Name: Salade Niçoise
Yield: Makes 6 First-Course or 4 Main-Course Servings
Cuisine: France
Ingredients: Two 6-ounce cans imported Italian tuna packed in olive oil, drained, or one ¾-pound fresh tuna steak, grilled or sautéed rare, sliced; ½ pound green beans, preferably haricots verts, ends trimmed; 2 tomatoes; 1 clove garlic, minced and then crushed with the flat side of the knife; 1 waxy potato, about ½ pound; ⅔ cup extra virgin olive oil; Pinch of salt; 2 tablespoons red or white wine vinegar; ½ cup Niçoise olives or other Mediterranean-style brine-cured black olives, drained; 4 large handfuls of assorted lettuces such as Boston, Bibb, arugula, or frisée, washed and spun dry, or 10 ounces prewashed assorted greens such as mesclun mix; 3 eggs, hard-boiled, peeled, and each cut into 4 wedges; 1 red or yellow bell pepper, charred, peeled, and seeded and then cut lengthwise into ¼-inch-wide strips; 8 anchovy fillets, or more to taste, well drained and cut in half crosswise

Preparation info

Makes
6
First-Course

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

This almost ubiquitous salad has been upgraded in recent years by the addition of fresh tuna in place of the traditional canned. Either tuna is actually fine; each creates a different effect. You don’t even need to use tuna. Other firm-fleshed fish are also good. Aficionados of salades niçoise are dogmatic about such things as green beans, potatoes, tomatoes, and eggs—some pro, some con. This version contains all of them, but if you leave out one or two, the salad will still be good. Slende