- 5 oz haricots verts (or green beans)
- 4 oz lamb's lettuce (or spring mix)
- 1 cup cherry tomatoes
- 4 anchovy fillets
- 2 eggs
- 1 garlic clove
- 1 shallot
- 5 tablespoons extra virgin olive oil
- 2 tablespoons pitted black olives
- 1 tablespoon capers
- 1 tablespoon white wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon dried basil leaves
- A handful of samphire (optional)
Instructions
- Add 3 to 4 oz lamb’s lettuce (or spring mix) to a large bowl and toss with 1 cup cherry tomatoes, halved. Add 1 small shallot, roughly chopped (or red onion), 2 to 3 tablespoons halved pitted black olives, and 4 finely chopped anchovy fillets.
- Cook 5 oz green beans in a small amount of boiling water until crisp-tender, about 6 minutes. At the same time, cook the eggs for 6 to 7 minutes for a jammy to firm yolk.
- Season a 7 to 9 oz tuna steak with salt and black pepper. Brush with olive oil and grill over medium-high heat for about 5 to 6 minutes, turning to cook all sides. If you prefer your tuna well done, grill it for a few extra minutes.
- Meanwhile, whisk together 5 tablespoons olive oil, 1 tablespoon white wine vinegar, 1 tablespoon water, 2 teaspoons Dijon mustard, 1 teaspoon dried basil, and 1 pressed garlic clove until smooth.
- Pour half of the dressing over the salad and toss well to coat. Divide the salad between 2 plates.
- Peel the 2 eggs, cut them in half, and add them to the salad. Drain the green beans and add them as well.
- Slice the grilled tuna and divide it between the plates. Drizzle with the remaining dressing and, if you like, add a handful of samphire. Serve immediately.
- Cook Time: 25 minutes
- Category: Dinner, Lunch, Side Dish
- Method: Boiling, Grilling
- Cuisine: French