Niçoise Salad

Name: Niçoise Salad
Ingredients: ½ cup (120 ml) olive oil; ¼ cup (60 ml) red wine vinegar; ⅔ cup (90 g) Niçoise olives; 12 fresh basil leaves, torn; 12 olive oil–packed anchovy fillets, halved lengthwise (optional); 12 olive oil–packed anchovy fillets, halved lengthwise (optional); Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; 2 cans (220 g each) olive oil–packed tuna, drained and flaked; 2 cans (220 g each) olive oil–packed tuna, drained and flaked; 6 hard-boiled eggs, peeled and quartered; 1 small English cucumber, sliced; 6 small ripe heirloom tomatoes, cut into wedges; 1 large head butter lettuce, leaves separated; 1 lb (450 g) green beans, trimmed; 6 small waxy potatoes

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Williams Sonoma Breakfast & Brunch

By Williams Sonoma

Published 2024

About

This classic composed salad features peak-of-season summer produce: green beans, heirloom tomatoes, cucumbers, basil, and butter lettuce. Arrange the ingredients on a large platter to serve family-style, or divide everything among plates for individual servings.

Ingredients

Kosher salt and freshly ground pepper
6 small waxy potatoes
1 lb (450 g

Brunch
Fish course
Breakfast
Pescatarian
Gluten-free
Summer

Method

Bring a saucepan three-fourths full of salted water to a boil over high heat. Add the potatoes and cook until tender, about 10 minutes. Drain, place under cold running water until cool, and drain again. Cut into slices ¼ inch (6 mm) thick. Set aside.

Refill the saucepan three-fourths full of salted water and bring to a boil. Add the green beans and cook until tender, 2–3 minutes. Drain,