Ingredients Jump to Instructions ↓

  1. Vinaigrette

  2. 2 Garlic cloves - minced

  3. 1 teaspoon 5ml Dijon mustard

  4. 3 tablespoons 45ml Red wine vinegar

  5. 1/2 Lemon - juiced

  6. 2 tablespoons 30ml Chopped fresh flat-leaf parsley

  7. 2 tablespoons 30ml Minced fresh tarragon

  8. 1/2 cup 118ml Extra-virgin olive oil

  9. Salad

  10. 1 lb 454g / 16oz Small red new potatoes - scrubbed, halved

  11. 8 lbs 3632g / 128oz Eggs (large)

  12. 1/2 lb 227g / 8oz Haricots verts or French green beans - stems trimmed

  13. 2 lbs 908g / 32oz Fresh sushi-quality tuna

  14. 2 tablespoons 30ml Extra-virgin olive oil

  15. Sea salt - to taste

  16. Freshly-ground black pepper - to taste

  17. 1 Teardrop or cherry tomatoes - halved

  18. 1 cup 237ml Nicoise olives

  19. 16 Anchovy fillets

  20. 16 Caper berries with stems

  21. 1/2 Fresh chives - snipped in half

Instructions Jump to Ingredients ↑

  1. To make the Vinaigrette: Combine all ingredients in a mason jar. Screw the cap on the jar and shake the vinaigrette vigorously to emulsify. Set the dressing aside while preparing the salad so the flavors can marry.

  2. Cooking the potatoes, eggs, and green beans in the same pot cuts down on prep time and clean up. To do this, put the potatoes in a large saucepan, add water to cover and a nice pinch of salt; bring to a boil over medium heat. Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs.

  3. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender.

  4. Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water. Peel the shells off the eggs and cut them in 1/2 lengthwise.

  5. Place a large skillet over medium-high heat. Rub the tuna on all sides with olive oil, and a bit of the vinaigrette; season with a fair amount of salt and pepper. Lay the tuna in the hot pan and sear for approximately 2 minutes on each side; as the tuna cooks, the red meat will become whiter. Transfer the tuna to a cutting board and slice.

  6. To assemble the Salad: Combine the potatoes, green beans, tomatoes, olives, anchovies, capers, and chives in a large mixing bowl. Take the vinaigrette and give it another good shake to recombine. Drizzle the salad with enough vinaigrette to fully moisten and toss gently to coat; season with salt and pepper. Take care not to mush up the ingredients -- the important thing about salad nicoise is that it is arranged nicely on a platter with all the elements keeping their individual integrity.

  7. Put the tossed salad down the center of a serving platter and lay the seared tuna attractively across the top and the eggs around the rim. Drizzle with the remaining vinaigrette and serve.

  8. This recipe yields 8 servings.


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