She Strengthens

Summer Vibes on a Plate: A Niçoise Salad Recipe

Imagine yourself basking in the warmth of the French Riviera, surrounded by the gentle lapping of the Mediterranean Sea against the shore. Even if you can’t physically be there, you can still bring a taste of summer to your table with a classic Niçoise salad.

A Game Plan for Success

To make this salad a reality, prepare the dressing, potatoes, and green beans ahead of time. Just remember to toss the warm potatoes in the dressing for maximum flavor. Let all the ingredients come to room temperature before assembling the salad. You can choose to pit the olives or leave them whole, depending on your preference.

The Perfect Ingredients

For the dressing:

• 1/4 cup champagne vinegar
• 1/2 teaspoon Dijon mustard
• Kosher salt
• Freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 2 tablespoons finely chopped fresh herbs (parsley, tarragon, or chives)

For the salad:

• 8 ounces Yukon Gold potatoes
• Kosher salt
• 6 ounces green beans
• Freshly ground black pepper
• 4 large eggs
• 6 to 8 ounces good-quality oil-packed tuna
• 8 ounces ripe tomatoes
• 10 ounces Bibb or butter lettuce
• 8 anchovy fillets
• 1/4 cup black olives (niçoise or kalamata)

Bringing it All Together

To make the dressing, whisk together the vinegar, mustard, salt, and pepper in a medium bowl. Slowly add the olive oil, whisking continuously. Stir in the chopped herbs and season to taste.

Next, cook the potatoes and green beans until tender. Slice the potatoes and toss them with some of the dressing while still warm. Set aside. Blanch the green beans and rinse them under cold water to stop the cooking process. Pat dry and set aside.

Hard-boil the eggs and slice them into quarters. Season with salt and pepper. In separate bowls, toss the tuna, tomatoes, and green beans with just enough dressing to coat. Season to taste.

In a large bowl, combine the lettuce and enough dressing to coat. Arrange the lettuce on a platter, followed by the tuna, potatoes, tomatoes, eggs, and green beans. Top with anchovy fillets and olives. Serve immediately, with any remaining dressing on the side.

Savoring the Flavor

This Niçoise salad is a symphony of flavors and textures, with each bite transporting you to the sun-kissed Mediterranean coast. So go ahead, take a seat under the umbrella, sip your crisp white wine, and indulge in this delightful summer treat.