Salade Niçoise
Updated May 1, 2024
James Wojcik for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 head bibb or Boston lettuce
1 12-ounce can or jar imported tuna in olive oil
12 small new potatoes, cooked until tender and halved
1 cup green beans, ends trimmed and cooked until tender
½ red bell pepper, seeded and julienned
1 6-ounce jar marinated artichoke hearts, drained
2 firm ripe tomatoes, quartered lengthwise
2 hard-cooked eggs, peeled and halved lengthwise
6 anchovy fillets
12 black olives, pitted and sliced
Handful of capers
3 tablespoons tarragon vinegar
2 teaspoons Dijon mustard
1 garlic clove, peeled and crushed
¾ cup extra-virgin olive oil
Coarse sea salt and freshly cracked black pepper
1 tablespoon mixed chopped herbs, like chervil and chives
Nutritional analysis per serving (4 servings)
35 grams carbs; 95 milligrams cholesterol; 761 calories; 34 grams monosaturated fat; 7 grams polyunsaturated fat; 8 grams saturated fat; 56 grams fat; 7 grams fiber; 1167 milligrams sodium; 35 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Quarter the lettuce through the root end. Rinse and pat dry with paper towels. Place each quarter on a large plate or in a shallow bowl. Drain the tuna and place in a bowl; flake into bite-size pieces with a fork and scatter over the lettuce. Next, scatter the potatoes, beans, pepper, artichoke hearts and tomatoes. Arrange an egg half to the side of each plate. Sprinkle the dish with the anchovies, olives and capers.
- Step 2
Mix the vinegar, mustard and garlic in a bowl. Whisk in the oil until thickened. Season with the salt, pepper and herbs. Drizzle over salads. Serve.
Private Notes
Comments
Suggest that you don't scatter anything. Arrange the whole salad carefully.
The potatoes, tomatoes, bell pepper, and haricots should be dressed separately, and allowed to take in some dressing for about ten minutes before plating. It makes a real difference.
Only the eggs and lettuce should be dressed immediately before serving. Remember to chill the plates.
Whoever came up with the 20 minute preparation estimate must not own a clock. Trimming, cooking, cooling, draining green beans, cooking, halving potatoes, emulsifying dressing, chopping fresh herbs, julienne-ing peppers, washing and spinning lettuce, draining tuna, pitting and slicing olives must have been left out of the calculation. The results were worthwhile, but it's a good thing I didn't leave this until 20 minutes before serving.
Fabulous. I would leave out the artichoke hearts next time as they detracted from all the fresh ingredients. Do not sub out the imported tuna!!!
Excellent salad. It makes a lot of dressing. I plated it up for four ahead of time. skipped the artichokes, and doubled the tuna. everyone loved it.
Really delicious; I did arrange carefully (vs scattered) but did not individually dress and it was great. Each bite was a little different ( in a good way) and I loved the mix of canned and fresh, super satisfying. Make your own tarragon vinegar if you can't find it in the store, it composed the whole dish.
The small cake shown in the illustration looks delicious - does anyone know what it is?
That is the contents of a can of tuna