Salade Niçoise with Dijon Vinaigrette

Salade Niçoise comes from Nice, on the French Riviera, where cooking is all about simple, fresh ingredients and letting them speak for themselves. At its most traditional, it’s an unfussy combination of tomatoes, olives, tuna and eggs, dressed with a simple and delicious vinaigrette. 

Over time, the salad has evolved into the more composed version we see today, with additions like potatoes and green beans that make it a little more substantial and meal-worthy. This version leans into that, while still keeping the spirit of the original which is fresh and simple.

Serves 2–3
Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients

Salad Ingredients:

1 pound fingerling potatoes

3 tablespoons extra-virgin olive oil

Kosher salt and black pepper

1 pound haricot verts, trimmed

1 small head romaine, chopped (about 4 cups)

2 large eggs, hard-boiled, halved or sliced

1 cup cherry tomatoes, halved

1/2 cup olives (Niçoise, Castelvetrano, or Kalamata)

1 (5–7 oz) jar or can high-quality oil-packed tuna, drained and gently flaked, or fresh fish, cooked to your desired temperature

Chopped Italian parsley or chives for serving

Dijon Vinaigrette

1 tablespoon Dijon mustard

3 tablespoons red wine vinegar

1/2 teaspoon honey

1 tablespoon minced shallots

1/3 cup extra virgin olive oil

1/2 teaspoon Kosher salt, plus more to taste

1/8 teaspoon ground black pepper

Instructions:

Place the potatoes in a medium pot of salted water, bring to a boil, and cook until tender (12–15 minutes). Drain, cool slightly, then slice. Drizzle with olive oil and a pinch of salt and pepper while still warm.

Bring a medium pot of salted water to a boil. Add the haricot verts and cook for 3–4 minutes until crisp-tender. Drain the beans, shock in ice water, then drain and dry well.

To make the dressing, in a small bowl whisk to combine the Dijon mustard, vinegar, honey and shallots. Slowly whisk in olive oil until emulsified. Season with salt and pepper and set aside. Alternatively, combine all ingredients in a small (6-8-ounce) mason jar, close and shake vigorously to combine.

Arrange romaine on a platter. Layer potatoes, green beans, tomatoes, eggs, and olives. Nestle the oil-packed tuna in large, tender flakes over the top. Drizzle with vinaigrette, season with salt and pepper, and finish with herbs.