Classic French Salade Nicoise with Tuna and Anchovies

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This iconic composed salad from Nice celebrates the bright produce of the Mediterranean coast. Crisp blanched vegetables, briny olives and anchovies, oil-packed tuna, and jammy eggs are arranged over a bed of greens and finished with a punchy shallot-herb vinaigrette.

Nutrition Facts

Per serving (estimated)

• 465 kcalCalories
• 29 gFat
• 5 gSaturated Fat
• 24 gCarbs
• 5 gFiber
• 6 gSugar
• 26 gProtein
• 820 mgSodium
• 880 mgPotassium
• 110 mgCalcium
• 4 mgIron
• 24 mgVitamin C
• 190 mcgVitamin A

Ingredients

For the shallot-herb vinaigrette

• 1/3 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 small shallot, very finely minced
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped fresh basil
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

For the salad

• 4 large eggs
• 12 ounces baby new potatoes, halved if large
• 8 ounces haricots verts or thin green beans, trimmed
• 1 small head Boston or butter lettuce, leaves torn
• 3 medium ripe tomatoes, cut into wedges
• 1/2 small red onion, thinly sliced
• 1/2 cup Nicoise or other small black brine-cured olives
• 3 tablespoons small capers, drained
• 2 (5-ounce) cans oil-packed tuna, drained and flaked
• 12 oil-packed anchovy fillets
• 1/4 cup fresh basil leaves, torn

Directions

1. Bring a medium saucepan of well-salted water to a boil. Lower the eggs in gently and cook 9 minutes for jammy yolks, then transfer to an ice bath. Cook the potatoes in the same water until fork-tender, 10 to 12 minutes; drain and toss with a splash of the vinaigrette.
2. While the potatoes cook, set up a bowl of ice water. Drop the green beans into the boiling water and blanch exactly 2 minutes for crisp-tender texture, then immediately shock in the ice water. Drain and pat dry.
3. Whisk together the shallot, red wine vinegar, Dijon, basil, thyme, salt, and pepper in a small bowl. Slowly stream in the olive oil while whisking until emulsified. Taste and adjust salt and acidity.
4. Peel and quarter the eggs. Arrange the lettuce on a large platter or in a wide bowl, then artfully pile the warm potatoes, green beans, tomatoes, and red onion over the greens in separate sections.
5. Scatter the olives and capers over the salad, then nestle the flaked tuna, anchovy fillets, and egg quarters on top. Tuck basil leaves between the sections.
6. Drizzle about two-thirds of the vinaigrette over the salad just before serving; pass the remaining dressing at the table. Encourage everyone to gently combine at the table so each fork catches a bit of everything.

Cook’s Notes

• Authentically, a true Salade Nicoise contains no lettuce or cooked vegetables served hot; everything should be cool or room temperature, so let the potatoes cool slightly before assembling.
• Skip anchovies only if you must, but they add the deep umami savor that defines the dish. Look for Spanish or Italian oil-packed fillets for the best flavor and texture.
• Tuna packed in good olive oil (rather than water) keeps the salad rich and satisfying. Spoon a little of that oil into the vinaigrette for extra depth.
• Dress the salad at the very last moment to keep the lettuce crisp and the tomatoes juicy; overdressed Niçoise quickly turns watery.
• For a classic presentation, keep each ingredient in its own cluster on the platter rather than tossing. The composed look is part of the Provençal charm.

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