French Salade Niçoise Recipe

Method5 steps

1. 1

   Step 1: Bring enough water to cover the 2 eggs to a boil. Add the eggs and cook for the authored 8 1/2 minutes for firmer yolks, or choose 6–7 minutes for softer yolks, using pasteurized shell eggs for that option. For ordinary shell eggs, continue until both white and yolk are firm. Remove with a slotted spoon and chill in ice water or with ice cubes. Peel and halve or quarter once cool. The optional vegetable pots may cook alongside the eggs.

   Boil the eggs · 7 minUses 2 eggs · Water sufficient to cover eggs · Ice water or cubes to stop egg cooking

2. 2

   Step 2: Optional potatoes (2 medium): cover the 2 skin-on potatoes with cold salted water in a separate pot and bring to a boil. Simmer for 15–20 minutes, until a fork slides in easily without the potatoes falling apart. Drain, cool and cut into salad-size pieces.

   Simmer the potatoes · 18 minUses 2 medium potatoes, skin on, optional · Cold water sufficient to cover optional potatoes · Salt for optional potato water

3. 3

   Step 3: Optional green beans (1 bunch): bring enough water to cover the trimmed beans to a full boil and add a little salt. Add the beans and boil for 5 minutes so they stay slightly crunchy. Drain quickly and chill in ice water or with ice cubes.

   Boil the green beans · 5 minUses 1 bunch green beans, trimmed, optional · Boiling water sufficient to cover optional beans · Salt for optional bean water · Ice water or cubes for optional green beans

4. 4

   Step 4: Whisk the 4 tbsp extra-virgin olive oil, 1 tbsp balsamic vinegar, finely chopped garlic (1) and 1 pinch coarse salt with either 2 tbsp chopped fresh basil OR 1 tbsp basil pesto. These dressing herbs are alternatives. Reserve the remaining fresh basil for the salad or another use.

   Uses 4 tablespoons Extra Virgin olive oil · 1 tablespoon Balsamic vinegar · 1 garlic clove, finely chopped · 1 pinch coarse salt, for the vinaigrette · 2 tbsp chopped fresh basil ONLY for basil dressing · 1 tbsp pesto ONLY instead of dressing basil

5. 5

   Step 5: Once the cooked ingredients have cooled, toss the washed butter lettuce (1 head) with half the prepared vinaigrette and place in a bowl or on a platter. Arrange the cooked peeled eggs, drained tuna (1 can), olives, chopped shallot (1) and green onion (1), radishes (8), tomatoes, drained quartered artichoke hearts, ready-to-eat shelled fava beans (1/2 cup) and sliced Persian cucumbers (2). Add the cooled potato and green-bean components only if prepared. Scatter over the remaining fresh basil as desired, reserving any excess for another use. Add optional sardines or capers. Drizzle over the remaining prepared vinaigrette, finish with optional lemon (1) juice and serve with an optional baguette.

   Uses 1 head butter lettuce, washed and dried · Cooked, chilled, peeled eggs · 1 can tuna, drained · 10 Niçois olives OR Kalamata olives · 1 shallot, finely chopped · 1 green onion, finely chopped · 8 radishes, very thinly sliced · 2 Roma tomatoes, quartered