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Classic Salade Niçoise

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 or a rose.
5 from 1 vote
Prep Time 25 mins
Total Time 25 mins
Course Salad
Cuisine French
Servings 4


  • 1/2 cup olive oil
  • 2 tablespoon fresh lemon juice
  • 1 teaspoon mustard
  • 1 teaspoon dried thyme
  • Coarse salt ground black pepper
  • 1 lb. Yukon gold or new potatoes quartered
  • 2 tablespoons dry white wine
  • 2 tablespoons chicken or vegetable stock
  • 2 tablespoons chopped parsley
  • 1 tablespoon minced shallot salad
  • 1 cup about 6 ounces, cooked green beans
  • 1 cup halved cherry tomatoes
  • 4 ounces butter lettuce arugula or other greens
  • 1/2 cup pitted black olives such as kalamata or Niçoise
  • 3 or 4 hard-boiled eggs roughly chopped or quartered
  • 12 anchovy fillets
  • 7 oz. can tuna packed in olive oil


  • 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 potato salad:
  • Steam or boil the potatoes just until tender. Cut into bite-sized pieces while still warm and toss gently with the white wine and stock. After a few minutes, toss again.Toss half the vinaigrette with the potatoes, chopped parsley and shallots.
  • Finish the salad:
  • Arrange the cooked green beans, tomatoes, lettuce, hard-boiled eggs and olives in a bowl. Toss with the vinaigrette. Arrange the elements onto four plates, top each with the anchovies and tuna.