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FrenchStarter
Salade Niçoise
Seared tuna crowns this vibrant Provençal salad, where tender potatoes, silky eggs, and crisp green beans showcase the best of French bistro cooking. Bright flavors from fresh greens, tomatoes, and red onion mingle with perfectly cooked fish in every bite. Make this elegant yet easy starter when you want to impress without spending hours in the kitchen.
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Instructions
- 1
Bring a large pot of salted water to a boil. Add eggs and cook for 10 minutes. Remove eggs and place in ice water. Add potatoes to the same water and cook for 12-15 minutes until tender. Remove and cool.
- 2
Blanch green beans in the same boiling water for 3-4 minutes until crisp-tender. Transfer to ice water to stop cooking. Drain and set aside.
- 3
For the vinaigrette, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl.
- 4
Season tuna steaks with salt and pepper. Heat a grill pan or skillet over high heat. Sear tuna for 1-2 minutes per side for rare, or longer for desired doneness. Let rest, then slice into 1/4-inch thick pieces.
- 5
Peel and quarter the hard-boiled eggs.
- 6
Arrange mixed greens on a large platter or individual plates. Artfully arrange the tuna, eggs, potatoes, green beans, tomato wedges, cucumber slices, and red onion over the greens.
- 7
Scatter Niçoise olives, anchovy fillets, and capers throughout the salad.
- 8
Drizzle the vinaigrette over the entire salad just before serving.
- 9
Garnish with fresh herbs and serve immediately with crusty bread if desired.
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