Provence’s famous salad Niçoise is traditionally made with boiled potatoes, crisp green beans, anchovies, black olives, hard-cooked eggs and really good canned or jarred tuna. But this classic summer salad is open to suggestions. Here, six ways to reinvent the fantastic French salad.
Serve it hot. Actress Gwyneth Paltrow transforms the salad into a hearty one-dish dinner by roasting tuna steaks on a tangle of beans, tomatoes, anchovies and olives. Instead of hard-cooking the eggs, she cracks them into ramekins and bakes them until the whites are set but the yolks are still runny.
vGrill it. For a simple, ultra-summery version of the salad, coat tuna steaks in a marinade inspired by Niçoise dressing, grill until medium, then, serve the steaks with a quick salad of green beans, herbs and tomatoes.