40 minutes
A beautifully composed salad with a perfect balance of flavors and textures, featuring tuna, potatoes, green beans, and a vibrant vinaigrette.
cups
Shallots, minced
each
Fresh Basil, chopped
tablespoons
Fresh Thyme, minced
tablespoons
Fresh Oregano, minced
teaspoons
teaspoons
pinches
pinches
Small Red Potatoes, quartered
0 lb
tablespoons
Bibb Lettuce, torn into bite-size pieces
0 lb
Olive Oil-Packed Tuna, drained
0 oz
Tomatoes, cored and cut into eighths
each
Red Onion, sliced very thin
each
Green Beans, trimmed and halved crosswise
0 oz
Hard-Cooked Eggs, peeled and quartered
pieces
Nicoise Olives, pitted
cups
Anchovy Fillets, rinsed
fillets
Capers, rinsed
tablespoons
1. Prepare the vinaigrette
In a medium bowl, whisk together the extra-virgin olive oil, lemon juice, minced shallot, chopped basil, minced thyme, minced oregano, Dijon mustard, and a pinch of salt and pepper. Whisk until the mixture is well blended and uniform.
2. Cook the potatoes
Place the quartered potatoes in a large pot of salted water and bring it to a boil. Cook the potatoes for about 5 to 8 minutes until they are tender when pierced with a fork. Drain the potatoes and transfer them to a medium bowl. While they are still warm, toss them with 2 tablespoons of dry vermouth and a couple of tablespoons of the vinaigrette. Season with salt and pepper to taste.
3. Prepare the lettuce
In a large bowl, toss the torn lettuce leaves with a few tablespoons of the vinaigrette until they are lightly coated. Arrange the lettuce on a large serving platter, creating a bed for the other ingredients.
4. Prepare the tuna
Break up the drained tuna into chunks and place it in a bowl. Add a couple of tablespoons of the vinaigrette and stir gently to combine, ensuring the tuna is well coated. Mound the tuna on top of the lettuce on the serving platter.
5. Prepare the tomatoes and onions
In the same bowl used for the tuna, toss the tomato wedges and thinly sliced red onion with a tablespoon of vinaigrette. Season with a pinch of salt and pepper, then arrange them around the tuna on the platter.
6. Cook the green beans
Boil the green beans in salted water for about 3 to 5 minutes until they are tender but still crisp. Quickly transfer the beans to an ice bath to stop the cooking process and to keep their vibrant green color. Once cooled, drain and dry the beans. Toss them with a bit of vinaigrette, salt, and pepper, and arrange them on the platter as well.
7. Finish the salad
Arrange the quartered hard-cooked eggs, niçoise olives, and optional anchovy fillets over the salad. Drizzle the eggs with a little bit of the vinaigrette and sprinkle with the optional capers, if using.
Replace tuna with grilled shrimp, use roasted red peppers instead of fresh tomatoes, and add cucumber for crunch.
The classic choices are tuna and anchovies, but you can swap these out for grilled chicken, smoked salmon, flaked cooked salmon, or even chickpeas or white beans for a vegetarian option.
A simple vinaigrette made with olive oil, vinegar, Dijon mustard, and herbs is classic. You can play around with the acid component, using lemon juice or a different type of vinegar, or add fresh herbs like basil or tarragon for a twist.
While tuna is a staple, try using different types of fish such as salmon, smoked trout, or even grilled sardines. For a non-seafood twist, a soft-boiled egg or marinated tempeh can be great alternatives.
Cherry tomatoes are sweet and juicy, but you can also use heirloom tomatoes for a more robust flavor or sun-dried tomatoes for a concentrated burst of taste.
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