Classic French Niçoise Salad Recipe

Because a classic niçoise is a composed salad with no cooked ingredients, making one couldn’t be easier. Just stick to seasonal produce at the height of its game, whip up a quick vinaigrette, and make it all look good on the plate. Favas look good at the market? Add ‘em. Ramps in season? You bet they belong here.

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon dijon mustard
• Kosher salt
• Black pepper to taste
• 1 handful green beans, ideally haricots verts (if you’d like, blanch the haricots verts in boiling water, drain, and shock them in ice water for extra snap)
• ¼ cup olives, pitted (kalamata olives, black olives, or niçoise olives)
• ½ cup cherry tomatoes, halved (or 1 small heirloom tomato, large-diced or quartered)
• ½ cup red potatoes or new potatoes, boiled, cooled, and halved if large
• 3-4 anchovy fillets
• 1 hard-boiled egg, halved or quartered

Optional:

• Finely chopped red onion or shallots (let them sit in a tablespoon or two of fresh lemon juice for a light pickle before adding)
• Tuna, whether in the form of grilled fresh tuna steaks or cured in olive oil
• Asparagus, blanched
• Romaine lettuce
• Loose herbs, like fresh basil leaves or fresh thyme

1. 1

   In a small bowl, whisk together the olive oil, lemon juice, vinegar, mustard, 1 teaspoon salt, and pepper.

2. 2

   Arrange the salad components in snug, separate piles on the plate, or mix together and toss with as much vinaigrette as you’d like.

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