Salade Niçoise 

Eric Duvin shares this classic Provençal salad, combining fresh vegetables, tuna and hard-boiled eggs in the traditional composed style, with each ingredient carefully arranged rather than tossed together. 

Prep time: 30 minutes 
Cook time: 30 minutes 
Serves: 4 

Ingredients 

450 g mixed greens (such as Bibb lettuce, mesclun or rocket) 
2 medium tomatoes, cut into wedges or thick slices 
1 small red onion, thinly sliced 
240 g green beans, trimmed and blanched (optional) 
2 medium potatoes, boiled and sliced (optional) 
2 hard-boiled eggs, halved or quartered 
100 g black Niçoise or Kalamata olives 
1 small cucumber, sliced 
1 can tuna in olive oil, drained (or fresh seared tuna) 
4–6 anchovy fillets 

For the vinaigrette 

45 ml extra virgin olive oil 
15 ml red wine vinegar 
5 ml Dijon mustard 
1 small garlic clove, minced or finely grated 
Salt and freshly ground black pepper, to taste 
5 ml chopped fresh thyme or parsley (optional) 

Method 

Blanch the green beans (if using) in salted boiling water for 2–3 minutes until tender-crisp, then transfer to iced water to stop the cooking. Drain and set aside.  

Boil the potatoes (if using) until cooked, then slice into rounds. 

In a small bowl, whisk together the red wine vinegar, Dijon mustard, garlic, salt and pepper. Add the olive oil and whisk until emulsified. Adjust seasoning to taste. 

Arrange the salad leaves on a large serving platter or individual plates. Arrange the tomatoes, green beans, potatoes, eggs, olives, cucumber and onion over the top. Add the tuna in chunks and lay the anchovy fillets over the salad. 

Drizzle the vinaigrette evenly over the salad. For a composed presentation, avoid tossing. 

Serve as a light main course or starter with crusty bread or a glass of rosé. 

Note 

Traditional salade niçoise does not include potatoes or green beans, focusing on raw vegetables. However, these additions have become common in modern interpretations. 

If preferred, sear a tuna steak in olive oil and slice thinly to replace the canned tuna. 

If you wish, you can add artichoke hearts, capers or radishes for a personal touch.