Mushroom Free Classic Niçoise Salad
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Learn more →Ingredients
4 servings
For the salad
- 1 lb small waxy potatoes (such as fingerling or baby yukon gold), halved
- 8 oz haricots verts or thin green beans, trimmed
- 4 large eggs
- 2 cans (5 oz each) oil-packed tuna, drained
- 1 head butter lettuce or romaine, leaves separated and torn
- 1 cup cherry tomatoes, halved
- ½ cup niçoise olives or kalamata olives, pitted
- 1 can (2 oz) anchovy fillets in oil, drained
- 2 tbsp capers, drained
For the vinaigrette
- 1 tbsp dijon mustard
- 3 tbsp red wine vinegar
- 1 small shallot, finely minced
- 1 clove garlic, finely grated or minced
- ½ cup extra-virgin olive oil
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Place the potatoes in a large pot, cover with cold salted water by 2 inches, and bring to a boil over high heat. Cook until a paring knife slides through the center of a potato with no resistance, about 12–15 minutes. Use a slotted spoon to transfer the potatoes to a colander; leave the water boiling.
- 2
Drop the haricots verts into the same boiling water and cook until bright green and just tender with a slight snap, about 3–4 minutes. Transfer immediately to a colander and run under cold water until cool to the touch, then pat dry.
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