F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Salade Niçoise
© Melanie Acevedo

Salade Niçoise

  • SERVINGS: 4
  • FAST

Though it's justifiably famous, this Provençal specialty is hardly untouchable. Feel free to include any kind of vegetable you like. Radishes, blanched leeks, roasted peppers (or pimientos as in this recipes), marinated artichokes, and chickpeas are just a few of the additions we've enjoyed over the years. Lettuce is untraditional, too, but good; we've arranged our salade niçoise on a bed of romaine.

  1. 1/2 pound small red potatoes (about 4), or 1 large potato, quartered
  2. 1/4 pound green beans, halved
  3. 2 tablespoons red- or white-wine vinegar
  4. 1 tablespoon Dijon mustard
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon fresh-ground black pepper
  7. 1/2 cup olive oil
  8. 1 head romaine lettuce (about 1 1/4 pounds), torn into bite-size pieces (about 3 quarts)
  9. 4 hard-cooked eggs, peeled and quartered
  10. 1 2-ounce tin anchovy fillets, drained
  11. 2 tablespoons drained capers
  12. 1 6-ounce can tuna, drained
  13. 1/4 cup drained diced pimientos (from a 4-ounce jar)
  14. 1/4 cup pitted and chopped black olives, such as NiÇoise or Kalamata
  1. Put the potatoes in a medium saucepan of salted water and bring to a boil. Boil for 5 minutes and then stir in the beans. Continue boiling until the beans and potatoes are tender, about 5 minutes longer. Drain thoroughly. When the potatoes are cool enough to handle, peel them and cut them into quarters.
  2. Meanwhile, in a glass or stainless-steel bowl, whisk together the vinegar, mustard, salt, and pepper. Add the oil slowly, whisking. In a large glass or stainless-steel bowl, toss the romaine with 1/4 cup of the vinaigrette and then transfer to a platter or individual plates.
  3. In the same bowl, toss the potatoes with 1 tablespoon of the vinaigrette and pile them on top of the romaine. Repeat with the green beans and the eggs, tossing each with 1 tablespoon of the vinaigrette and then arranging it on the romaine. Arrange the anchovies, capers, tuna, pimientos, and olives in piles on the lettuce. Pass any remaining vinaigrette at the table.

Suggested Pairing

For an elegant evening on the patio, why not pull out all the stops and enjoy a festive rosé Champagne with this classic salad. Champagne's deceptively high acidity will contrast with the richness of the tuna while standing up to the dressing's vinegary tang.

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.