easysaladfishCC0 1.0 Universal
Authentic Salade Niçoise – French Riviera Tuna & Olive Salad
The vibrant sunshine of Nice and the Côte d'Azur: flaked tuna, crisp-tender green beans, soft-boiled eggs, tender potatoes, vine tomatoes, and Niçoise olives in Dijon vinaigrette.
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
4servings
- High-quality tuna in olive oil240 g
- French green beans (haricots verts)200 g
- Small baby potatoes300 g
- Eggs4 piece
- Ripe vine or cherry tomatoes200 g
- Niçoise or small black olives60 g
- Extra virgin olive oil40 ml
- Red wine vinegar15 ml
- Dijon mustard10 g
- Salt
- Freshly cracked black pepper
Preparation Steps
1
Boil baby potatoes in salted water for 12-15 minutes until tender, then halve. Blanch green beans for 3-4 minutes, then plunge into ice water to keep them bright and crunchy.
15 min timer
2
Boil eggs for exactly 7 minutes, cool in cold water, peel carefully, and slice into quarters.
7 min timer
3
Whisk Dijon mustard, red wine vinegar, salt, and pepper in a small bowl, then gradually stream in olive oil to create an emulsion.
3 min timer
4
Compose platter with potatoes, green beans, tomatoes, olives, flaked tuna, and quartered eggs. Drizzle with vinaigrette just before serving.
4 min timer
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Provenance & Public Domain Audit
Source: Classical French Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
