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Classic Salade Niçoise for Two

Kathleen Flinn
Use good quality tuna packed in oil, not water, for the best flavor. This serves four as a main dish. Pairs nicely with a crisp white such as a sauvignon blanc, Chablis or rose. This serves two but is easily doubled.
5 from 1 vote
Prep Time 25 mins
Total Time 25 mins
Course lunch, Salad
Cuisine French
Servings 2



  • 3 tablespoons olive oil
  • 1 tablespoon fresh lemon juice or white wine vinegar
  • 1/2 teaspoon mustard
  • 1 teaspoon dried thyme
  • Coarse salt
  • ground black pepper

Salad ingredients

  • 2 large Yukon gold potatoes cut into eight pieces
  • 2 tablespoons chicken or vegetable stock (optional)
  • 1 tablespoon chopped parsley
  • 2 teaspoons minced shallot or onion
  • 1 teaspoon capers optional
  • 4 ounces green beans
  • 1 handful cherry tomatoes (halved) or 1 large tomato diced
  • 3 ounces butter lettuce arugula, romaine or other greens
  • 12 cup olives black or green, sliced
  • 2 hard-boiled eggs roughly chopped or quartered
  • 7 oz. can tuna packed in olive oil
  • 4 anchovy fillets optional


Prepare the vinaigrette

  • In a small bowl or jar, mix the lemon juice, olive oil, thyme, two pinches of salt, coarse ground pepper and shake or whisk together until emulsified. Set aside until needed.

Prepare the potatoes

  • Steam or boil the potatoes just until tender. While still warm, toss gently with stock and a bit of salt. After a few minutes, toss again with half the vinaigrette, chopped parsley, capers and shallots or onion.

Compose the ingredients

  • Arrange the cooked green beans, tomatoes, lettuce, hard-boiled eggs and olives in a bowl. Toss with the vinaigrette. Arrange the elements onto two plates, top each with the anchovies and tuna.


Kat's one-pan trick: 
I cook the potatoes, green beans and eggs in the same pan. It's easy if you have a colander or mesh strainer that fits into a medium-sized pan.
  • Fill pan with cold water. Place colander inside and add the chopped potatoes. Bring to a boil and cook for about eight minutes.
  • Add the green beans and cook for another five. Remove the potatoes and beans from the pot in one swoop by removing the colander.
  • Turn the heat down to a simmer and add the eggs. Cook for four minutes, then turn off the heat. Cover and let sit for 10 minutes. It will be easier to peel the eggs while still warm.
  • If you don't have this colander-in-a-pan setup, don't worry. You can use tongs, a large slotted spoon, a small mesh sieve or even chopsticks to pull out the potatoes and green beans, but take care not to burn yourself.
Extra credit
Blanche the green beans. To do this, add ice cubes and water to a bowl large enough to hold the green beans. When the green beans finish cooking, use tongs to plop them into the ice water. The cold water will stop the cooking process and keep the beans nice and green.
Keyword Composed, Easy, French, French cuisine, Salad