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Salad Niçoise, a French composed salad, the Niçoise salads are always made with raw vegetables and served with anchovies. Nicoise salads that are served in America are typically served on a bed of lettuce and include cooked green beans and potatoes.
*Marinate tuna steaks in a little olive oil for an hour. Heat a large skillet on medium high heat, or place on a hot grill. Cook the steaks 2 to 3 minutes on each side until cooked through.
1 Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium
bowl; season to taste with salt and pepper and set aside.
2 Bring potatoes and 4 quarts cold water to boil in a large pot. Add 1 tablespoon
salt and cook until potatoes are tender, 5 to 8 minutes. Transfer potatoes to a
medium bowl with a slotted spoon (do not discard boiling water). Toss warm
potatoes with 1/4 cup vinaigrette; set aside.
3 While potatoes are cooking, toss lettuce with 1/4 cup vinaigrette in large bowl
until coated. Arrange bed of lettuce on a serving platter (I used two serving
platters, shown in the photos). Cut tuna into 1/2-inch thick slices, coat with
vinaigrette. Mound tuna in center of lettuce. Toss tomatoes, red onion, 3
tablespoons vinaigrette, and salt and pepper to taste in bowl; arrange tomato-
onion mixture on the lettuce bed. Arrange reserved potatoes in a mound at edge
of lettuce bed.
4 Return water to boil; add 1 tablespoon salt and green beans. Cook until tender
but crisp, 3 to 5 minutes. Drain beans, transfer to reserved ice water, and let
stand until just cool, about 30 seconds; dry beans well. Toss beans, 3
tablespoons vinaigrette, and salt and pepper to taste; arrange in a mound at
edge of lettuce bed.
5 Arrange hard boiled eggs, olives, and anchovies (if using) in mounds on the
lettuce bed. Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire
salad with capers (if using), and serve immediately.
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