Salade niçoise is a Mediterranean classic that celebrates the sun-drenched flavors of the French Riviera. With juicy tomatoes, eggs, fresh tuna, and black olives, it's a complete, light, and deliciously colorful meal that will delight your palate in every season.
⏱️40 min
📊Easy
👥4 servings
🍽️Main
lightquickbudget-friendlyfamily
Ingredients
400 glettuce or mixed salad greens
4 piècesripe tomatoes
4 piècesfarm eggs
300 gfresh tuna or canned tuna in olive oil
150 gNiçoise black olives
8 filetsanchovy fillets in oil
2 piècesred or yellow bell peppers
1 piècered onions
150 gfresh radishes
80 mlextra virgin olive oil
30 mlred wine vinegar
1 cuillère à caféDijon mustard
à volonté pincéesalt and freshly ground pepper
Instructions
1COOK THE EGGS: Plunge the eggs into cold water and bring to a boil. Once the water is boiling, reduce the heat and cook for exactly 10 minutes for eggs with a runny yolk but just set whites. Immediately transfer to ice water to stop the cooking and make peeling easier. This will keep the yolks rich and creamy when you add them to the salad.
2PREPARE THE RAW VEGETABLES: Gently wash and dry the lettuce by spinning it or patting it with paper towels to prevent it from becoming waterlogged. Cut the tomatoes into thick wedges, removing excess seeds to prevent the salad from becoming watery. Thinly slice the red onion and radishes into rounds. Clean and cut the peppers into regular strips, removing the seeds. Precise cutting gives prestige to your presentation.
3PREPARE THE TUNA: If using fresh tuna, lightly pan-sear it with a little olive oil for 2-3 minutes on each side until the flesh is just opaque on the outside but still pink in the center. Let it cool, then flake it roughly. If using canned tuna, drain it well and shred it with a fork. This preparation is crucial for achieving a pleasant texture in every bite.
4PREPARE THE VINAIGRETTE: In a small bowl, combine the Dijon mustard, vinegar, and a pinch of salt. Whisk vigorously to emulsify well. Slowly pour the extra virgin olive oil in a thin stream while continuing to whisk vigorously, as if making mayonnaise. You should obtain a homogeneous and slightly thick vinaigrette. Taste and adjust the seasoning with freshly ground pepper. The vinaigrette should be balanced: neither too acidic nor too oily.
5ASSEMBLE THE SALAD: Pour the lettuce into a large salad bowl or arrange it on individual plates. Pour a third of the vinaigrette and toss gently to coat well. Then arrange the tomatoes, peppers, onions, and radishes in a harmonious manner. Place the flaked tuna in the center, then generously scatter the black olives. Arrange the hard-boiled egg quarters around and place the anchovies in a cross pattern on top for an authentic aesthetic presentation.
6FINISH AND SERVE: Drizzle the remaining vinaigrette lightly over everything, letting the flavors bloom delicately. Feel free to use a little more extra virgin olive oil to enhance the noble ingredients of this dish. Serve immediately at room temperature or slightly chilled. This salad is best enjoyed within 30 minutes of assembly so the lettuce remains crispy and all the flavors stay distinct and vibrant.