Niçoise Salad

Niçoise Salad
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  • ¼ cup black olives, such as niçoise or kalamata
  • 8 anchovy fillets, rinsed and patted dry
  • 10 ounces Bibb or butter lettuce (about 1 head), washed, dried, and torn into bite-sized pieces
  • 8 ounces ripe tomatoes, sliced into ¾-inch wedges
  • 6 to 8 ounces good-quality oil-packed tuna, drained and broken into large chunks
  • 4 large eggs, "hard-boiled":/recipes/28554 and peeled
  • Freshly ground black pepper
  • + 11 more ingredients
    • 6 ounces green beans, ends trimmed and cut into 2-inch pieces
    • Salt
    • 8 ounces Yukon Gold potatoes (about 2 medium)
    • For the salad::
    • 2 tablespoons finely chopped fresh herbs, such as parsley, tarragon, or chives
    • ½ cup extra-virgin olive oil
    • Freshly ground black pepper
    • Salt
    • ½ teaspoon Dijon mustard
    • ¼ cup champagne vinegar
    • For the dressing::

For the dressing: Whisk the vinegar, mustard, and a large pinch each of salt and pepper in a medium, nonreactive bowl until combined. Whisk in the olive oil in a slow, steady stream. Stir in the herbs, taste, and season with more salt and pepper as needed; set aside. For the salad: P...

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