Niçoise Salad
A delightful, rich recipe that feels more like a full meal than just a salad!
Ingredients
Directions
- 1
Boil the potatoes and eggs until hard-boiled.
- 2
Blanch the green beans in boiling water for 2 minutes, then cool in ice water to preserve their color.
- 3
Tear the lettuce into pieces and place it in a salad bowl.
- 4
Halve the cherry tomatoes and olives.
- 5
Chop the anchovies into thirds.
- 6
Once cooked, cut the potatoes in half (or more, if they’re larger).
- 7
In a salad bowl, mix the torn lettuce, potatoes, olives, capers, anchovies, green beans, chopped eggs, and cherry tomatoes.
- 8
Heat olive oil in a pan and sear the tuna steaks for a few minutes on each side, leaving them rare inside.
- 9
Slice the tuna into strips.
- 10
For the dressing, whisk together olive oil, vinegar, and mustard until smooth.
- 11
Toss half the dressing with the salad.
- 12
Arrange the salad on a plate, place the sliced tuna on top, and drizzle the remaining dressing over the tuna.
