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Salade Niçoise

Bring this classic warm-weather dish on your next picnic!
This summer staple salad was invented in the southern French city of Nice. It's perfect for picnics as the hearty ingredients pack easily and only taste better as they marinate.
Prep Time 1 hour 15 minutes
Servings 8 servings


  • 1 small shallot chopped
  • 1 c. olive oil
  • 1/4 c. red wine vinegar
  • 2 Tbsp. Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1 1/2 lb. fingerling potatoes
  • 2 c. 8 ounces haricots verts or green beans
  • 4 large eggs
  • 6 romaine lettuce leaves
  • 2 c. cherry tomatoes halved
  • 1/4 c. fresh flat-leaf parsley chopped
  • 1 small bunch radishes halved
  • 2 c. olive oil-packed tuna
  • 1 c. pitted Niçoise or Kalamata olives
  • 1 Tbsp. drained capers
  • 6 anchovy fillets


  • Whisk together shallot, oil, vinegar, and Dijon mustard in a bowl. Season with salt and pepper.
  • Place potatoes in a large pot and cover with cold salted water. Bring to a boil; reduce heat, and simmer until the potatoes are just tender, 10 to 12 minutes. Drain and reserve pot. Once cool enough to handle, halve potatoes lengthwise. Set a steamer basket in reserved pot and fill with 1 inch of water; bring to a boil. Add haricots verts, and cook just until tender, 2 to 4 minutes. Drain and run under cold water.
  • Place eggs in a medium pot and cover with cold water. Bring to a boil. Once boiling, remove from heat and cover pot; let sit for 10 minutes. Transfer eggs to a bowl of ice water and cool completely, about 10 minutes. Peel and halve lengthwise.
  • Place lettuce on a large platter. Top with potatoes, haricots verts, eggs, tomatoes, parsley, radishes, tuna, olives, capers, and anchovies. Drizzle with half the dressing. Serve remaining dressing alongside.
Keyword Salade Niçoise
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