Makes 6 servings
This is a hearty salad, perfect for a main course at any meal. You’ll want to look for high-quality tuna to feature in your salad, or make your own! If you can’t find small Niçoise olives, you can use Kalamata.
Ingredients
Potatoes
- 2 cups fingerling potatoes
- 1 1/2 teaspoons olive oil
Vinaigrette
- 2 tablespoons white wine vinegar or lemon juice
- 1/2 cup extra-virgin olive oil
- 1 1/2 teaspoons finely chopped shallots
- 1 tablespoon prepared Dijon mustard
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Salad
- 1 head Bibb lettuce, leaves separated, washed, and dried
- 1 cup plum tomato, cut into quarters
- 1 yellow bell pepper, seeded and thinly sliced into strips
- 3 radishes, thinly sliced
- 1/2 cup tuna canned in olive oil, drained
- 6 hard-boiled eggs, quartered
- 2 cups haricots verts or green beans, ends trimmed, blanched
- 12 anchovy fillets
- 1/4 cup finely chopped chives
- 36 Niçoise olives, pitted, if desired
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Directions
- To prepare the potatoes: Put the potatoes in a medium pot with enough salted water to cover and bring to a boil over high heat. Reduce the heat to establish a simmer and cook until tender, about 8 minutes. Drain the potatoes and set aside until cool enough to handle. Peel the potatoes and slice them lengthwise in half (or quarter them, depending on the size). Reserve in the olive oil.
- To make the vinaigrette: Whisk together the vinegar or lemon juice, olive oil, shallots, and mustard until the mixture is well combined. Season with salt and pepper.
- To compose the salad: Dress the lettuce leaves very lightly with the vinaigrette. Reserve the leftover vinaigrette. Line a salad platter with the dressed lettuce leaves.
- Arrange the tomatoes, bell pepper, radishes, tuna, eggs, haricots verts or green beans, potatoes, anchovies, chives, and olives in rows on top of the lettuce. Dress with a drizzle of the remaining vinaigrette and season with salt and pepper.
