Salade Niçoise

Name: Salade Niçoise
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Ingredients: 8 quail eggs or 4 large eggs; 24 fresh fava, lima, or other shell beans; 24 fresh fava, lima, or other shell beans; 24 fresh fava, lima, or other shell beans; 3 tablespoons extra-virgin olive oil; 3 tablespoons fresh lemon juice; 12 ounces fresh tuna; 8 quail eggs or 4 large eggs; 24 Niçoise olives, pitted; 1 pound tomatoes, cut into eighths; 6 cups mesclun, washed and dried; 4 anchovy fillets, minced; 12 small potatoes (about 8 ounces); 8 ounces green beans, preferably haricots verts, trimmed; 8 ounces green beans, preferably haricots verts, trimmed; Salt and freshly ground black pepper; Salt and freshly ground black pepper

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

This is a flexible recipe, and many substitutions are possible—use whatever vegetables you like and of course substitute canned tuna for fresh if it’s more convenient (Niçoise salads are in fact made with canned tuna packed in olive oil). Note that much of the cooking for this can be done in advance.

Ingredients

12 small potatoes (about 8 ounces)
Salt and freshly ground black pepper
8

Fish course
Pescatarian
Gluten-free

Method

Cook the potatoes in boiling salted water until tender, 15 to 30 minutes; remove with a slotted spoon, then run them under cold water to stop the cooking. Blanch the green beans in the same water for about 2 minutes, or until bright green and crisp-tender; remove and run under cold water. Now blanch the beans for about 2 minutes, remove, and cool; peel if necessary, as it w