Niçoise Salad is a perfect, show-stopping salad for your next summer get together. It’s easy, delicious, refreshing, and most of all stunningly beautiful! You can prepare all the components ahead of time to make it a cinch to put together before your guests arrive.
For the salad
- 12 new "baby" potatoes washed
- 1-2 sprigs fresh rosemary
- 1/4 of an onion
- 15 whole peppercorns
- 1 tbsp salt heaping
- 200 g French green beans haricots verts
- 3-4 eggs
- 1 jar tuna, packed in olive oil, drained
- 12 small tomatoes cut in half
- 8 radishes washed and cut in half or quarters
- 12-15 sugar snap peas rinsed
- 1/4 cup large capers
- 1 cup good quality olives
- 8 balls mini Boconcini cheese
- enough salad greens of your choice to cover your serving platter. washed and dried if necessary
For the vinaigrette
- 2 anchovy fillets, packed in olive oil, drained and mashed with a fork
- 1 small shallot minced
- 1-2 tsp. each of fresh parsley, dill and basil finely chopped
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tbsp whole grain Dijon mustard
- salt and pepper to taste
FOR THE POTATOES: Put the potatoes in a pot and cover with cold water by 2 inches. Add the onion, salt, peppercorns and rosemary sprigs. Bring to a boil and let simmer for approximately 10 minutes or until when pierced with a sharp, small knife it slips out easily. You can also test for doneness by removing a potato and cutting it in half to check. Prepare the ice bath (cold water and ice). When the potatoes are done remove them from the boiling water with a slotted spoon and place directly into ice bath. Let cool completely, remove from water and dry. Set aside.
FOR THE BEANS: Bring the potato water back up to a boil. Add the beans and blanch for 1 minute only. Drain and add to ice bath with potatoes. Add more ice if necessary to keep it cold. Let cool, drain and dry. Set aside.
EGGS: In a medium pot bring enough water to a boil to cover eggs but don't add the eggs yet. When water is boiling gently submerge cold eggs into pot with a spoon. Turn down the heat so the water is simmering and let eggs cook for 7-9 minutes depending on how well done you like your yolks. Drain and place directly into a bowl with coldest tap water and let cool completely. At least 15 minutes. Crack the shells on the counter top and peel. Rinse, dry. Cut in half if using in the same day but leave whole if storing overnight. Set aside.
Prepare all of the other ingredients as instructed in the ingredient list. Everything can be kept covered, separately, in the fridge for several hours or overnight.
ASSEMBLE THE SALAD
On a platter, large enough to hold all your goodies, arrange the salad greens in one layer or more as per your preference.
Here's your turn to get creative! Gather all your prepped ingredients. Use my photo for reference of how to arrange everything or get your artistic juices flowing and do your own thing. At this point the salad can be covered and kept in the fridge for several hours.
When ready to serve, drizzle vinaigrette over the salad. Serve extra vinaigrette on the side for everyone to add as much as they like.
1. Undressed salad can be stored, covered, in the fridge for 24 hours. Dressed salad is still good the next day but the greens may be a little soggy.
2. Prepared components can be stored, covered, in the fridge for 24 hours.
3. Boiled eggs can be kept in their shell, in the fridge for one week.
4. Store vinaigrette in the fridge for one month. To liquefy the oil again before using, run your jar or container under hot tap water to bring it back to room temperature.