The definitive composed salad. Tuna, eggs, olives, and green beans on a bed of dressed leaves — substantial enough to be a main course.
Method
- Boil the eggs for 7 minutes, then plunge into cold water. Peel and halve.
- Blanch the green beans in salted boiling water for 3 minutes. Drain and refresh in cold water.
- Make the dressing: whisk together the olive oil, vinegar, and mustard. Season well.
- Arrange the salad leaves on a large platter. Dress lightly.
- Arrange the tuna, eggs, beans, tomatoes, and olives on top. Scatter over the red onion and anchovies.
- Drizzle the remaining dressing over everything and serve immediately.
Ingredients
- 2 x 160g tins tuna in olive oil, drained
- 4 eggs
- 200g fine green beans, trimmed
- 200g cherry tomatoes, halved
- 100g pitted Niçoise olives
- 4 anchovy fillets
- 1/2 red onion, very finely sliced
- Mixed salad leaves
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- Salt & black pepper
Hints & Tips
- Don’t toss — a Niçoise is a composed salad. Everything should be arranged, not mixed.
- Use tuna in olive oil, not brine. The quality of the tuna matters here.
- The dressing also works as a general-purpose vinaigrette.
