Molly O'Neill’s Salade Niçoise

Name: Molly O'Neill’s Salade Niçoise
Yield: 4 servings
Ingredients: 1 pound small red potatoes; 1 tablespoon Dijon mustard; 2 tablespoons fresh lemon juice; 2 small shallots, peeled and minced; 9 tablespoons extra-virgin olive oil; 1 ¼ teaspoons kosher salt, plus more to taste; Freshly ground pepper to taste; ¾ pound fresh green beans, trimmed and halved; 2 scallions, thinly sliced; 2 teaspoons chopped fresh thyme; 2 small cans solid white water-packed tuna, drained; 4 teaspoons chopped Italian parsley; 4 medium-size ripe tomatoes, cored and cut into wedges; 1 head Boston lettuce, cored, leaves torn into bite-size pieces; 4 hard-cooked eggs, peeled and quartered; 8 anchovy fillets; 32 nicoise olives

By Molly O’Neill

Updated May 5, 2025

Total Time: 1 hour 15 minutes
Rating: 4(58)
Comments: Read comments

Featured in: The Antidote Is Civilization

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:Four servings

1 pound small red potatoes
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
2 small shallots, peeled and minced
9 tablespoons extra-virgin olive oil
1 ¼ teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
¾ pound fresh green beans, trimmed and halved
2 scallions, thinly sliced
2 teaspoons chopped fresh thyme
2 small cans solid white water-packed tuna, drained
4 teaspoons chopped Italian parsley
4 medium-size ripe tomatoes, cored and cut into wedges
1 head Boston lettuce, cored, leaves torn into bite-size pieces
4 hard-cooked eggs, peeled and quartered
8 anchovy fillets
32 nicoise olives

Ingredient Substitution Guide

Preparation

Step 1
Steam the potatoes until tender, about 30 minutes. Cool. In a bowl, whisk together the mustard, lemon juice and shallots. Whisking constantly, add the olive oil in a slow, steady stream. Season with the ¾ teaspoon of salt and the pepper. Set aside.
Step 2
Blanch the green beans in salted boiling water until crisp-tender, about 8 minutes. Drain and run under cold water. Drain. Place in a bowl and toss with 2 tablespoons of the dressing and salt and pepper to taste.
Step 3
Thinly slice the potatoes and put in a bowl. Add the scallions and thyme. Toss with 2 tablespoons of dressing, ½ teaspoon of salt and pepper. Place the tuna in a bowl and toss with 2 tablespoons of dressing, parsley and salt and pepper to taste.
Step 4
Toss the tomatoes with 4 teaspoons of dressing and salt and pepper. Toss lettuce with 1 tablespoon dressing and salt and pepper.
Step 5
Divide the lettuce among 4 large plates, mounding it in the center. Surround with mounds of the potato salad, tomatoes, tuna salad, green beans and egg. Coil 2 anchovies over the eggs on each plate. Scatter the olives over the tomatoes and the eggs. Serve immediately.