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Salade Niçoise from France

Recipe
French Cuisine
Salad
Fish

Created by a Parisian chef in 1903, the classic Niçoise salad remains one of France’s most beloved dishes. Best enjoyed with a well-chilled glass of rosé.

The Editors
In late 19th-century Paris, people had a rather romantic idea of life on the Côte d’Azur. Tuna, hard-boiled eggs, crisp green beans, and anchovies were combined in a bowl and transformed into what would become the famous Salade Niçoise. The earliest known recipe dates back to 1903, when celebrated chef Auguste Escoffier included the dish in his Guide Culinaire, along with capers among its ingredients. Today, the salad is often enriched with artichokes and is traditionally enjoyed with a glass of refreshing rosé. Ingredients: 2 servings

For the dressing

Ingredients
4 tablespoon(s) olive oil
1 tablespoon(s) vinegar
A squeeze of lemon juice
1 teaspoon(s) Dijon mustard
Salt
Pepper
3 spring onions

For the croutons

Ingredients
1 small white loaf or bread roll
3 tablespoon(s) olive oil

For the salad

Ingredients
200 g fresh tuna fillet
A little oil
1 handful green beans
4 new potatoes
4 small tomatoes
2 hard-boiled eggs
4 anchovy fillets
Black olives, to taste
Fresh basil leaves

Preparation

Briefly sear the tuna in a little oil. The centre should remain almost raw.

Blanch the green beans. Peel, cook, and quarter the potatoes.

For the dressing, whisk together the olive oil, vinegar, lemon juice, Dijon mustard, salt, and pepper. Stir in the spring onions, finely sliced into rings.

Prepare the croutons by cutting the bread into cubes, tossing them with olive oil, and toasting until golden and crisp.

Quarter the tomatoes and eggs. Arrange the vegetables around the tuna on serving plates. Add the anchovies and black olives, if using.

Drizzle the dressing over the salad and finish with fresh basil leaves and the croutons.

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