How to Make Classic Salade Niçoise with Tuna and Anchovies

Simple Summary

Salade Niçoise is a vibrant French salad that combines fresh vegetables, tuna, and anchovies for a delightful Mediterranean flavor profile. This classic dish is perfect for a light yet satisfying meal.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 4 large eggs
• 1 lb small new potatoes, halved
• 8 oz green beans, trimmed
• 2 (5 oz) cans of high-quality tuna in olive oil, drained
• 1 cup cherry tomatoes, halved
• 1/2 cup Niçoise olives
• 1/4 cup red onion, thinly sliced
• 8 anchovy fillets
• 1 head of Boston lettuce, leaves separated and washed
• 2 tbsp capers, drained

For the dressing:

• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Place the eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 9 minutes. Transfer eggs to an ice bath, then peel and quarter when cool.

2. In a large pot of salted water, boil the potatoes until tender, about 10-12 minutes. Remove with a slotted spoon and set aside to cool.

3. In the same pot, blanch the green beans for 3-4 minutes until crisp-tender. Drain and immediately plunge into ice water. Drain again and pat dry.

4. Whisk together all dressing ingredients in a small bowl.

5. Arrange the lettuce leaves on a large platter or individual plates.

6. Top with the cooled potatoes, green beans, tuna chunks, cherry tomatoes, olives, and red onion.

7. Add the quartered eggs and anchovy fillets.

8. Sprinkle capers over the salad.

9. Drizzle the dressing over the salad just before serving.

10. Serve immediately, allowing diners to toss their individual portions if desired.

Chef's Notes

• For the best flavor, use high-quality canned tuna packed in olive oil.
• You can substitute canned salmon for tuna if preferred.
• To make this salad ahead, prepare all components and store separately in the refrigerator. Assemble and dress just before serving.
• For a vegetarian version, omit the tuna and anchovies and add extra vegetables like artichoke hearts or roasted bell peppers.

Nutritional Info

Per serving: Approximately 420 calories, 25g protein, 30g carbohydrates, 25g fat (mostly healthy fats from olive oil and fish). This salad is rich in omega-3 fatty acids, vitamins A and C, potassium, and fiber.

Serving Suggestions

Serve this Salade Niçoise as a main course for lunch or a light dinner. It pairs wonderfully with a crisp white wine like Sauvignon Blanc or a light rosé. For a complete meal, offer some crusty French bread on the side. This salad is perfect for outdoor dining and picnics during warm weather.