The Stuff You Need:
For 4 servings:
1 Pound Red-skinned Potatoes, sliced 1/3 inch thick
Kosher salt
10 Ounces thin Green Beans, trimmed
4 large Eggs, hard-boiled
8 Cherry Tomatoes, halved or quartered
1 Head Boston Lettuce, leaves separated
Two 5.5 ounce cans fine quality Tuna, packed in olive oil, drained
1/2 Cup Nicoise Olives*
Vinaigrette dressing: I recommend Mom’s Vinaigrette or Athena’s Dream.
Here's How It's Done:
- Place sliced potatoes in a pot, cover with cold water and a generous pinch of salt. Bring to a simmer over medium-high heat and cook until fork tender, about 5 minutes. Drain and set aside.
- Bring another pot of water to a boil, add the green beans and cook for 2 to 4 minutes. Drain and transfer to bowl filled with ice water. When cool, drain and pat dry.
- Place eggs in the pot you cooked the potatoes in, cover with water plus 1 inch. Bring to a simmer over medium-high heat, then cover and remove from heat. Let stand 10 to 12 minutes, then run under cold water to cool. Peel under cold water.
- Toss tomatoes in small bowl with salt & pepper. Add 1/4 cup vinaigrette to potatoes and toss to coat. Quarter the hard-cooked eggs.
- Divide lettuce among the 4 plates. Arrange the potatoes, green beans, eggs, tomatoes and tuna on top. Drizzle on the dressing and garnish with olives. Bon Appetit!
Notes:
*Nicoise Olives – Regular Black Olives or Kalamata Olives are fine too.
Here’s a version of Nicoise salad with fried calamari instead of tuna. It was very delicious.
Final Thoughts:
There are a ton of variations on this salad that have sparked a lot of controversy among the purists. Check out this article, Salade Nicoise , for the whole story and examples of how creative chefs have elevated this classic dish.
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