Prep time 20 mins
Cook 20 mins
“The Niçoise salads I ate in France when I was a kid all featured good canned tuna, the kind so richly infused with olive oil it was the ocean equivalent of butter,” says Melissa Clark. “Look for tuna packed in olive oil in cans or jars, rather than anything packed in soybean oil or water.”
2 tbsp finely chopped eschallots
2 tsp Dijon mustard
2 tsp red wine vinegar
4 oil-packed anchovy fillets, finely chopped
1/3 cup extra-virgin olive oil,
plus more as needed 450g baby or very small red potatoes
450g haricots verts (green beans), trimmed
2 large ripe tomatoes, cut into chunks
4 large eggs
280g good-quality olive oil–packed tuna, drained
1⁄2 cup Niçoise olives
Chopped fresh basil leaves, to taste
1. In a small bowl, whisk together eschallots, mustard, vinegar, anchovies, a pinch of salt, and pepper to taste. Slowly whisk in the oil until the dressing is emulsified. Taste, and add more salt if needed.
2. In a pot of salted boiling water, cook the potatoes until tender (10-15 minutes). Use a slotted spoon to transfer the potatoes to a large bowl (save the water in the pot); pat the potatoes dry and toss with enough of the dressing to thoroughly coat them. Taste and add more salt if needed.
3. Bring the potato water back to a boil and add the green beans. Cook until crisp (2-3 minutes). Drain, pat the beans dry, and add them to the bowl containing the potatoes, tossing with a little more of the dressing.
4. In a separate bowl, combine tomatoes and more of the dressing. Taste and add more salt if needed.
5. While the vegetables marinate, cook the eggs: Place the eggs in a medium pot and add water to cover by 21/2 cm. Bring to a boil. Immediately remove from the heat, cover, and set aside for 8 minutes.
6. Meanwhile, fill a bowl with ice and cold water. Transfer the eggs with a slotted spoon to the bowl of ice water. Once they are cool enough to handle, peel and halve the eggs lengthwise. Sprinkle lightly with salt.
7. Arrange the potatoes, green beans, tomatoes, egg halves, and tuna on a large platter. Scatter the olives over all. Spoon the remaining dressing over the salad. Drizzle the salad with oil and sprinkle with basil.
Recipe by Melissa Clark, Photography Laura Edwards, from the book Dinner in French.