Salade Niçoise

Name: Salade Niçoise
Prep time: 1 h
Total time: 1 h
Yield: Serves 4
Cuisine: French
Ingredients: 2 hard-cooked eggs; 4 anchovy fillets (see Note); 200 grams (7 ounces) haricots verts or very thin string beans, cut into 5-centimeter (2-inch) pieces and cooked, crisp-tender, à l’anglaise; 100 grams (½ cup) canned tuna; ½ head Boston lettuce, pulled into leaves, washed, and dried; Coarse salt; 100 grams (3½ ounces) green bell pepper; 4 medium tomatoes, émondé; 300 grams (10½ ounces) waxy potatoes, such as small red potatoes; Coarse salt and freshly ground pepper to taste; 100 milliliters (7 tablespoons) olive oil; 2 cloves garlic, peeled and lightly crushed; 40 milliliters (2 tablespoons plus 2 teaspoons) wine vinegar; 5 grams (1 tablespoon) chopped fresh parsley or chervil; 20 pitted Niçoise olives

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr

Appears in

The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

About

Ingredients

For the vinaigrette

40 milliliters (2 tablespoons plus 2 teaspoons) wine vinegar

Europe
France
Pescatarian
Mediterranean
Gluten-free

Method

Prepare your mise en place.

Make the vinaigrette by combining the vinegar, garlic, and salt and pepper to taste in a small bowl and whisking vigorously. Let stand for about 2 minutes, then gently whisk in the oil. Taste and, if necessary, adjust the seasoning.