French
Salade Nicoise
Niçoise salad with crisp market vegetables, tuna, anchovies, olives, basil, jammy eggs, and bright vinaigrette.
4 servings · 35 minutes prep · 9 minutes cook
Ingredients
Main
- 4 large eggs
- 1 garlic clove, halved
- 1 1/2 lb ripe tomatoes, cut into wedges
- 1 small cucumber, peeled in stripes, seeded, and sliced
- 1 small green bell pepper, very thinly sliced
- 6 radishes, thinly sliced
- 4 scallions, thinly sliced
- 6 oz shelled fresh fava beans or trimmed baby artichoke hearts
- 10 oz best-quality oil-packed tuna, drained in large flakes
- 8 anchovy fillets
- 1/2 cup Nicoise olives
- 2 tbsp red wine vinegar
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/3 cup olive oil
- 1/3 cup basil leaves, torn
Directions
Method
- Cook the eggs in simmering water for 9 minutes, then chill, peel, and quarter them.
- If using fresh fava beans or baby artichoke hearts, steam or blanch them until just tender. Shock fava beans in cold water and slip off tough skins; cool artichokes before arranging.
- Rub a wide serving bowl with the cut garlic, then discard the garlic so the salad keeps a gentle allium aroma.
- Add the tomatoes, cucumber, bell pepper, radishes, scallions, and fava beans or artichokes. Season with the kosher salt and black pepper.
- Drizzle with the red wine vinegar and olive oil, then toss gently with the basil leaves until the vegetables are glossy and seasoned.
- Arrange the oil-packed tuna, eggs, anchovy fillets, and Nicoise olives over the vegetables. Serve immediately while the vegetables are crisp and juicy.
